PYCC 5314
PYCC 5314
General Information
Taxonomy
1 - Taxon name
Filobasidium wieringae
2 - Classification
Basidiomycota
3 - Strain (species name) changes
Cryptococcus wieringae
4 - Status of the strain
NA
6 - Identified by
A. Fonseca, 1999
Other Collections
8 - Accession numbers in other collections
CBS 8353;NRRL Y-17835;ML 3656;JCM 11696
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
apple
14 - Category of substrate
Food & beverages
15 - Locality
Oregon
16 - Country of origin
USA
21 - Deposited by
University of Miami, NRRL Y-17835, Mar. 1996
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
+
C4 D-Glucosamine
-
C5 D-Ribose
D
C6 D-Xylose
+
C7 L-Arabinose
+
C8 D-Arabinose
D
C9 L-Rhamnose
+
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
+
C13 Me a-D-Glucoside
+
C14 Cellobiose
+
C15 Salicin
+
C16 Arbutin spliting
+
C17 Melibiose
-
C18 Lactose
+
C19 Raffinose
+
C20 Melezitose
+
C21 Inulin
-
C22 Starch
+
C23 Glycerol
D
C24 Erythritol
-
C25 Ribitol
+
C26 Xylitol
+
C28 D-Glucitol
+
C29 D-Mannitol
+
C30 Galactitol
D
C31 myo-Inositol
+
C32 D-Glucono-1,5-lactone
-
C35 D-Gluconate
-
C36 D-Glucuronate
+
C38 DL-Lactate
D
C39 Succinate
+
C40 Citrate
+
C41 Methanol
-
C42 Ethanol
+
C50 L-Malic acid
-
C51 L-Tartaric acid
W
N1 Nitrate
+
N2 Nitrite
D
N3 Ethylamine
D
N4 L-Lysine
D
N5 Cadaverine
D
N6 Creatine
-
N7 Creatinine
-
N8 Glucosamine
-
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
+
Bibliography
Title
-