Candida vini

Genus/species (aliases): Candida vini (Mycoderma vini; Mycokluyveria vini; Saccharomyces mtcoderma; Candida mycoderma; Mycoderma cerevisiae; Azymocandida mycoderma)

Classification: Ascomycete; anamorph

Morphology:


Cell: reproduces by budding, cells ovoid to cylindrical, singly, in pairs, small groups, or chains; simple to elaborate branched pseudohypahe may be formed

Colony:

  • YPD: cream-colored, soft, butyrous, smooth and glossy with a lobed ;margin
  • Corn Meal agar: Pseudohyphae; branched chain of elongated cells with blastoconidia.
  • Spore: no sexual spores; blastospores formed; Teleomorph Pichia fluxuum forms hat-shaped ascospores
  • Zygote: NA
  • Ascus: NA

Liquid Growth: form a pellicle; a sediment may be formed 



Physiological Traits:

  • Fermentation: Glucose variable
  • Assimilation: Ethanol ; D-Mannitol ; D-Glucitol; variable: Glycerol, Ribitol, Lactate, Succinate ; no assimilation of nitrate; no growth in vitamin free medium requiers: biotin; sole N source: cadaverine, L-lysine, ethylamine.
  • Products: DL-(+)-lactate
  • Growth: 37 C: -
  • Growth sensitivities: no growth on cycloheximide or 10% NaCl; will grow in 1% acetic acid

Ecological Traits:

  • Found on fruit and vegetable surfaces; has been isolated from turbid wines
  • Distinguishing Features:
  • Formation of pseudohyphae and blastoconidia on corn meal agar. Ability to assimilate cadaverine.

Role in wine: Spoilage yeast, which makes wines sour and/or cloudy. 

Sensitivities:

  • SO2: 50ppm
  • Sorbate: unknown
  • DMDC: unknown
  • pH: >8, <3 li="">
  • Acids: unknown
  • Ethanol:10%
  • Anaerobiosis: requires O2 for initial growth
  • Heat: unknown