@@ Wallemia sebi (Fr.) Arx was first reported as Sporendonema sebi Fr. in 1832. It is a cosmopolitan xerophilic and osmophilic fungus that usually occurs on sweet food (jams, fruits, sugar, cakes), salted food (salted meats, fish, peanuts), dried materials (dried hay, bread, dried fruits causing spoilage) (Samson et al. 2002, Dally 1980), and plant seeds (sunflower, rye, wheat), as well as in indoor environments (Takahashi 1997), and occurs on several continents. Terracina (1974) found that the septa of W. sebi were similar to those formed by many Basidiomycetes and some Ascomycetes. Moore (1986) further ascertained that the septum of W. sebi was dolipore. Although, W. sebi was ascribed to Ascomycetes in the ninth edition of Dictionary of the Fungi (Kirk et al. 2001). Zalar et al. (2005) proposed a new basidiomycetous class, Wallemiomycetes, based on its dolipore morphology, and ITS rDNA (the rDNA internal transcribed spacer regions) data, they included three species: Wallemia sebi, Wallemia ichthyophaga Johan-Olsen and Wallemia muriae (Kickx) Zalar & de Hoog in the genus Wallemia. In this paper we provide the first report of W. sebi collected in China.
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