PYCC 2674

PYCC 2674
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)
6 - Identified by
A. C. Pinheiro, Jul 2021
7 - Original strain number
396/18
8 - Accession numbers in other collections
NA
9 - Biological Safety Level
BSL-1
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
caecum of ovine
14 - Category of substrate
Animal
15 - Locality
NA
16 - Country of origin
Portugal
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
N. van Uden, L. Carmo-Sousa & Farinha, 1958
20 - Isolation details
NA
21 - Deposited by
N. van Uden, 1958
22 - History
N. van Uden > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
DNA Sequence
Region
26S
Sequence Title
OK030970
F1 D-Glucose
+
F2 D-Galactose
W, D
F3 Maltose
+
F5 Sucrose
-
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
-
F12 Inulin
-
C41 Methanol
-
C42 Ethanol
+
T1 Growth at 25ºC
+
T1 Growth at 30ºC
T3 Growth at 35ºC
T4 Growth at 37ºC
T5 Growth at 40ºC
T6 Growth at 42ºC
T7 Growth at 45ºC
O4 50% D-Glucose
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-