PYCC 2604
PYCC 2604
General Information
Taxonomy
1 - Taxon name
Pichia norvegensis
2 - Classification
Ascomycota
3 - Strain (species name) changes
Candida norvegensis; Candida zeylanoides var. norvegensis
4 - Status of the strain
Type strain of Candida norvegensis
5 - Basis for identification
NA
6 - Identified by
NA
Other Collections
7 - Original strain number
NA
8 - Accession numbers in other collections
CBS 1922;ATCC 22977;DBVPG 6871;IFO 1020;JCM 2307;UCD 81-214
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
sputum, of patient with suspected tuberculosis
14 - Category of substrate
Human
15 - Locality
NA
16 - Country of origin
Norway
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
1938
20 - Isolation details
NA
21 - Deposited by
1958
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
Growth conditions
26 - Medium for growth
YMA
Molecular data
Phenotype
Fermentation
F1 D-Glucose
W, D
F2 D-Galactose
-
F3 Maltose
-
F5 Sucrose
-
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
W, D
F10 Melezitose
-
F11 Raffinose
-
F12 Inulin
-
Assimilation-Growth
C1 D-Glucose
+
C2 D-Galactose
-
C3 L-Sorbose
-
C4 D-Glucosamine
+
C5 D-Ribose
-
C6 D-Xylose
-
C7 L-Arabinose
-
C8 D-Arabinose
-
C9 L-Rhamnose
-
C10 Sucrose
-
C11 Maltose
-
C12 a,a-Trehalose
-
C13 Me a-D-Glucoside
-
C14 Cellobiose
+
C15 Salicin
D
C16 Arbutin spliting
W
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
-
C20 Melezitose
-
C21 Inulin
-
C22 Starch
-
C23 Glycerol
D
C24 Erythritol
-
C25 Ribitol
-
C28 D-Glucitol
-
C29 D-Mannitol
-
C30 Galactitol
-
C31 myo-Inositol
-
C32 D-Glucono-1,5-lactone
-
C35 D-Gluconate
-
C36 D-Glucuronate
-
C38 DL-Lactate
W
C39 Succinate
+
C40 Citrate
+
C41 Methanol
-
C42 Ethanol
+
C50 L-Malic acid
W
C51 L-Tartaric acid
-
N1 Nitrate
-
N2 Nitrite
-
N3 Ethylamine
+
N4 L-Lysine
+
N5 Cadaverine
+
N6 Creatine
-
N7 Creatinine
-
V1 w/o vitamins
-
O1 Cycloheximide 0.01%
-
O2 Cycloheximide 0.1%
-
O4 50% D-Glucose
-
O6 10% NaCl
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Bibliography
Title
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