Table S1 Cultural characteristics of strains YIM 2047D, YIM 2047XTandUmezawaea tangerina JCM 10302T on different ISP media and other selective media as observed using ISCC-NBS colourchart (Kelly 1964)

YIM 2047D / YIM 2047XT / U. Tangerina JCM 10302T
Medium / Growth / Diffusible pigment / Growth / Diffusible pigment / Growth / Diffusible pigment
ISP 2 / Good / None / Good / None / Good / None
ISP 3 / Good / None / Good / None / Good / None
ISP 4 / Good / None / Good / None / Good / None
ISP 5 / Good / None / Good / None / Good / None
GauzeNo.1 / Good / None / Good / None / Moderate / None
Czapek’s / Good / None / Good / None / Moderate / None
Potato agar / Good / None / Good / None / Good / None
Medium / Colourof aerialmycelium / Colourof Substratemycelium / Colourof aerialmycelium / Colourof Substratemycelium / Colourof aerialmycelium / Colourof Substratemycelium
ISP 2 / Pale orange yellow / Orange yellow / Pale orange yellow / Orange yellow / Light yellowish brown / Deep
orange yellow
ISP 3 / Light yellowish brown / Deep
Orang yellow / Light gray yellowish brown / Brillant orange yellow / White / Vivid yellowish pink
ISP 4 / White / Orange yellow / White / Orange yellow / Light yellowish brown / Orange yellow
ISP 5 / Vivid yellowish pink / Orange yellow / Vivid pink / Vivid orange yellow / White / Deep
orange yellow
GauzeNo.1 / Pale orange yellow / Vivid yellowish pink / Pale orange yellow / Vivid yellowish pink / Pale orange yellow / Vivid pink
Czapek’s / Vivid yellowish pink / Orange yellow / Vivid yellowish pink / Vivid orange yellow / None / Pale orange yellow
Potato agar / Pale orange yellow / Vivid orange yellow / White / Vivid orange yellow / White / Deep
orange yellow

Table S2 Cellular fatty acid compositions (%) of strains YIM 2047D, YIM 2047XTand U. Tangerina JCM 10302T

Fatty acids / YIM 2047D / YIM 2047XT / U.tangerina JCM 10302T
iso-C11:0 / 0.1 / ND / ND
iso-C12:0 / 0.2 / 0.3 / ND
C12:0 / 0.3 / ND / ND
iso-C13:0 / 0.6 / 0.6 / ND
anteiso-C13:0 / 0.3 / 0.4 / ND
C13:0 / 0.3 / 0.4 / ND
iso-C14:0 / 6.4 / 6.5 / 7.0
C14:0 / ND / 1.5 / 0.9
iso-C15:1 G / 0.4 / 0.4 / ND
iso-C15:0 / 13.1 / 13.3 / 12.7
anteiso-C15:0 / 6.3 / 6.2 / 8.2
C15:1 ω6c / 3.6 / 3.5 / ND
C15:0 / ND / ND / ND
iso-C16:1 H / 1.8 / 1.7 / 2.1
iso-C16:0 / 30.1 / 28.2 / 39.2
C16:0 / 8.4 / 9.1 / 11.3
anteiso-C17:1 ω9c / 0.2 / ND / ND
iso-C17:0 / 0.8 / 0.9 / 0.8
anteiso-C17:0 / 3.5 / 3.4 / 5.5
C17:1 ω8c / 5.9 / 6.2 / 1.1
C17:1 ω6c / 1.8 / 1.9 / 1.2
C17:0 / 6.2 / 5.9 / 2.2
C18:1 ω9c / 0.7 / 0.2 / ND
C18:0 / 0.6 / 0.6 / 0.7
C18:1 2OH / ND / 0.4 / ND
Summed Feature 3 / 7.1 / 8.6 / 5.6
Summed Feature 9 / 0.4 / ND / 1.6

*Summed features are groups of two or three fatty acids thatcannot be separated by GLC with the MIDI system. Summedfeature 3 comprised C16:1ω7c and/or C16:1ω6c; Summed Feature 9 comprised iso-C17:1ω9c or 10-methylC16:0

ND: not detected.

Fig. S1Scanning electron micrographs of the two strains grown on ISP medium 4 for 28 days at 28 °C. Bar, 5µm. A,B :YIM 2047D; C,D: YIM 2047XT

Fig. S2Polar lipids characters of strains YIM 2047XT(A), YIM 2047XT(B) and U. tangerineJCM 10302T, stained with molybdatophosphoric acid after separation by two-dimensional TLC. The plates were heated at 120 oC for 15 min.

Abbreviations:DPG,diphosphatidylglycerol;PE,phosphatidylethanolamine. PME, phosphatidylmenthl ethanolamine. PL, an unidentified phospholipid;PI, phosphatidylinositol;PIM, phosphatidylinositol mannoside.