Candida krusei

Genus/species: Candida krusei (anamorph) (Issatchenkia orientalis; teleomorph)

Classification: Ascomycete

Morphology:

  • Cell: Small elongated to ovoid budding yeast, 2.0-5.5 x 4.0-15.0 μm
  • Colony: Malt Agar: large round white colonies WL: yes, quick growth
  • Spore: NA
  • Zygote: NA
  • Ascus: NA
  • Liquid Growth: forms a vigorous climbing pellicle at the edge of the liquid in a glass container.

 

Physiological Traits:

  • Produce pseudohyphae
  • Ferments glucose
  • Assimilates lactic acid and succinic acid. Does not assimilate mannitol, glucitol, potassium nitrate, lactose, ribitol, galactose, raffinose, maltose, cellobiose, sucrose, or melibiose.

Ecological Traits:

Found on berry surfaces, animal feces, fruit flies, dairy products, beer, and used in chocolate production.

Distinguishing Features:

Pseudohyphae and elongate blastoconidia. Characteristic fruity smell.

Role in Wine:

Can co-ferment a wine, especially at low temperature. Presence in wine contributes to slime formation and ropiness.

Sensitivities:

  • SO2-sensitive
  • Sorbate--tolerant at 365mg/L, sensitive to higher concentrations
  • DMDC-sensitive
  • pH: high tolerance
  • Acids:high tolerance
  • Ethanol: tolerance up to 6.6%
  • Anaerobiosis- facultive anaerobes
  • Heat- 10°-42°C optimum

References:

  • Charoenchai, C., Fleet, G.H. and Henschke,P.A. 1998. Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts. Am. J. Enol. Vitic., Sep 1998; 49: 283 - 288.
  • Essayag, S. M., Baily, G. G.,Denning, D. W. and Burnie, J. P. 1996. Karyotyping of Fluconazole-Resistant Yeasts with Phenotype Reported as Candida krusei or Candida inconspicua. International Journal of Systematic Bacteriology Jan, 1996, p. 35-40
  • Subden, R. E., Cornell, R., and Noble, A. C. 1980. Evaluation of API 20C Clinical Yeast Identification System for Must and Wine Yeast Identification Am. J. Enol. Vitic., Dec 1980; 31: 364 - 366.