Candida intermedia

Genus/species (aliases): Candida intermedia (Blastodendrion intermedium)


Classification
: Basidiomycete; anamorph


Morphology:

Cell: multilateral budding; ellipsoidal to cylindrical, (2.4-6.4) x (3.2-7.2) µm, usually in chains; simple to elaborate pseudohyphae formed generally arranged in short tree-like branches with ovoid blastospores present.

Colony:

  • YPD: white to cream-colored, soft, dull, smooth or slightly wrinkled
  • Malt agar: slow growing colonies with rough surface and irregular edges
  • WL: large, white to cream colored colonies
  • Spore: NA
  • Zygote: NA
  • Ascus: NA

Liquid Growth: C. intermedia disperses as single cells or in pairs.Liquid media promotes mycelial growth; a thick wrinkled pellicle is formed

Physiological Traits:

  • Fermentation: Glucose +; Galactose +; Sucrose +; Raffinose v; Trehalose v
  • Assimilation: Galactose; L-Sorbose; Sucrose; Maltose; Cellobiose; Lactose; Raffinose; Melezitose; Soluble starch; D-Xylose; D-Glucitol; D-Mannitol; Salicin; Variable use of: citrate; succinate; ribitol; arabinose, ribose,; no assimilation of nitrate; no growth in vitamin free medium requires biotin; uses as sole H source: Ethylamine, Lysine, Cadaverine
  • Growth at 37°C: absent or variable
  • Growth sensitivities: 10% NaCl: +; some strains can grow on 0.01% or 0.1% cycloheximide
  • Chromosome bands: 6


Ecological Traits: 

Found in soil, beer, and grapes. Also present on skin, in the throat, or in animal feces.


Distinguishing Features: 

C. intermedia can produce ethyl alcohol. It grows poorly at 37°C


Role in wine: 

Not common in microflora of grapes or winery flora; occurs mostly on humans. C. intermedia is capable of spoilage but is not a frequently occurring spoilage yeast in wine production

Sensitivities:

  • SO: Candida species can reduce sulfites.
  • Sorbate: no
  • DMDC: Candida species can be controlled with 200-250 mg/L DMDC
  • pH: prefers neutral pH, but has a wide range of functionalble pH.
  • Acids: can grow in acid media of pH 1.8
  • Ethanol: no
  • Anaerobiosis: no
  • Heat: The optimal temperature is 20-30°C.