identifier	taxonID	type	CVterm	format	language	title	description	additionalInformationURL	UsageTerms	rights	Owner	contributor	creator	bibliographicCitation
6FE1DFDBE4545343BBAD1E9AF439B702.text	6FE1DFDBE4545343BBAD1E9AF439B702.taxon	http://purl.org/dc/dcmitype/Text	http://rs.tdwg.org/ontology/voc/SPMInfoItems#GeneralDescription	text/html	en	Blastobotrys guizhouensis S. Hu, Q. Y. Zhu & F. Y. Bai 2025	<div><p>Blastobotrys guizhouensis S. Hu, Q. Y. Zhu &amp; F. Y. Bai sp. nov.</p><p>Etymology.</p><p>gui. zhou. en’sis. N. L. gen. masc. adj. guizhouensis of Guizhou, referring to the geographic origin of the type strain of this species.</p><p>Type.</p><p>CHINA • Guizhou Province, Qiannan Buyi and Miao Autonomous Prefecture, Anlong County, 27.0319°N, 107.5333°E, from gray jiuqu made by Buyi nationality, August 2023, Q. Y. Zhu. The holotype CGMCC 2.7784 (original number GZQ 94 Y-2) has been preserved in a metabolically inactive state in the China General Microbiological Culture Collection Center (CGMCC), Beijing, China. An extype culture has been deposited in the Japan Collection of Microorganisms (JCM), Koyadai, Japan, as JCM 36892. GenBank accessions: ITS - PQ 373576 and LSU- PP 192707. The raw genome data of CGMCC 2.7784 has been deposited in GenBank under the BioSample accession numbers SAMN 47538173 .</p><p>Culture characteristics.</p><p>After growth on YM agar for 3 days at 25 ° C, colonies are light yellow, butyrous, circular, and slightly raised, with a smooth surface and entire margins. Cells are ovoid to ellipsoidal, 2–3 × 3–5 µm. Budding is multilateral (Fig. 7 a). After 1 month in YM broth at 25 ° C, sediment is present, but pellicle is absent. After growth on PDA agar for 2 weeks at 25 ° C, septate hyphae with a diameter of about 2.2 µm are formed. Conidiophores are formed on the hyphae and bare spherical or short-ovoid blastoconidia (Fig. 7 b). The sexual state was not observed.</p><p>Physiological characteristics of the new species are listed in Table 2.</p><p>Note: +, positive; -, negative; D, delayed positive; S, slow positive; W, weakly positive.</p><p>Notes.</p><p>Physiologically, B. guizhouensis differs from its close relative B. persicus in the fermentation reactions of glucose and galactose; assimilation reactions of sucrose, melibiose, raffinose, melezitose, ribose, mannitol, DL-lactic acid, inositol, hexadecane, ethylamine, cadaverine, and L-lysine; and growth on 60 % glucose and at 37–42 ° C (Suppl. material 1: table S 3). A total of 35 species are currently accepted in the genus Blastobotrys (Visagie et al. 2024), which exist in diversified environments, including cave soil, indoor air, paintings, rotten wood, insect guts, and animal livers (Kurtzman 2007; Middelhoven and Kurtzman 2007; Nouri et al. 2018; Chai et al. 2020; Visagie et al. 2024). Only two Blastobotrys species have been found from foods. B. meliponae was isolated from honey in Brazil (Crous et al. 2016). B. adeninivorans was found to be a dominant species in the fermentation process of different tea products in different regions of China (Li et al. 2018; Long et al. 2023; Wang et al. 2023). This is the first time to find a species of this genus from amylolytic starters. It is worthy of further study on the source of B. guizhouensis and its function in jiuqu.</p><p>Distribution.</p><p>China.</p></div>	https://treatment.plazi.org/id/6FE1DFDBE4545343BBAD1E9AF439B702	Public Domain	No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.		Plazi	Hu, Shuang;Zhu, Qi-Yang;Zhu, Hai-Yan;Liu, Jun-Yu;Shi, Yue;Qiu, Yan-Jie;Wen, Zhang;Li, Ai-Hua;Han, Pei-Jie;Bai, Feng-Yan	Hu, Shuang, Zhu, Qi-Yang, Zhu, Hai-Yan, Liu, Jun-Yu, Shi, Yue, Qiu, Yan-Jie, Wen, Zhang, Li, Ai-Hua, Han, Pei-Jie, Bai, Feng-Yan (2025): Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. IMA Fungus 16: e 146163, DOI: 10.3897/imafungus.16.146163
