PYCC 5093
PYCC 5093
General Information
Taxonomy
1 - Taxon name
Debaryomyces hansenii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
Other Collections
7 - Original strain number
BN 26
Strain details
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. Almeida
22 - History
J.F. Almeida > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
Growth conditions
26 - Medium for growth
YMA
Molecular data
Phenotype
Fermentation
F1 D-Glucose
-
Assimilation-Growth
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
W
C4 D-Glucosamine
-
C6 D-Xylose
+
C7 L-Arabinose
+
C8 D-Arabinose
-
C9 L-Rhamnose
+
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
+
C13 Me a-D-Glucoside
+
C14 Cellobiose
+
C17 Melibiose
+
C18 Lactose
-
C19 Raffinose
+
C20 Melezitose
+
C22 Starch
W
C24 Erythritol
+
C26 Xylitol
+
C29 D-Mannitol
+
C30 Galactitol
-
C35 D-Gluconate
+
C36 D-Glucuronate
+
C38 DL-Lactate
+
C41 Methanol
-
C42 Ethanol
-
N1 Nitrate
W
N3 Ethylamine
+
N5 Cadaverine
+
V1 w/o vitamins
W
T1 Growth at 25ºC
+
T1 Growth at 30ºC
T3 Growth at 35ºC
T4 Growth at 37ºC
T5 Growth at 40ºC
Bibliography
Title
-