PYCC 10150
PYCC 10150
General Information
Taxonomy
1 - Taxon name
Rasporella oleae
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1/D2; ITS)
6 - Identified by
M. Avesani and G. Zapparoli
Other Collections
7 - Original strain number
V16
8 - Accession numbers in other collections
CBS 18475; DBVPG 8072
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
Stored olive oil
14 - Category of substrate
Food & beverages
15 - Locality
Verona
16 - Country of origin
Italy
17 - Latitude, longitude coordinates
45.4783066, 11.0356693
18 - Sample Collected by
G. Zapparoli
19 - Isolated by and date of isolation
M. Avesani and G. Zapparoli, November 2016
20 - Isolation details
NA
21 - Deposited by
M. Avesani & G. Zapparoli, Feb. 2025
22 - History
M. Avesani > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA