Yamada Y, Suzuki T, Matsuda M, Mikata K
Department of Agricultural Chemistry, Faculty of Agriculture, Shizuoka University, Japan.
Biosci Biotechnol Biochem. 1995 Mar;59(3):445-50. doi: 10.1271/bbb.59.445.
Sixteen strains of the sixteen species, including the type species, Y. philogaea (CBS 6696, type strain), of the genus Yamadazyma were examined for their partial base sequences of 18S and 26S rRNAs. The genus Yamadazyma Billon-Grand was found to have a heterogeneous nature phylogenetically. In the partial base sequences in positions 1451-1618 (168 bases) of 18S rRNA, the number of base differences was 4-0 within the genus except for Y. spartinae, Y. inositovora, Y. ohmeri, and Y. besseyi. The base differences numbered 6-1, 11-8, and 8-4 with D. hansenii, P. membranaefaciens, and S. cerevisiae, respectively. In the partial base sequences in positions 1611-1835 (225 bases) of 26S rRNA, the number of base differences was 14-0 within the genus. The base differences numbered 19-0, 31-24, and 25-17 with D. hansenii, P. membranaefaciens, and S. cerevisiae, respectively. In the partial base sequences in positions 493-622 (130 bases) of 26S rRNA, the percent similarities were 73-93. The percent similarities were 77-90, 64-71, and 68-79 with D. hansenii, P. membranaefaciens, and S. cerevisiae, respectively. Yamadazyma inositovora, Y. spartinae, and Y. ohmeri were not closely related phylogenetically. Yamadazyma besseyi (Q-7) was separate phylogenetically from the species mentioned above of the genera Yamadazyma, Debaryomyces, Pichia, and Saccharomyces (base differences, 13-7 and 62-17; percent similarities, 48-63). The discussion was made phylogenetically and taxonomically, especially on transferring Y. besseyi to a separate taxon.
对包括模式种嗜生山达克酵母(Yamadazyma philogaea,CBS 6696,模式菌株)在内的山达克酵母属16个种的16株菌株进行了18S和26S rRNA的部分碱基序列分析。结果发现,山达克酵母属在系统发育上具有异质性。在18S rRNA第1451 - 1618位(共168个碱基)的部分碱基序列中,除了海滨山达克酵母(Y. spartinae)、肌醇山达克酵母(Y. inositovora)、大森山达克酵母(Y. ohmeri)和贝西山达克酵母(Y. besseyi)外,该属内的碱基差异数为4 - 0。与汉逊德巴利酵母(D. hansenii)、膜醭毕赤酵母(P. membranaefaciens)和酿酒酵母(S. cerevisiae)的碱基差异数分别为6 - 1、11 - 8和8 - 4。在26S rRNA第1611 - 1835位(共225个碱基)的部分碱基序列中,该属内的碱基差异数为14 - 0。与汉逊德巴利酵母、膜醭毕赤酵母和酿酒酵母的碱基差异数分别为19 - 0、31 - 24和25 - 17。在26S rRNA第493 - 622位(共130个碱基)的部分碱基序列中,相似度百分比为73 - 93。与汉逊德巴利酵母、膜醭毕赤酵母和酿酒酵母的相似度百分比分别为77 - 90、64 - 71和68 - 79。肌醇山达克酵母、海滨山达克酵母和大森山达克酵母在系统发育上关系不密切。贝西山达克酵母(Q - 7)在系统发育上与山达克酵母属、德巴利酵母属、毕赤酵母属和酿酒酵母属的上述物种不同(碱基差异数为13 - 7和62 - 17;相似度百分比为48 - 63)。本文从系统发育和分类学角度进行了讨论,尤其探讨了将贝西山达克酵母转移至一个单独分类单元的问题。