PYCC 9735 | PYCC

Taxonomy

1 - Taxon name

Saccharomyces cerevisiae

2 - Classification

Ascomycota

3 - Strain (species name) changes

NA

4 - Status of the strain

NA

5 - Basis for identification

Molecular (whole genome sequence)

6 - Identified by

F. Paraíso

Other Collections

7 - Original strain number

N14

8 - Accession numbers in other collections

NA

Biosafety and restrictions

9 - Biological Safety Level

BSL-1

Strain details

11 - PYCC strain status

Open

12 - Mediterranean strain

No

13 - Substrate of isolation

Khadi (beverage based on the fermentation of fruits of Grewia flava)

14 - Category of substrate

Food & beverages

15 - Locality

Maun

16 - Country of origin

Botswana

17 - Latitude, longitude coordinates

19.9954173, 23.416275

18 - Sample Collected by

Nerve Zhou

19 - Isolated by and date of isolation

N. Zhou, Mar. 2018

20 - Isolation details

NA

21 - Deposited by

F. Paraíso, Apr. 2023

22 - History

N. Zhou > F. Paraíso > PYCC

23 - Preservation

Glass beads; 20% Glycerol; -150C

24 - Price per culture

85€

25 - Remarks

Belongs to the Beer 2-Diastaticus population based on whole genome data

Molecular data

Whole genome

SAMEA112483419