PYCC 7099 | PYCC

Taxonomy

1 - Taxon name

Schizosaccharomyces japonicus

2 - Classification

Ascomycota

3 - Strain (species name) changes

None

4 - Status of the strain

Type strain of Schizosaccharomyces japonicus var. japonicus

5 - Basis for identification

Molecular (D1D2 & ITS)

Other Collections

7 - Original strain number

NA

8 - Accession numbers in other collections

DBVPG 6274; ATCC 10660; CBS 354; CCRC 21523; IFO 1609; NRRL Y-1361

Biosafety and restrictions

9 - Biological Safety Level

BSL-1

Strain details

11 - PYCC strain status

Open

12 - Mediterranean strain

No

13 - Substrate of isolation

Strawberry wine

14 - Category of substrate

Food & beverages

15 - Locality

Unknown

16 - Country of origin

Japan

18 - Sample Collected by

NA

19 - Isolated by and date of isolation

NA

20 - Isolation details

NA

21 - Deposited by

J. P. Sampaio

22 - History

CBS > J. P. Sampaio > PYCC

23 - Preservation

Glass beads; 20% Glycerol; -150ºC

24 - Price per culture

90€

Growth conditions

26 - Medium for growth

YMA