The Yeast Family Lipomycetaceae Novák et Zsolt emend. Van der Walt et al. and the Genus Myxozyma Van der Walt et al. 1. A Historical Account of its Delimitation and 2. The Taxonomic Relevance of Cellular Long-Chain Fatty Acid Composition and Other Phenotypic Characters

Abstract

An evaluation of the classification of the family Lipomycetaceae is given and includes a chronological account of how the various systematicists viewed, demarcated and classified this yeast family. In addition, the cellular long-chain fatty acid compositions of species representing this family were determined and compared with its present status. A total of thirty five strains representing the yeast genera Dipodascopsis, Lipomyces, Myxozynta, Waltomyces and Zygozyma, were arranged in accordance with their cellular long-chain fatty acid compositions, coenzyme Q systems and carbon source utilization patterns. Results obtained divided the family Lipomycetaceae, together with the genus Myxozyma, into two groups, according to the presence or absence of linolenic acid (C18 :3). The species in this family are also suggestive of two lines based on habitat specificity and ascospore morphology. Both lines however, showed a trend towards a reduction or increase in phenotypic characters i.e. linolenic acid, carbon sources utilized, number of isoprenoid units in coenzyme Q and the ability to form hyphae, pseudomycelium or only budding cells.