Phaff H J, Starmer W T, Lachance M A, Ganter P F
Department of Food Science and Technology, University of California, Davis 95616.
Int J Syst Bacteriol. 1994 Oct;44(4):641-5. doi: 10.1099/00207713-44-4-641.
We describe Candida caseinolytica, a new yeast species which occurs in rotting tissues of opuntias and other cacti in the North American Sonoran Desert and a few other localities. This small-celled, slowly growing yeast does not ferment any sugar and assimilates a limited number of carbon compounds, including 2- and 5-ketogluconic acids. It exhibits strong extracellular proteolytic activity on casein at pH 6.5, but gelatin is not hydrolyzed or is only weakly hydrolyzed by a few strains. The type strain of C. caseinolytica is strain UCD-FST 83-438.3 (= ATCC 90546 = CBS 7781).
我们描述了解酪蛋白念珠菌，这是一种新的酵母物种，存在于北美索诺兰沙漠及其他一些地区的仙人掌和其他仙人掌的腐烂组织中。这种小细胞、生长缓慢的酵母不发酵任何糖类，仅同化有限数量的碳化合物，包括2-酮葡萄糖酸和5-酮葡萄糖酸。它在pH 6.5时对酪蛋白表现出很强的胞外蛋白水解活性，但明胶不被水解，或仅被少数菌株微弱水解。解酪蛋白念珠菌的模式菌株是UCD-FST 83-438.3（=ATCC 90546 =CBS 7781）。
