PYCC 8113
PYCC 8113
General Information
Taxonomy
1 - Taxon name
Sporobolomyces sucorum
2 - Classification
Basidiomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2 & ITS)
6 - Identified by
C. Carvalho & Marilinda Lorenzini , 2019
Other Collections
7 - Original strain number
VR20
8 - Accession numbers in other collections
NA
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
Apple juice for artisanal cider production
14 - Category of substrate
Food & beverages
15 - Locality
Verona
16 - Country of origin
Italy
18 - Sample Collected by
Marilinda Lorenzini, 2017
19 - Isolated by and date of isolation
Marilinda Lorenzini
20 - Isolation details
NA
21 - Deposited by
Marilinda Lorenzini, Jun. 2017
22 - History
Marilinda Lorenzini > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Bibliography
Title
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy