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PYCC
About PYCC
The history of PYCC
The Mediterranean Project
Quality Management System
Highlights
About Ordering
Name
Taxon
Confirm
Yeasts Search
Yeasts Search
PYCC Number
Taxon name
Other collection numbers
Classification
- Any -
Ascomycota
Basidiomycota
Gram +
Gram -
yeast-like, incl. yeast-like algae, viz. Prototheca
Original strain number
Substrate of isolation
Results (5444)
PYCC Number
PYCC 5052
See more about
PYCC 5052
Collection
Yeast
Taxon name
Sugiyamaella smithiae
Status of the strain
NA
Substrate of isolation
rotten wood
Country of origin
USA
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PYCC Number
PYCC 5053
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PYCC 5053
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
fermenting red wine must
Country of origin
Portugal
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PYCC Number
PYCC 5054
See more about
PYCC 5054
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
fermenting red wine must
Country of origin
Portugal
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PYCC Number
PYCC 5055
See more about
PYCC 5055
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
fermenting red wine must
Country of origin
Portugal
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PYCC Number
PYCC 5056
See more about
PYCC 5056
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
fermenting white wine must
Country of origin
Portugal
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PYCC Number
PYCC 5057
See more about
PYCC 5057
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
fermenting white wine must
Country of origin
Portugal
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PYCC Number
PYCC 5058
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PYCC 5058
Collection
Yeast
Taxon name
Rhodotorula mucilaginosa
Status of the strain
NA
Substrate of isolation
effluent
Country of origin
Portugal
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PYCC Number
PYCC 5059
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PYCC 5059
Collection
Yeast
Taxon name
Saturnispora zaruensis
Status of the strain
NA
Substrate of isolation
bark of Quercus sp.
Country of origin
Portugal
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PYCC Number
PYCC 5060
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PYCC 5060
Collection
Yeast
Taxon name
Candida tropicalis
Status of the strain
NA
Substrate of isolation
bread
Country of origin
Portugal
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