| Kuraishia molischiana | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Pichiomycetes |
| Order: | Pichiales |
| Family: | Pichiaceae |
| Genus: | Kuraishia |
| Species: | K. molischiana |
| Binomial name | |
| Kuraishia molischiana (Zikes) Péter et al. 2005 | |
| Synonyms | |
| |
Kuraishia molischiana is a fungus in the genus Kuraishia that exists as a yeast.
First discovered in 1911, K. molischiana was originally named Torula molischiana. [1] A 1978 review of the genus Torulopsis (a synonym of Torula) moved every species to the genus Candida , renaming the species to Candida molischiana. [2] For some time this species was considered to be the teleomorph of Kuraishia capsulata , until a 2005 study found the two fungi to be different species on the basis of differences in their genomes. [3] It was this study that named the species K. molischiana.
Cells of K. molischiana have been described as "spherical to ellipsoidal" in shape. [4] Cells tend to occur singly or in small clusters. [4] It has the ability to ferment glucose, although it lacks the ability to ferment other common carbohydrates such as galactose and sucrose. [4]
Kuraishia molischiana was first discovered in used tanning bark. [1] [3] It has been found in insect frass found on trees, often in pine trees. [3] It has been suggested that larvae of wood-boring insects are a primary habitat for Kuraishia species. [3]
It has been found across North America and Eurasia, including countries such as Sweden, Japan, Canada, Hungary, and the United States. [4]
A Beta-glucosidase originating in K. molischiana, when added to Muscat wine, has been found to improve aromatic qualities. [5]
Kuraishia molischiana has also been shown to metabolize cellodextrins, which may be a desirable trait in the production of biofuels. [6]