PYCC 6389

General Information

Taxonomy

1 - Taxon name

Candida zemplinina

2 - Classification

Ascomycota

3 - Strain (species name) changes

None

4 - Status of the strain

Type strain of Candida zemplinina

Other Collections

7 - Original strain number

10-372

8 - Accession numbers in other collections

CBS 9494,NCAIM Y016667

Strain details

11 - PYCC strain status

Open

12 - Mediterranean strain

13 - Substrate of isolation

botrytized wine

14 - Category of substrate

Food & beverages

15 - Locality

Tokaj wine region

16 - Country of origin

Hungary

19 - Isolated by and date of isolation

M. Sipiczki, 25 OCT 2000, 10-372

21 - Deposited by

M. Sipiczki, Nov. 2013

22 - History

M. Sipiczki > PYCC

23 - Preservation

Glass beads; 20% Glycerol; -150ºC Freeze dried ampoules

24 - Price per culture

90€

Growth conditions

26 - Medium for growth

YMA

Molecular data

DNA Sequence

Region

26S

Sequence Title

AY160761

Gene Bank Url

http://www.ncbi.nlm.nih.gov/nuccore/26051196

DNA Sequence

Region

ITS

Sequence Title

AY160762

Gene Bank Url

http://www.ncbi.nlm.nih.gov/nuccore/AY160762

Bibliography

Title

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines