PYCC 5279
PYCC 5279
General Information
Taxonomy
1 - Taxon name
Naganishia globosa
2 - Classification
Basidiomycota
3 - Strain (species name) changes
Cryptococcus saitoi; Naganishia globosus; Cryptococcus albidus
4 - Status of the strain
Type strain of Naganishia globosa
6 - Identified by
A. Fonseca, 1999
Other Collections
8 - Accession numbers in other collections
CBS 5106;ATCC 32041;DBVPG 6239;MUCL 30601;JCM 11694
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
blue cheese
14 - Category of substrate
Food & beverages
16 - Country of origin
Japan
21 - Deposited by
D. Yarrow, CBS 5106, 1995
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
W
C2 D-Galactose
D
C3 L-Sorbose
-
C4 D-Glucosamine
-
C5 D-Ribose
D
C6 D-Xylose
+
C7 L-Arabinose
+
C8 D-Arabinose
-
C9 L-Rhamnose
+
C10 Sucrose
W
C11 Maltose
+
C12 a,a-Trehalose
W
C13 Me a-D-Glucoside
+
C14 Cellobiose
W
C15 Salicin
-
C16 Arbutin spliting
+
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
W
C20 Melezitose
W
C21 Inulin
-
C22 Starch
W
C23 Glycerol
-
C24 Erythritol
-
C25 Ribitol
-
C26 Xylitol
D
C28 D-Glucitol
+
C29 D-Mannitol
W
C30 Galactitol
-
C31 myo-Inositol
W
C32 D-Glucono-1,5-lactone
-
C35 D-Gluconate
W
C36 D-Glucuronate
+
C38 DL-Lactate
-
C39 Succinate
W
C40 Citrate
+
C41 Methanol
-
C42 Ethanol
+
C50 L-Malic acid
W
C51 L-Tartaric acid
W
N1 Nitrate
W
N2 Nitrite
W
N3 Ethylamine
W
N4 L-Lysine
-
N5 Cadaverine
W
N6 Creatine
-
N7 Creatinine
-
N8 Glucosamine
-
V1 w/o vitamins
W
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
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