09A5D9497F405ECA859356FBDF7504D4.text	09A5D9497F405ECA859356FBDF7504D4.taxon	http://purl.org/dc/dcmitype/Text	http://rs.tdwg.org/ontology/voc/SPMInfoItems#GeneralDescription	text/html	en	Parajaminaea alba S. Hu, Q. Y. Zhu & F. Y. Bai 2025	<div><p>Parajaminaea alba S. Hu, Q. Y. Zhu &amp; F. Y. Bai sp. nov.</p><p>Etymology.</p><p>al’ba. L. gen. fem. adj. alba, white, referring to the color of colonies.</p><p>Type.</p><p>CHINA • Xinjiang Uygur Autonomous Region, Ili Kazakh Autonomous Prefecture, Xinyuan County, 43.3928°N, 83.2205°E, from yogurt made by Kazakh nationality, August 2023, S. Hu. The holotype CGMCC 2.7776 (original number XY 52 Y- 1) has been preserved in a metabolically inactive state in the China General Microbiological Culture Collection Center (CGMCC), Beijing, China. An extype culture has been deposited in the Japan Collection of Microorganisms (JCM), Koyadai, Japan, as JCM 36899. GenBank accessions: ITS - PQ 373579 and LSU- PP 192736. The raw genome data of CGMCC 2.7776 has been deposited in GenBank under the BioSample accession numbers SAMN 47538176 .</p><p>Culture characteristics.</p><p>After growth on YM agar for 5 days at 25 ° C, colonies are white, butyrous, and slightly raised, with a smooth, moist surface and entire margins. Cells are ellipsoidal to fusiform, 2–3 × 3–6 µm. Budding is monopolar, and pseudohyphae or true hyphae are not formed (Fig. 7 h). After 4 weeks in YM broth at 25 ° C, sediment and pellicle are present. After growth on PDA agar for 2 weeks at 25 ° C, oil droplet-like structures were observed within the cells (Fig. 7 i). Sexual structures were not observed.</p><p>Physiological characteristics of the new species are listed in Table 2.</p><p>Notes.</p><p>The genus Parajaminaea was proposed in 2017 to accommodate P. albizae ( Microstroma albiziae) and P. phylloscopi ( Jaminaea phylloscopi) (Kijpornyongpan and Aime 2017). The authors assigned strain 8 A 1 to this genus as representing a distinct undescribed species, which is formally described here as P. alba together with strain CGMCC 2.7776. Strain 8 A 1 was isolated from the plant, implying different ecological distributions of the new species. P. phylloscopi was isolated from a trans-Saharan migratory bird in Italy and can grow at 44 ° C and at pH 2.5 (Francesca et al. 2016), and P. albiziae is a foliar pathogen on woody plant species of the genus Albizia (Kijpornyongpan and Aime 2017), suggesting ecological diversity of the genus Parajaminaea . P. alba differs from P. phylloscopi phenotypically in the assimilation reactions of trehalose, starch soluble, D-arabinose, ribitol, DL-lactic acid, succinic acid, and sodium nitrite; the ability to grow at 37 ° C; and the Diazonium Blue B reaction (Suppl. material 1: table S 3). It is worth testing whether the abundant droplet-like structures in the cells of P. alba, as shown in Fig. 7 i, are formed by oil.</p><p>Distribution.</p><p>China, India.</p></div>	https://treatment.plazi.org/id/09A5D9497F405ECA859356FBDF7504D4	Public Domain	No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.		Plazi	Hu, Shuang;Zhu, Qi-Yang;Zhu, Hai-Yan;Liu, Jun-Yu;Shi, Yue;Qiu, Yan-Jie;Wen, Zhang;Li, Ai-Hua;Han, Pei-Jie;Bai, Feng-Yan	Hu, Shuang, Zhu, Qi-Yang, Zhu, Hai-Yan, Liu, Jun-Yu, Shi, Yue, Qiu, Yan-Jie, Wen, Zhang, Li, Ai-Hua, Han, Pei-Jie, Bai, Feng-Yan (2025): Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. IMA Fungus 16: e 146163, DOI: 10.3897/imafungus.16.146163
