| Hanseniaspora nectarophila | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycodaceae |
| Genus: | Hanseniaspora |
| Species: | H. nectarophila |
| Binomial name | |
| Hanseniaspora nectarophila N. Čadež, F.C. Pagnocca, P. Raspor and C.A. Rosa, 2014 | |
Hanseniaspora nectarophila is a species of fungus that occurs as a yeast.
H. nectarophila was first described in 2014 from specimens collected from Syphocampylus corymbiferus flowers from a farm in Pindamonhangaba, São Paulo, Brazil. [1] Its name originates from the flower nectar that the type strain was collected from. [1]
H. nectarophila cells have been described as "ovoid to elongate" in shape, with sizes ranging from 3.5–8.0 μm in length and 1.8–5.0 μm in width. [1] Cells have been seen to occur singly, in pairs, or in short chains. Budding is largely bipolar, although occasionally is multilateral, which is a rare feature among Hanseniaspora. [1] Colonies grown on malt agar appear cream-colored, glossy, and smooth, with undulating edges. The asci are reported to contain one or two ascospores, which are spherical and warty in appearance. [1]
Glucose and trehalose are fermented by H. nectarophila; trehalose fermentation is uncommon among its closest relatives, making trehalose fermentation a possible identifying trait. [1] Other carbon sources used by H. nectarophila include cellobiose, salicin, and arbutin; many common sugars such as lactose and galactose are not metabolized. [1]
H. nectarophila has been found to be a common species in grape juice before and after fermentation in wineries in Cyprus, being particularly common in the Koilani area, [2] as well as in Yunnan Province, China. [3] Its effect on wine fermentation is not currently understood. [2] H. nectarophila has also been isolated from orange peels from a orange processing facility in Reggio Calabria, Italy. [4]