PYCC 5575

PYCC 5575
1 - Taxon name
Candida novakii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
Type strain of Candida novakii
8 - Accession numbers in other collections
CBS 8402;NCAIM 0986
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
rotting Quercus sp.
14 - Category of substrate
Vascular plants, mosses & algae
15 - Locality
Csikóváralja forest, near Budapest
16 - Country of origin
Hungary
19 - Isolated by and date of isolation
G. Péter et al., 1993
21 - Deposited by
G. Péter, NCAIM 0986, Nov. 1988
22 - History
G. Péter > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
DNA Sequence
Region
26S
Sequence Title
AY618511
F1 D-Glucose
-
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
+
C4 D-Glucosamine
D
C5 D-Ribose
+
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
+
C15 Salicin
D
C16 Arbutin spliting
D
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
-
C20 Melezitose
-
C21 Inulin
-
C22 Starch
W
C23 Glycerol
D
C24 Erythritol
+
C25 Ribitol
D
C28 D-Glucitol
+
C29 D-Mannitol
+
C30 Galactitol
-
C31 myo-Inositol
-
C32 D-Glucono-1,5-lactone
+
C35 D-Gluconate
+
C36 D-Glucuronate
+
C38 DL-Lactate
+
C39 Succinate
+
C40 Citrate
-
C46 D-glucarate
-
C50 L-Malic acid
W
C51 L-Tartaric acid
-
C52 D-Tartaric acid
-
C53 meso-Tartaric acid
-
C54 Galactaric acid
-
N1 Nitrate
+
N2 Nitrite
+
N3 Ethylamine
+
N4 L-Lysine
+
N5 Cadaverine
+
N6 Creatine
W
N7 Creatinine
W
N8 Glucosamine
-
T1 Growth at 25ºC
+
T1 Growth at 30ºC
T3 Growth at 35ºC
T4 Growth at 37ºC
O1 Cycloheximide 0.01%
+
O2 Cycloheximide 0.1%
+
P1 Protocatechuic acid
W
P2 Vanillic acid
-
P3 Ferulic acid
-
P4 Veractric acid
-
P5 p-Hidroxybenzoic acid
+
P6 m-Hidroxybenzoic acid
+
P7 Gallic acid
-
P8 Salicylic acid
-
P9 Gentisic acid
+
P10 Catechol
D
P11 Phenol
-
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-