Table 2 - Diagnostic physiological characteristics of Metschnikowia okinawaensis sp. nov., Metschnikowia ryukyuensis sp. nov., and the related species Candida danieliae.

		JCM 36740T	JCM 35544T	Candida danieliae
Fermentation	Glucose	+	+	+
	Galactose	−	−	−,+
	Trehalose	s/+	s/+	n
Carbon assimilation	Raffinose	w	w	−
	Galactose	s/+	s/+	d
	Methyl-α-d-glucoside	s/+	+	−
	d-Xylose	−	s/+	+
	d-Ribose	s/+	s/+	−
	Ethanol	s/+	s/w	+
	Glycerol	+	+	d
	Ribitol	s/+	s/+	+
	dl-Lactate	−	s/+	−
	Citrate	−	s/+	+
	d-Gluconate	+	+	d
	d-Glucosamine	s/+	−	+
	2-keto-d-gluconate	−	−	+
	Xylitol	s/+	+	+
	50% Glucose	−	s/w	−
	d-Glucuronate	−	−	+
	l-Lysine	+	s/+	−
	10% NaCl / 5% Glucose	s/+	+	n
	0.01% Cycloheximide	s/+	s/+	d

Species/strain numbers: 1, Metschnikowia okinawaensis sp. nov. (type strain JCM 36740^T); 2, Metschnikowia ryukyuensis sp. nov. (type strain JCM 35544^T); 3, Candida danieliae (data from The Yeasts Database: https://theyeasts.org).

Growth reactions: +, positive; −, negative; w, weak; s, slow; v, variable; d, delayed; n, no data.