PYCC 3691
PYCC 3691
General Information
Taxonomy
1 - Taxon name
Zygosaccharomyces rouxii
2 - Classification
Ascomycota
3 - Strain (species name) changes
Torulopsis miso
4 - Status of the strain
NA
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
saikyo white miso
14 - Category of substrate
Food & beverages
16 - Country of origin
Japan
19 - Isolated by and date of isolation
M. Mogi, 1938
21 - Deposited by
M. Mogi, Torulopsis miso beta1964
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
Growth conditions
26 - Medium for growth
YMA
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
-
Assimilation-Growth
C41 Methanol
-
C42 Ethanol
-
O4 50% D-Glucose
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Bibliography
Title
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