[1] It is only known from its yeast state, originally isolated from lake water in England.

When plated on agar it produces smooth, butyrous colonies that are cream.

When grown in liquid media it takes approximately 76 hours to reach stationary phase and is very sensitive to decreases in pH.

It produces polycalacturonase, but not isoenzymes of polygalacturonase, and it has increased activity in the presence of glucose.

[2] The species has an interesting trait in that it produces mycocins, which are proteinaceous toxins that either kill or inhibit the ability of fungi that are in the same taxonomic rank or in a related taxonomic rank.