PYCC 7100
PYCC 7100
General Information
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. versatilis
5 - Basis for identification
Molecular (D1D2 & ITS)
Other Collections
7 - Original strain number
NA
8 - Accession numbers in other collections
DBVPG 6351; CBS 103; IFO 1607; NRRL Y-1026E
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
Concentrated grape juice
14 - Category of substrate
Food & beverages
15 - Locality
Unknown
16 - Country of origin
USA
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
DBVPG > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
Growth conditions
26 - Medium for growth
YMA
Bibliography
Title
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