PYCC 5222
1 - Taxon name
Zygosaccharomyces bailii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
7 - Original strain number
156/27
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
tomato sauce
14 - Category of substrate
Food & beverages
16 - Country of origin
UK
19 - Isolated by and date of isolation
Cristina & M. Carvalheiro
21 - Deposited by
Cristina & M. Carvalheiro
22 - History
M. Carvalheiro > 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
-
C10 Sucrose
-
C11 Maltose
-
C12 a,a-Trehalose
-
C14 Cellobiose
-
C15 Salicin
-
C16 Arbutin spliting
-
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
-
C20 Melezitose
-
C21 Inulin
-
C22 Starch
-
C24 Erythritol
-
C29 D-Mannitol
+
C39 Succinate
-
C40 Citrate
-
N1 Nitrate
-
N2 Nitrite
-
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
-
O1 Cycloheximide 0.01%
-
O2 Cycloheximide 0.1%
-
O3 Acetic acid 1%
+
O4 50% D-Glucose
+
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-