PYCC 2446
PYCC 2446
General Information
Taxonomy
1 - Taxon name
Torulaspora delbrueckii
2 - Classification
Ascomycota
3 - Strain (species name) changes
Saccharomyces rouxii; Zygosaccharomyces nadsonii
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2)
6 - Identified by
A. C. Pinheiro, Jul 2021
Other Collections
7 - Original strain number
NA
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
Yes
13 - Substrate of isolation
unknown
14 - Category of substrate
Unknown
15 - Locality
Lisbon
16 - Country of origin
Portugal
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
J.P. Lopes, no. 917, 1952
20 - Isolation details
NA
21 - Deposited by
Dr. Pinto Lopes, nº 917, 1952
22 - History
Pinto Lopes > 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
-
F3 Maltose
-
F5 Sucrose
+
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
+
F12 Inulin
W, D
Assimilation-Growth
C41 Methanol
-
C42 Ethanol
+
O4 50% D-Glucose
+
M1 Starch formation
-
M2 Acid acetic production
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Bibliography
Title
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