PYCC 10339
PYCC 10339
General Information
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
Gonçalves et. al. 2016
Other Collections
7 - Original strain number
TUM 165
8 - Accession numbers in other collections
NA
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
No
13 - Substrate of isolation
British ale
14 - Category of substrate
Food & beverages
15 - Locality
Burton‐upon‐Trend
16 - Country of origin
UK
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
J.P. Sampaio. May. 2025
22 - History
J.P. Sampaio > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Whole genome
Bibliography
Title
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts