PYCC 2427
PYCC 2427
General Information
Taxonomy
1 - Taxon name
Candida albicans
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2), Phenotypic
6 - Identified by
N. van Uden, Phenotypic; Rotações, 2017
Other Collections
7 - Original strain number
NA
8 - Accession numbers in other collections
NA
Biosafety and restrictions
9 - Biological Safety Level
BSL-2
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
leaves
14 - Category of substrate
Vascular plants, mosses & algae
15 - Locality
NA
16 - Country of origin
Portugal
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
Assis-Lopes, 1956
20 - Isolation details
NA
21 - Deposited by
N. van Uden, 1956
22 - History
N. van Uden > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Phenotype
Fermentation
F1 D-Glucose
+
F2 D-Galactose
W, D
F3 Maltose
W, D
F5 Sucrose
-
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
-
F12 Inulin
-
Bibliography
Title
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