PYCC 4719
PYCC 4719
General Information
Taxonomy
1 - Taxon name
Saitozyma podzolica
2 - Classification
Basidiomycota
3 - Strain (species name) changes
Cryptococcus podzolicus; Cryptococcus laurentii
4 - Status of the strain
NA
Other Collections
7 - Original strain number
3a
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
red soil
14 - Category of substrate
Soil
15 - Locality
Alentejo
16 - Country of origin
Portugal
19 - Isolated by and date of isolation
C. Cabeça-Silva
21 - Deposited by
C. Cabeça-Silva
22 - History
C. Cabeça-Silva > PYCC
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
-
Assimilation-Growth
C1 D-Glucose
+
C2 D-Galactose
+
C3 L-Sorbose
D
C4 D-Glucosamine
W
C5 D-Ribose
W
C6 D-Xylose
+
C7 L-Arabinose
W
C8 D-Arabinose
W
C9 L-Rhamnose
W
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
+
C13 Me a-D-Glucoside
+
C14 Cellobiose
+
C15 Salicin
W
C16 Arbutin spliting
+
C17 Melibiose
+
C18 Lactose
+
C19 Raffinose
+
C20 Melezitose
+
C21 Inulin
D
C22 Starch
+
C23 Glycerol
D
C24 Erythritol
D
C25 Ribitol
W
C26 Xylitol
+
C28 D-Glucitol
D
C29 D-Mannitol
D
C30 Galactitol
+
C31 myo-Inositol
+
C32 D-Glucono-1,5-lactone
+
C35 D-Gluconate
+
C36 D-Glucuronate
W
C38 DL-Lactate
-
C39 Succinate
W
C40 Citrate
W
C41 Methanol
-
C42 Ethanol
W, D +
C50 L-Malic acid
W
C51 L-Tartaric acid
W
N1 Nitrate
+
N2 Nitrite
+
N3 Ethylamine
+
N4 L-Lysine
W
N5 Cadaverine
+
N6 Creatine
+
N7 Creatinine
+
V1 w/o vitamins
+
T1 Growth at 25ºC
+
T1 Growth at 30ºC
T3 Growth at 35ºC
T4 Growth at 37ºC
T5 Growth at 40ºC
O1 Cycloheximide 0.01%
+
O2 Cycloheximide 0.1%
-
O4 50% D-Glucose
-
O6 10% NaCl
+
M1 Starch formation
+
M3 Urea hydrolysis
+
M4 Diazonium Blue B reaction
+
Bibliography
Title
-