PYCC 9543
PYCC 9543
General Information
Taxonomy
1 - Taxon name
Zygosaccharomyces rouxii
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Saccharomyces bailii var. osmophilus
5 - Basis for identification
Molecular (whole genome sequence)
6 - Identified by
Margarida Silva
Other Collections
7 - Original strain number
No. H 3
8 - Accession numbers in other collections
DBVPG 6399; CBS 4021; NRRL Y-12622
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
unknow
13 - Substrate of isolation
soy sauce
14 - Category of substrate
Food & beverages
15 - Locality
Unknown
16 - Country of origin
Unknown
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
DBVPG, Oct. 2022
22 - History
DBVPG > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
85€
25 - Remarks
NA