PYCC 3689
1 - Taxon name
Candida mogii
2 - Classification
Ascomycota
3 - Strain (species name) changes
Torulopsis mogii
4 - Status of the strain
NA
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
saiko white miso
14 - Category of substrate
Food & beverages
16 - Country of origin
Japan
19 - Isolated by and date of isolation
M. Mogi, 1938
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
F1 D-Glucose
+
F2 D-Galactose
-
F3 Maltose
-
F5 Sucrose
+
F6 a,a-Trehalose
+
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
W, D
F12 Inulin
-
C41 Methanol
-
C42 Ethanol
W, D +
T1 Growth at 25ºC
+
T1 Growth at 30ºC
+
T3 Growth at 35ºC
+
T4 Growth at 37ºC
+
T5 Growth at 40ºC
+
T6 Growth at 42ºC
-
O4 50% D-Glucose
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-