@article{mbs:/content/journal/ijsem/10.1099/ijs.0.63200-0, author = "Carreiro, Solange C. and Pagnocca, Fernando C. and Bacci, Maurício and Lachance, Marc-André and Bueno, Odair C. and Hebling, Maria José A. and Ruivo, Carla C. C. and Rosa, Carlos A.", title = "Sympodiomyces attinorum sp. nov., a yeast species associated with nests of the leaf-cutting ant Atta sexdens", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2004", volume = "54", number = "5", pages = "1891-1894", doi = "https://doi.org/10.1099/ijs.0.63200-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63200-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "Four strains of a novel yeast species were isolated from laboratory nests of the leaf-cutting ant Atta sexdens in Brazil. Three strains were found in older sponges and one was in a waste deposit in the ant nests. Sequencing of the D1/D2 region of the large-subunit rRNA gene showed that the novel species, named Sympodiomyces attinorum sp. nov., is phylogenetically related to Sympodiomyces parvus. Unlike Sympodiomyces parvus, Sympodiomyces attinorum can ferment glucose, assimilate methyl α-d-glucoside, salicin and citrate, and grow at 37 °C, thus enabling these two species to be distinguished. Differentiation from other related species is possible on the basis of other growth characteristics. The type strain of Sympodiomyces attinorum is UNESP-S156T (=CBS 9734T=NRRL Y-27639T).", }