PYCC 6800
PYCC 6800
General Information
Taxonomy
1 - Taxon name
Moniliella pyrgileucina
2 - Classification
Basidiomycota
3 - Strain (species name) changes
None
4 - Status of the strain
Type strain of Moniliella pyrgileucina
5 - Basis for identification
Molecular (D1D2)
6 - Identified by
Ânia Sousa, Feb. 2015
Other Collections
7 - Original strain number
QCB4
8 - Accession numbers in other collections
CBS 15203
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
Isolated from cured cheese (Queijo Curado)
14 - Category of substrate
Food & beverages
15 - Locality
Castelo Branco
16 - Country of origin
Portugal
19 - Isolated by and date of isolation
J.P. Sampaio, Oct. 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