509F52C579255295AEDB8E8BD4CA9D05.text	509F52C579255295AEDB8E8BD4CA9D05.taxon	http://purl.org/dc/dcmitype/Text	http://rs.tdwg.org/ontology/voc/SPMInfoItems#GeneralDescription	text/html	en	Trichosporon jiuqu S. Hu, Q. Y. Zhu & F. Y. Bai 2025	<div><p>Trichosporon jiuqu S. Hu, Q. Y. Zhu &amp; F. Y. Bai sp. nov.</p><p>Etymology.</p><p>jiu. qu. N. L. gen. neut. n. jiuqu of a Chinese traditional fermentation starter, referring to the isolation substrate of the type strain.</p><p>Type.</p><p>CHINA • Yunnan Province, Kunming City, 25.0383°N, 102.7221°E, from jiuqu made by the Li nationality, June 2023, Q. Y. Zhu. The holotype CGMCC 2.8149 (original number YKP 15-1) has been preserved in a metabolically inactive state in the China General Microbiological Culture Collection Center (CGMCC), Beijing, China. An extype culture has been deposited in the Japan Collection of Microorganisms (JCM), Koyadai, Japan, as JCM 36915. GenBank accessions: ITS - PQ 363654 and LSU- PQ 363674. The raw genome data of CGMCC 2.8149 has been deposited in GenBank under the BioSample accession numbers SAMN 47538175 .</p><p>Culture characteristics.</p><p>After growth on YM agar for 5 days at 25 ° C, colonies are white and butyrous, with a glossy, moist surface and entire margins. Cells are ovoid to ellipsoidal, 2–4 × 4–6 µm (Fig. 7 e). Septate hyphae and arthroconidia (2–2.5 × 3–6 µm) are present after growth on MEA / YCB / PDA agar for 2 weeks at 25 ° C (Fig. 7 f, g). After 4 weeks in YM broth at 25 ° C, sediment and pellicle were observed. Sexual structures were not observed.</p><p>Physiological characteristics of the new species are listed in Table 2.</p><p>Notes.</p><p>T. jiuqu sp. nov. can be clearly distinguished from its close relatives in physiological and biochemical characteristics (Suppl. material 1: table S 3). T. jiuqu is the third species found exclusively in fermented foods in this genus, apart from T. caseorum and T. lactis . In fact, the emergence of other Trichosporon species in the brewing environment has also been reported. For example, T. coremiiforme, T. insectorum, and T. inkin were reported to exist in the pit mud and zaopei of strong-flavor Baijiu production (Pu and Yan 2022; Xu et al. 2022), and T. asteroides was reported to be related to the formation of volatile compounds in Hakka rice wine (Wang et al. 2024). Half of the species in this genus can cause internal and external infections in the human body (Takashima et al. 2019; Takashima and Sugita 2019), so the functionality and safety of T. jiuqu require further research.</p><p>Distribution.</p><p>China.</p></div>	https://treatment.plazi.org/id/509F52C579255295AEDB8E8BD4CA9D05	Public Domain	No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.		Plazi	Hu, Shuang;Zhu, Qi-Yang;Zhu, Hai-Yan;Liu, Jun-Yu;Shi, Yue;Qiu, Yan-Jie;Wen, Zhang;Li, Ai-Hua;Han, Pei-Jie;Bai, Feng-Yan	Hu, Shuang, Zhu, Qi-Yang, Zhu, Hai-Yan, Liu, Jun-Yu, Shi, Yue, Qiu, Yan-Jie, Wen, Zhang, Li, Ai-Hua, Han, Pei-Jie, Bai, Feng-Yan (2025): Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. IMA Fungus 16: e 146163, DOI: 10.3897/imafungus.16.146163
