PYCC 5197
1 - Taxon name
Wickerhamomyces anomalus
2 - Classification
Ascomycota
3 - Strain (species name) changes
Pichia anomala
4 - Status of the strain
NA
7 - Original strain number
156/20
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
liquid sugar from a tomato factory
14 - Category of substrate
Food & beverages
16 - Country of origin
UK
19 - Isolated by and date of isolation
Cristina & M. Carvalheiro
21 - Deposited by
Cristina & M. Carvalheiro
22 - History
M. Carvalheiro > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
85€
26 - Medium for growth
YMA
F1 D-Glucose
+
F2 D-Galactose
W, D
F3 Maltose
+
F5 Sucrose
+
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
W, D
F12 Inulin
-
C1 D-Glucose
+
C2 D-Galactose
+
C10 Sucrose
+
C11 Maltose
+
C12 a,a-Trehalose
-
C14 Cellobiose
D
C15 Salicin
+
C16 Arbutin spliting
+
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
+
C21 Inulin
-
C22 Starch
+
C24 Erythritol
+
C29 D-Mannitol
+
C39 Succinate
+
C40 Citrate
+
N1 Nitrate
+
N2 Nitrite
+
N4 L-Lysine
+
N5 Cadaverine
+
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
+
M1 Starch formation
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-
Title
-