CANDIDA-SOJAE, A NEW SPECIES OF YEAST ISOLATED FROM AN EXTRACTION PROCESS OF WATER-SOLUBLE SUBSTANCES OF DEFATTED SOYBEAN FLAKES

A new anamorphic yeast species, Candida sojae Nakase et al., is propos ed for two strains isolated from an extraction process of water-solubl e substances of defatted soybean flakes. Candida sojae resembles Candi da tropicalis and Candida albicans, but differs from these two species by mol% G+C, DNA-DNA relatedness, electrophoretic enzyme patterns, an d the proton magnetic resonance spectra of cell wall mannans. Practica lly, C sojae is distinguished from C tropicalis and C albicans by its inability to ferment maltose and low maximum growth temperature below 40-degrees-C. It is also distinguishable from C tropicalis and C albic ans serotype A by the lack of agglutination with mouse monoclonal anti body CA4-2.