Table 3.
Phenotypic properties of yeasts isolated fromamabere amaruranu.
| Property | Yeast isolates |
||||
|---|---|---|---|---|---|
| Group 1 | Group 2 | Group 3 | Group 4 | Group 5 | |
| Colony color | White | White | White | White | White |
| Ascospores | Present | Absent | Absent | Absent | Absent |
| Budding cells | Present | Present | Present | Absent | V |
| Hyphae/pseudohyphae | Present | Present | Absent | Present | V |
| Substrate fermentation | |||||
| Glucose | + | + | + | + | + |
| Glycerol | − | + | + | − | + |
| 2-keto-d-gluconate | − | + | + | − | + |
| l-arabinose | − | − | + | − | + |
| d-Xylose | − | + | + | − | + |
| Adonitol | − | + | + | − | + |
| Xylitol | − | + | + | − | + |
| Galactose | + | + | + | + | + |
| Inositol | − | + | − | − | + |
| Sorbitol | − | + | + | − | + |
| α-methyl-d-glucoside | − | + | + | − | + |
| N-acetyl-glucosamine | − | + | + | + | + |
| Cellobiose | − | + | + | − | + |
| Lactose | − | + | + | − | + |
| Maltose | + | + | + | + | + |
| Sucrose | − | + | + | − | + |
| Trehalose | − | + | + | − | + |
| Melezitose | − | + | + | − | + |
| Raffinose | − | + | − | − | + |
| Identity | Saccharomyces cerevisiae (17 isolates) | Trichospora mucoides (10 isolates) | Candida famata (7 isolates) | Candida albicans (7 isolates) | Low discrimination (26 isolates) |
+, positive reaction; −, negative reaction; v, variable reaction.