Hasegawaea

Hasegawaea
Classificazione scientifica
Dominio	Eukaryota
Regno	Fungi
Divisione	Ascomycota
Sottodivisione	Taphrinomycotina
Ordine	Taphrinales
Famiglia	Protomycetaceae
Serie tipo
	Hasegawaea japonica; (Yukawa & Maki) Y. Yamada & I. Banno

Hasegawaea Y. Yamada & I. Banno è un genere appartenente alla famiglia Schizosaccharomycetaceae Beij. & Klöcker. Si distingue dal genere Schizosaccharomyces Lindner per l'assenza del coenzima Q, per la presenza di acido linoleico nella composizione degli acidi grassi cellulari e per le spore lisce. Il genere è dedicato a Takahiro Hasegawa, studioso di lieviti ed ex direttore dell'Institute for Fermentation di Osaka. Specie descritte: 1.

Note

↑ Yamada Y. e Banno I., Hasegawea gen. nov., an ascosporogenous yeast genus for the organisms whose asexual reproduction is by fission and whose ascospores have smooth surfaces without papillae and which are characterized by the absence of coenzyme Q and by the presence of linoleic acid in clelular fatty acid composition, in Journal of General Applied Microbiology, vol. 33, n. 3, 1987, pp. 295-298.
↑ Yamada Y., Arimoto M. e Kondo K., Coenzyme Q system in the classification of the ascosporogenous yeast genus Schizosaccharomyces and yeast-like Endomyces, in The Journal of General and Applied Microbiology, vol. 19, n. 5, 1973, pp. 353-358.
↑ Kock J.L.F. e Van Der Walt J.P., Fatty acid composition of Schizosaccharomyces Lindner, in Systematic and Applied Microbiology, vol. 8, n. 2, 1986, pp. 163-165.
↑ Mikata K. e Banno I., Surface structure of ascospores of the genus Schizosaccharomyces, in IFO Research Communications, vol. 13, 1987, pp. 45-51.

Collegamenti esterni

(EN) Hasegawaea, su Catalogue of Life.

(EN) Hasegawaea, su gbif.org, Global Biodiversity Information Facility.

Portale Micologia: accedi alle voci di Wikipedia che trattano di micologia

[1] Yamada Y. e Banno I., Hasegawea gen. nov., an ascosporogenous yeast genus for the organisms whose asexual reproduction is by fission and whose ascospores have smooth surfaces without papillae and which are characterized by the absence of coenzyme Q and by the presence of linoleic acid in clelular fatty acid composition, in Journal of General Applied Microbiology, vol. 33, n. 3, 1987, pp. 295-298.

[2] Yamada Y., Arimoto M. e Kondo K., Coenzyme Q system in the classification of the ascosporogenous yeast genus Schizosaccharomyces and yeast-like Endomyces, in The Journal of General and Applied Microbiology, vol. 19, n. 5, 1973, pp. 353-358.

[3] Kock J.L.F. e Van Der Walt J.P., Fatty acid composition of Schizosaccharomyces Lindner, in Systematic and Applied Microbiology, vol. 8, n. 2, 1986, pp. 163-165.

[4] Mikata K. e Banno I., Surface structure of ascospores of the genus Schizosaccharomyces, in IFO Research Communications, vol. 13, 1987, pp. 45-51.