## 6 Characteristics of _Candida zemplinina_ sp. nov. [PERSON]  
_C. zemplinina_ was discovered studying wine yeasts with a taxonomic profile characteristic of _C. stellata_[11]. Both species grown in similar environments (overripe grapes and grape must with high sugar concentration) presumably may form mixed populations in the colonized substrates [13]. _C. zemplinina_ owes its name to the Zemplin mountain range, whose south and south-east facing slopes form the Tokaj wine region. The type strain is 10-372\({}^{\text{T}}\) (=CBS 9494\({}^{\text{T}}\) = NCAIM Y016667\({}^{\text{T}}\)), which was isolated from white wine in Zemplin, Hungary [11]. Growing on morphologic agar, the cells are ellipsoid to elongated (2.2-3.0 \(\times\) 3.0-5.2 \(\upmu\)m) alone and in pairs after 3 days incubation at 25 \({}^{\circ}\)C. Their budding is multilateral. In contrast, after 7 days incubation at 25 \({}^{\circ}\)C on the same culture media, colonies are low convex with smooth to finely lobed margins, and their texture is butyrose. Neither hyphae nor pseudohyphae are generated. Ascospores formation is not seen after 25 days incubation at 25 \({}^{\circ}\)C on the agar culture media for corn-meal, potato dextrose, or Gorodkowa. _C. zemplinina_ ferment sugars, glucose, sucrose, and raffinose but does not ferment galactose, maltose, and lactose. On the other hand, it can assimilate glucose, sucrose, L-sorbose (slowly), raffinose, and lysine but does not assimilate the following compounds: galactose, D-glucosamine, D-ribose, D-xylose, L-arabinose, D-arabinose, L-rhamnose, maltose, trehalose, methyl \(\alpha\)-d-glucose, cellobiose, salicin, melibiose, lactose, melezitose, inulin, starch, glycerol, erythiritol, ribitol, D-glucitol, d-manifold, galactitol, inositol, D-glucono-1,5-lactone, succinate, citrate, methanol, ethanol, potassium nitrate,cadaverine, \(N\)-acetyl-D-glucosamineamine, and lysine. Vitamins are essential to its growth. Finally, this yeast species is able to grow in the presence of 60% (\(w/v\)) glucose. Additionally, no growth is observed in the presence of 10 \(\mu\)g/mL cycloheximide or at 37 \({}^{\circ}\)C.  
_C. zemplinina_ cannot be considered a wine-specific yeast. _C. zemplinina_ has been detected in yeast populations associated with Ghanaian cocoa fermentation and two CBS strains identified as _C. zemplinina_ originate from soil (CBS 2799) and _Drosophila_ sp. (CBS 4729) [53; 54]. The association of _C. zemplinina_ with _Drosophila_ confirms that fruit flies can be important vectors of yeasts from winery to ripening grapes in the vineyard. The related species as _C. bombi_, _C. lactis-condensis_, and _S. bombicola_ are also associated with insects [55; 56]. The genome of _C. zemplinina_ is similar in size to the genome of _C. stellata_ and the genomes of the other related species, _C. bombi_, _C. lactis-condensi_, and _Starmerella bombicola_, but appears to differ from it in stability. The _C. zemplinina_ chromosomes show less variability than those of _C. stellata_. This stability indicates that chromosome rearrangements may not be as important in this species as in _S. cerevisiae_[57] for adaptation conditions during wine fermentation. [PERSON] and [PERSON] [58] observed that strains showing greater than 1% difference in the D1/D2 domain of the 26S rRNA are usually different species. The D1/D2 domains of the 26S rDNA of four isolates of _C. zemplinina_ and the control strain _C. stellata_ CBS 157\({}^{\mathrm{T}}\) were amplified and sequenced to confirm the taxonomic separation of _C. zemplinina_ from _C. stellata_. The amplified fragments of the _C. zemplinina_ strains had identical nucleotide sequences, which differed from the homologous sequence of _C. stellata_ 157\({}^{\mathrm{T}}\) at 39 positions (8.1% sequence difference). _C. zemplinina_ stand out against _C. stellata_ for being osmotolerant and psychrotolerant and thus could be better adapted to grow under high sugar concentrations and at low temperatures.