PYCC 9971
PYCC 9971
General Information
Taxonomy
1 - Taxon name
Kwoniella olivae
2 - Classification
Basidiomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Kwoniella olivae
5 - Basis for identification
Molecular (D1D2 & ITS)
6 - Identified by
G. Zapparoli and M. Avesani
Other Collections
7 - Original strain number
Sv-Mo2
8 - Accession numbers in other collections
CBS 18666
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
Olive oil from olive
14 - Category of substrate
Food & beverages
15 - Locality
Verona
16 - Country of origin
Italy
17 - Latitude, longitude coordinates
46.4383333333, 10.9913888889
18 - Sample Collected by
G. Zapparoli
19 - Isolated by and date of isolation
G. Zapparoli, Nov. 2021
20 - Isolation details
Sample of olive oil, collected in an oil mill, spread on WL agar
21 - Deposited by
G. Zapparoli, Jan. 2024
22 - History
G. Zapparoli > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
MYP
Molecular data
Bibliography
Title
Kwoniella olivae f.a. sp. nov., a novel basidiomycetous yeast species associated with olive ecosystems