PYCC 6372
PYCC 6372
General Information
Taxonomy
1 - Taxon name
Kazachstania uitzichtii
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
Other Collections
7 - Original strain number
IWBT-Y845
8 - Accession numbers in other collections
NCYC 3845
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
Cabernet sauvignon grapes and grapes must
14 - Category of substrate
Food & beverages
15 - Locality
Stellenbosch
16 - Country of origin
South Africa
21 - Deposited by
M.E Setati, Stellenbosch University, South Africa, Nov. 2013
22 - History
M.E Setati > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
Growth conditions
26 - Medium for growth
YMA
Molecular data
Phenotype
Fermentation
F1 D-Glucose
+
F2 D-Galactose
W, D
Assimilation-Growth
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
-
C4 D-Glucosamine
-
C5 D-Ribose
-
C6 D-Xylose
-
C8 D-Arabinose
-
C9 L-Rhamnose
-
C11 Maltose
-
C12 a,a-Trehalose
D
C14 Cellobiose
-
C16 Arbutin spliting
-
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
-
C20 Melezitose
-
C23 Glycerol
-
C24 Erythritol
-
C29 D-Mannitol
W
C31 myo-Inositol
-
C33 2-Keto-D-Gluconate
-
C35 D-Gluconate
-
C36 D-Glucuronate
-
C38 DL-Lactate
-