PYCC 10153
PYCC 10153
General Information
Taxonomy
1 - Taxon name
Yamadazyma molensinolei
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Yamadazyma molensinolei
5 - Basis for identification
Molecular (D1/D2; ITS)
6 - Identified by
M. Avesani and G. Zapparoli
Other Collections
7 - Original strain number
OCS21
8 - Accession numbers in other collections
CBS 18660
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
Olive paste
14 - Category of substrate
Food & beverages
15 - Locality
Bardolino, Verona
16 - Country of origin
Italy
17 - Latitude, longitude coordinates
45.548221, 10.734414
18 - Sample Collected by
M. Avesani
19 - Isolated by and date of isolation
M. Avesani and G. Zapparoli, November 2023
20 - Isolation details
NA
21 - Deposited by
M. Avesani & G. Zapparoli, Feb. 2025
22 - History
M. Avesani > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Bibliography
Title
Yamadazyma oleae f.a. sp. nov. and Yamadazyma molendinolei f.a. sp. nov., two novel ascomycetous yeast species isolated from olive oil mills in Italy, and reassignment of 11 Candida species to the genus Yamadazyma