PYCC 9738
PYCC 9738
General Information
Taxonomy
1 - Taxon name
Zygosaccharomyces sapae
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
Margarida Silva, 2023
Other Collections
7 - Original strain number
ABT601
8 - Accession numbers in other collections
CBS 12608
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
Yes
13 - Substrate of isolation
Traditional Balsamic Vinegar
14 - Category of substrate
Food & beverages
15 - Locality
Reggio Emilia
16 - Country of origin
Italy
18 - Sample Collected by
Paolo Giudici
19 - Isolated by and date of isolation
Paolo Giudici
20 - Isolation details
NA
21 - Deposited by
CBS, May. 2023
22 - History
CBS > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
85€
25 - Remarks
NA