Mucor rongii sp. nov., a New Cold-Tolerant Species from China.


Journal

Current microbiology
ISSN: 1432-0991
Titre abrégé: Curr Microbiol
Pays: United States
ID NLM: 7808448

Informations de publication

Date de publication:
Jun 2021
Historique:
received: 06 09 2019
accepted: 15 04 2021
pubmed: 30 4 2021
medline: 1 6 2021
entrez: 29 4 2021
Statut: ppublish

Résumé

Two strains of a new mucoralean fungus (M1 and R1) were harvested from the moist walls of Sufu workshop in Liaocheng city, Shandong province, China. Internal transcribed spacer (ITS) and the large subunit (LSU) rDNA region D1/D2 domain-based phylogenetic analysis, along with phenotypic characteristics, revealed that the strains belonged to a new genus in the Mucor category. This new category belongs to Mucor flavus complex. However, unlike M. flavus CBS 234.25 (the type species of the complex), the novel species could grow well at 25 °C and not grow at 28 °C. Moreover, the ITS rDNA sequence similarity of the two species was only 96%. Here, we present the new category Mucor rongii sp. nov. Its holotype is HMAS 248,091, the ex-type culture is M1

Identifiants

pubmed: 33914109
doi: 10.1007/s00284-021-02494-w
pii: 10.1007/s00284-021-02494-w
doi:

Substances chimiques

DNA, Fungal 0
DNA, Ribosomal Spacer 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

2464-2469

Subventions

Organisme : the National Key R&D Program of China
ID : 2016YFD0400500

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Auteurs

Feirong Bai (F)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China.

Su Yao (S)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China. yaosu@china-cicc.org.

Chengshan Cai (C)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China.

Tianci Zhang (T)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China.

Yu Wang (Y)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China.

Wei Liu (W)

Shandong Zhengxin Flavoring and Food Co., Ltd., Liaocheng, 252000, China.

Baowen Ma (B)

Shandong Zhengxin Flavoring and Food Co., Ltd., Liaocheng, 252000, China.

Changyuan Rong (C)

Shandong Zhengxin Flavoring and Food Co., Ltd., Liaocheng, 252000, China.

Chi Cheng (C)

China Center of Industrial Culture Collection (CICC), China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, People's Republic of China. cheng100027@163.com.

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Classifications MeSH