PYCC 4513
PYCC 4513
General Information
Taxonomy
1 - Taxon name
Cryptococcus sp.
2 - Classification
Basidiomycota
3 - Strain (species name) changes
Cryptococcus laurentii
4 - Status of the strain
NA
Other Collections
8 - Accession numbers in other collections
CBS 5594
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
fallen leaf
14 - Category of substrate
Vascular plants, mosses & algae
16 - Country of origin
Netherlands
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
-
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
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
D
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
+
C16 Arbutin spliting
+
C17 Melibiose
-
C18 Lactose
+
C19 Raffinose
-
C20 Melezitose
+
C21 Inulin
-
C22 Starch
-
C23 Glycerol
W
C24 Erythritol
W
C25 Ribitol
+
C26 Xylitol
D
C28 D-Glucitol
D
C29 D-Mannitol
+
C30 Galactitol
D
C31 myo-Inositol
W
C32 D-Glucono-1,5-lactone
+
C35 D-Gluconate
+
C36 D-Glucuronate
+
C38 DL-Lactate
W
C39 Succinate
+
C40 Citrate
W
C41 Methanol
-
C42 Ethanol
W, D +
C50 L-Malic acid
W
C51 L-Tartaric acid
D
O4 50% D-Glucose
-
M1 Starch formation
+
M3 Urea hydrolysis
+
M4 Diazonium Blue B reaction
+
Bibliography
Title
-