Bai F, Jia J
Institute of Microbiology, Chinese Academy of Sciences, Beijing 100080.
Wei Sheng Wu Xue Bao. 2000 Feb;40(1):9-13.
The strains of Saccharomyces Meyen ex Reess preserved in China General Microbiological Culture Collection Center (CGMCC) were recharacterized and reidentified according to recent taxonomic improvement of the genus. The strains AS 2.100 (originally classified in S. cerevisiae), AS 2.1158(from former USSR and originally classified in S. exiguus) and AS 2.1555(from Australia and originally classified in S. uvarum) were found to be different from the standard descriptions of the species concerned in some physiological properties. Comparative CHEF electrophoretic karyotype analysis showed that the chromosomal DNA banding pattern of AS 2.100 was similar to that of the type strain of S. bayanus, while the electrophoretic karyotypes of AS 2.1158 and AS 2.1555 were similar to those of the type and authentic strains of S. cerevisiae. Therefore, AS 2.100 was reidentified as S. bayanus, and AS 2.1158 and AS 2.1555 were reclassified in the species S. cerevisiae.
根据酿酒酵母属最新的分类学进展，对保藏在中国普通微生物菌种保藏管理中心（CGMCC）的酵母菌株进行了重新鉴定。发现菌株AS 2.100（最初分类为酿酒酵母）、AS 2.1158（来自前苏联，最初分类为异常毕赤酵母）和AS 2.1555（来自澳大利亚，最初分类为葡萄汁酵母）在某些生理特性上与相关物种的标准描述不同。比较脉冲场凝胶电泳核型分析表明，AS 2.100的染色体DNA条带模式与巴氏酵母模式菌株相似，而AS 2.1158和AS 2.1555的电泳核型与酿酒酵母模式菌株和正宗菌株相似。因此，AS 2.100被重新鉴定为巴氏酵母，AS 2.1158和AS 2.1555被重新分类为酿酒酵母。
