PYCC 2458
PYCC 2458
General Information
Taxonomy
1 - Taxon name
Pichia membranifaciens
2 - Classification
Ascomycota
3 - Strain (species name) changes
Candida valida
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2)
6 - Identified by
B. Brito, Sept. 2021
Other Collections
7 - Original strain number
ISA 1644
8 - Accession numbers in other collections
NA
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
No
13 - Substrate of isolation
unknown
14 - Category of substrate
Unknown
15 - Locality
NA
16 - Country of origin
unknown
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
CBS, 1952
22 - History
CBS > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Phenotype
Fermentation
F1 D-Glucose
-
F2 D-Galactose
-
F3 Maltose
-
F5 Sucrose
-
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
-
F12 Inulin
-
Assimilation-Growth
C41 Methanol
-
C42 Ethanol
+
O4 50% D-Glucose
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Bibliography
Title
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