PYCC 7260
PYCC 7260
General Information
Taxonomy
1 - Taxon name
Brettanomyces acidodurans
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2 & ITS)
6 - Identified by
Pèter et.al. 2017
Other Collections
7 - Original strain number
NA
8 - Accession numbers in other collections
NCAIM Y-01966
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
spoiled olive oil with a twig of the olive tree
14 - Category of substrate
Food & beverages
15 - Locality
NA
16 - Country of origin
Israel
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
Rose-Bengal chloramphenicol (RBC) agar
21 - Deposited by
Gábor Péter, Jul. 2017
22 - History
G. Péter > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA
Molecular data
Bibliography
Title
Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil