TABLE 1.

Origin and designation of the 27 yeast strains used in this study

SpeciesStrainaOrigin (country)
S. cerevisiaeCECT 10131Centaurea alba flower (Spain)
T73LWine fermentation (Spain)
PE35 MMasato fermentation (Peru)
CPE7Sugarcane fermentation (Brazil)
KYOKAI/CBS 6412Sake fermentation (Japan)
TEMOHAYA-MI26Agave fermentation (Mexico)
Qa23LWine fermentation (Portugal)
TTAMWine fermentation (France)
PDMMWine fermentation (France)
RVAMWine fermentation (Spain)
S. paradoxusCECT 1939NT/CBS 432NTTree exudate (Russia)
120 MPulque fermentation (Mexico)
K54Wine fermentation (Croatia)
S. bayanus var. uvarumNCAIM 789Carpinus betulus exudate (Hungary)
BM58LWine fermentation (Spain)
S. kudriavzeviiCA111Quercus ilex bark (Spain)
CR85Quercus ilex bark (Spain)
CR89Quercus faginea bark (Spain)
CR90Quercus faginea bark (Spain)
S. mikataeNBRC 1815T/CBS 8839TSoil (Japan)
S. arboricolusCBS 10644TQuercus fabri bark (China)
S. cariocanusCBS 8841TFruit fly (Drosophila sp) (Brazil)
Non-SaccharomycesHanseniaspora uvarum CECT 10389Wine fermentation (Spain)
Candida stellata CECT 11108Wine fermentation (Spain)
Torulaspora delbrueckii CECT 11199Wine fermentation (Spain)
Kluyveromyces marxianus CECT 10585Wine fermentation (Spain)
Pichia fermentans CECT 10064Wine fermentation (Spain)
  • a Superscript annotations: T, type strain; NT, neotype strain; L, commercial strain from Lallemand, Inc.; M, commercial strain from Mauri Yeast Australia.