PYCC 2737

PYCC 2737
1 - Taxon name
Candida solani
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Candida solani
5 - Basis for identification
NA
6 - Identified by
NA
7 - Original strain number
NA
8 - Accession numbers in other collections
CBS 1908;ATCC 14440;CCRC 21705;DBVPG 3743;IFO 0762;JCM 2339;NCYC 2570;NRRL Y-2224;VKM Y-2006
9 - Biological Safety Level
BSL-1
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
potato flour mill
14 - Category of substrate
Food & beverages
16 - Country of origin
Netherlands
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
CBS 1908, 1959
22 - History
CBS > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC Freeze dried ampoules
24 - Price per culture
85€
26 - Medium for growth
YMA
DNA Sequence
Region
ITS
Sequence Title
HM156501
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
-
C41 Methanol
-
C42 Ethanol
W, D +
T1 Growth at 25ºC
+
T1 Growth at 30ºC
T3 Growth at 35ºC
O4 50% D-Glucose
-
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-