Genus/species (aliases): Candida glabrata (Torulopsis glabrata, Cryptococcus glabratus)
Classification: Ascomycete; anamorph
Morphology:
Cell: Spherical to ovoid; vegetative reproduction by budding; no hyphae or pseudohyphae.
Colony:
- YPD: white to cream-colored, soft, glossy and smooth;
- Spore: NA
- Zygote: NA
- Ascus: NA
Liquid Growth: dispersed, some strains may form pellicles or sediments
Physiological Traits:
- Fermentation: Glucose; Trehalose + or v
- Assimilation: Trehalose; Glycerol v; Ethanol v; Lactate v; no assimilation of nitrate; no growth in vitamin-free medium: requires inositol, pantothenate biotin; uses as sole N source: not able to use lysine.
- Growth: 37°C +
- Growth tolerances: 0.01% and 0.1% cycloheximide: variable; 10% NaCl: +
- Chromosome bands: range from 6-14
Ecological Traits:
- Second, only to C. albicans as the most abundant human flora
- Common in immunocompromised patients as a pathogenic agent
- Rare to questionable in wine, when present likely evidence of human contamination perhaps upon plating
- Distinguishing Features:
- Grows well in EMB agar, will not grow well in blood agar as others Candida yeast do
Role in wine: Very rarely found; only reported once; when isolated, likely due to human contamination
Sensitivities:
- SO2:
- Sorbate:
- DMDC:
- pH:
- Acids:
- Ethanol:
- Anaerobiosis