091A715E7211594E8537900192697F07.text	091A715E7211594E8537900192697F07.taxon	http://purl.org/dc/dcmitype/Text	http://rs.tdwg.org/ontology/voc/SPMInfoItems#GeneralDescription	text/html	en	Wickerhamiella shiruii S. Hu, Q. Y. Zhu & F. Y. Bai 2025	<div><p>Wickerhamiella shiruii S. Hu, Q. Y. Zhu &amp; F. Y. Bai sp. nov.</p><p>Etymology.</p><p>shi. ru’ii. N. L. gen. sing. n. shiruii of Shiru, referring to Shiru Jia at Tianjin University of Science and Technology in recognition of his contributions to the research on traditional fermented foods in China.</p><p>Type.</p><p>CHINA • Jilin Province, Yanbian Korean Autonomous Prefecture, 43.0663°N, 128.8593°E, from rice wine made by Korean nationality, June 2023, Q. Y. Zhu. The holotype CGMCC 2.7449 (original number JLY 21-1) has been preserved in a metabolically inactive state in the China General Microbiological Culture Collection Center (CGMCC), Beijing, China. An extype culture has been deposited in the Japan Collection of Microorganisms (JCM), Koyadai, Japan, as JCM 36917. GenBank accessions: ITS - PQ 373577 and LSU- PP 192712. The raw genome data of CGMCC 2.7449 has been deposited in GenBank under the BioSample accession numbers SAMN 47538174 .</p><p>Culture characteristics.</p><p>After growth on YM agar for 5 days at 25 ° C, colonies are white and villous, with a rough surface and irregular margins. Cells are circular to ovoid, 3–3.5 × 3.5–6 µm. Budding is multilateral. Pseudohyphae consist of elongated cells that are formed (Fig. 7 c). After 4 weeks in YM broth at 25 ° C, sediment and pellicle are formed. After growth on YCB / PDA agar for 2 weeks at 25 ° C, oval or elongated cells (3.5–5 × 4.5–24 µm) and probably oil droplets are formed (Fig. 7 d). The sexual stage was not detected.</p><p>Physiological characteristics of the new species are listed in Table 2.</p><p>Notes.</p><p>Physiologically, W. shiruii differs from its closest relative, W. pararugosa, in the utilization of inulin and ethylamine and growth on 50 % glucose in vitaminfree medium and 10 % NaCl plus 5 % glucose medium and at 40–42 ° C (Suppl. material 1: table S 3). A total of 47 species are currently accepted in the genus Wickerhamiella; the ecological distribution of them is mostly associated with flowers, insects, fruits, and foliage, with some instances of isolation from anthropic environments such as wineries, alcoholic beverages, and even human sources (Liu et al. 2016; Belloch et al. 2020; Sakpuntoon et al. 2020). Wickerhamiella species may occur in specific regions, such as the Neotropics and Asia, or exhibit cosmopolitan distribution (Goncalves et al. 2020). It seems that W. shiruii commonly exists in specific alcoholic beverages and fermented dairy products. Among the 17 non-Chinese strains that are conspecific with the type strain CGMCC 2.7449 of the new species isolated in this study, 13 were isolated from various fermented dairy products in different countries located on different continents, suggesting a worldwide distribution of the new species in fermented foods. A prominent feature of W. shiruii is its ability to grow at 42 ° C, which is a rare trait in this genus (Avchar et al. 2019). In addition, many oil droplet-like structures were observed in the cells of W. shiruii, implying the potential of the new species as an oleaginous yeast to produce micro-biodiesel (Salvador López et al. 2022; Zhao et al. 2023).</p><p>Distribution.</p><p>China, Slovakia, Egypt, Turkey, Holland, the Czech Republic, Iran, Australia, Mexico, Algeria, Finland, and Italy.</p></div>	https://treatment.plazi.org/id/091A715E7211594E8537900192697F07	Public Domain	No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.		Plazi	Hu, Shuang;Zhu, Qi-Yang;Zhu, Hai-Yan;Liu, Jun-Yu;Shi, Yue;Qiu, Yan-Jie;Wen, Zhang;Li, Ai-Hua;Han, Pei-Jie;Bai, Feng-Yan	Hu, Shuang, Zhu, Qi-Yang, Zhu, Hai-Yan, Liu, Jun-Yu, Shi, Yue, Qiu, Yan-Jie, Wen, Zhang, Li, Ai-Hua, Han, Pei-Jie, Bai, Feng-Yan (2025): Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. IMA Fungus 16: e 146163, DOI: 10.3897/imafungus.16.146163
