PYCC 7218
PYCC 7218
General Information
Taxonomy
1 - Taxon name
Pichia membranifaciens
2 - Classification
Ascomycota
3 - Strain (species name) changes
None
5 - Basis for identification
Molecular (D1D2)
6 - Identified by
Susana Ferreira, Feb. 2017
Other Collections
7 - Original strain number
VT3
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
Red wine
14 - Category of substrate
Food & beverages
15 - Locality
Coimbra
16 - Country of origin
Portugal
19 - Isolated by and date of isolation
Cátia Almeida, Feb. 2017
21 - Deposited by
C. Carvalho, Mar. 2017
22 - History
C. Carvalho > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
Growth conditions
26 - Medium for growth
YMA
Molecular data
Bibliography
Title
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