PYCC 5218
PYCC 5218
General Information
Taxonomy
1 - Taxon name
Candida norvegica
2 - Classification
Ascomycota
3 - Strain (species name) changes
Torulopsis norvegica
4 - Status of the strain
NA
Other Collections
7 - Original strain number
169/25
Strain details
11 - PYCC strain status
Open
13 - Substrate of isolation
washing recipient
14 - Category of substrate
Other
16 - Country of origin
unknown
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
90€
Growth conditions
26 - Medium for growth
YMA
Phenotype
Fermentation
F1 D-Glucose
+
F2 D-Galactose
-
F3 Maltose
-
F5 Sucrose
-
F6 a,a-Trehalose
-
F7 Melibiose
-
F8 Lactose
-
F9 Cellobiose
-
F10 Melezitose
-
F11 Raffinose
-
F12 Inulin
-
Assimilation-Growth
C1 D-Glucose
+
C2 D-Galactose
-
C10 Sucrose
-
C11 Maltose
-
C12 a,a-Trehalose
-
C14 Cellobiose
+
C15 Salicin
+
C16 Arbutin spliting
+
C17 Melibiose
-
C18 Lactose
-
C19 Raffinose
-
C20 Melezitose
-
C22 Starch
-
C24 Erythritol
-
C29 D-Mannitol
+
C39 Succinate
+
C40 Citrate
+
N1 Nitrate
+
N2 Nitrite
+
N3 Ethylamine
+
N4 L-Lysine
+
N5 Cadaverine
+
V1 w/o vitamins
-
O1 Cycloheximide 0.01%
-
O2 Cycloheximide 0.1%
-
O3 Acetic acid 1%
-
O4 50% D-Glucose
-
M3 Urea hydrolysis
-
M4 Diazonium Blue B reaction
-