PYCC 5233
1 - Taxon name
Debaryomyces hansenii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
7 - Original strain number
ISA 1578
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
smoked bacon
14 - Category of substrate
Food & beverages
16 - Country of origin
Portugal
21 - Deposited by
ISA 1578
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
F1 D-Glucose
W, D
F2 D-Galactose
-
F3 Maltose
-
F5 Sucrose
W, D
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
-
C5 D-Ribose
D
C6 D-Xylose
+
C7 L-Arabinose
+
C8 D-Arabinose
-
C9 L-Rhamnose
D
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
+
C13 Me a-D-Glucoside
+
C14 Cellobiose
+
C15 Salicin
+
C16 Arbutin spliting
+
C17 Melibiose
+
C18 Lactose
D
C19 Raffinose
+
C20 Melezitose
+
C21 Inulin
D
C22 Starch
+
C23 Glycerol
+
C24 Erythritol
+
C25 Ribitol
+
C26 Xylitol
+
C28 D-Glucitol
+
C29 D-Mannitol
+
C30 Galactitol
-
C31 myo-Inositol
-
C32 D-Glucono-1,5-lactone
-
C35 D-Gluconate
+
C36 D-Glucuronate
D
C38 DL-Lactate
D
C39 Succinate
+
C40 Citrate
+
C41 Methanol
-
C42 Ethanol
+
C50 L-Malic acid
W
C51 L-Tartaric acid
-
N1 Nitrate
-
N2 Nitrite
-
N3 Ethylamine
+
N4 L-Lysine
+
N5 Cadaverine
+
N6 Creatine
+
N7 Creatinine
+
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%
-
O4 50% D-Glucose
+
O6 10% NaCl
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-