PYCC 5092
1 - Taxon name
Debaryomyces hansenii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
7 - Original strain number
BF13
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
salt
14 - Category of substrate
Food & beverages
15 - Locality
Alcochete, Samouco, Salina do Brito
16 - Country of origin
Portugal
19 - Isolated by and date of isolation
J.F. Almeida
21 - Deposited by
J.F. Almeida
22 - History
J.F. Almeida > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
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
-
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
+
C4 D-Glucosamine
W
C6 D-Xylose
+
C7 L-Arabinose
+
C8 D-Arabinose
W
C9 L-Rhamnose
+
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
+
C13 Me a-D-Glucoside
+
C14 Cellobiose
+
C17 Melibiose
W
C18 Lactose
-
C19 Raffinose
+
C20 Melezitose
+
C21 Inulin
+
C22 Starch
W
C24 Erythritol
-
C26 Xylitol
+
C29 D-Mannitol
+
C35 D-Gluconate
+
C36 D-Glucuronate
-
C38 DL-Lactate
+
C39 Succinate
W
C40 Citrate
W
C41 Methanol
-
N1 Nitrate
-
N4 L-Lysine
+
N5 Cadaverine
+
V1 w/o vitamins
+
T1 Growth at 25ºC
+
T1 Growth at 30ºC
+
T3 Growth at 35ºC
+
T4 Growth at 37ºC
+
T5 Growth at 40ºC
+
T6 Growth at 42ºC
-
O2 Cycloheximide 0.1%
+
Title
-