PYCC 6791

General Information

Taxonomy

1 - Taxon name

Wickerhamiella pararugosa

2 - Classification

Ascomycota

3 - Strain (species name) changes

Candida pararugosa

5 - Basis for identification

Molecular (D1D2)

6 - Identified by

Anyse Pereira Feb. 2015

Other Collections

7 - Original strain number

Q1.1

Strain details

11 - PYCC strain status

Open

12 - Mediterranean strain

13 - Substrate of isolation

Cheese (Queijo do Morro)

14 - Category of substrate

Food & beverages

15 - Locality

Azores, Faial Island

16 - Country of origin

Portugal

19 - Isolated by and date of isolation

J.P. Sampaio, Aug. 2014

21 - Deposited by

J.P. Sampaio, Feb. 2015

22 - History

J.P. Sampaio > PYCC

23 - Preservation

Glass beads; 20% Glycerol; -150ºC

24 - Price per culture

90€

Growth conditions

26 - Medium for growth

YMA

Molecular data

DNA Sequence

Region

26S

Sequence Title

KT767181

Gene Bank Url

http://www.ncbi.nlm.nih.gov/nuccore/KT767181

Bibliography

Title

Flowers as a reservoir of yeast diversity: description of Wickerhamiella nectarea f.a. sp. nov., and Wickerhamiella natalensis f.a. sp. nov. from South African flowers and pollinators, and transfer of related Candida species to the genus Wickerhamiella as new combination