PYCC 5619
1 - Taxon name
Wickerhamomyces anomalus
2 - Classification
Ascomycota
3 - Strain (species name) changes
Pichia anomala
4 - Status of the strain
NA
7 - Original strain number
3C
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
cacau polm
14 - Category of substrate
Food & beverages
15 - Locality
Nordeste Region
16 - Country of origin
Brazil
21 - Deposited by
M.A. Resende, Deptº of Microbiology, ICB/UFMG, Aug. 1998
22 - History
M.A. Resende > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
F1 D-Glucose
+
F2 D-Galactose
W, D
F3 Maltose
W, D
F5 Sucrose
+
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
W, D
F12 Inulin
-
C1 D-Glucose
+
C2 D-Galactose
-
C3 L-Sorbose
-
C4 D-Glucosamine
-
C5 D-Ribose
-
C6 D-Xylose
D
C7 L-Arabinose
-
C8 D-Arabinose
-
C9 L-Rhamnose
-
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
D
C13 Me a-D-Glucoside
+
C14 Cellobiose
W
C15 Salicin
+
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
W
C20 Melezitose
+
C21 Inulin
-
C22 Starch
+
C23 Glycerol
+
C24 Erythritol
+
C25 Ribitol
-
C26 Xylitol
D
C28 D-Glucitol
D
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
+
C41 Methanol
-
C42 Ethanol
+
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%
-
O6 10% NaCl
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-