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PYCC
About PYCC
The history of PYCC
The Mediterranean Project
Quality Management System
Highlights
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Name
Taxon
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PYCC Number
Taxon name
Other collection numbers
Classification
- Any -
Ascomycota
Basidiomycota
Gram +
Gram -
yeast-like, incl. yeast-like algae, viz. Prototheca
Original strain number
Substrate of isolation
Catalogue Type
- Any -
Bacteria
Filamentous Fungi
Ilda Sanches Collection of Clinical Streptococci
Yeast
Results (6173)
PYCC Number
PYCC 5191
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PYCC 5191
Collection
Yeast
Taxon name
Hanseniaspora uvarum
Status of the strain
NA
Substrate of isolation
unknown
Country of origin
unknown
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PYCC Number
PYCC 5192
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PYCC 5192
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
equipment in bakery
Country of origin
England
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PYCC Number
PYCC 5193
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PYCC 5193
Collection
Yeast
Taxon name
Debaryomyces hansenii
Status of the strain
NA
Substrate of isolation
tomato sauce
Country of origin
UK
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PYCC Number
PYCC 5194
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PYCC 5194
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
equipment in bakery
Country of origin
England
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PYCC Number
PYCC 5195
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PYCC 5195
Collection
Yeast
Taxon name
Lachancea thermotolerans
Status of the strain
NA
Substrate of isolation
orange concetrated for juice
Country of origin
UK
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PYCC Number
PYCC 5196
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PYCC 5196
Collection
Yeast
Taxon name
Zygosaccharomyces bailii
Status of the strain
NA
Substrate of isolation
Blackcurrant artificial flavor
Country of origin
UK
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PYCC Number
PYCC 5197
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PYCC 5197
Collection
Yeast
Taxon name
Wickerhamomyces anomalus
Status of the strain
NA
Substrate of isolation
liquid sugar from a tomato factory
Country of origin
UK
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PYCC Number
PYCC 5198
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PYCC 5198
Collection
Yeast
Taxon name
Saccharomyces cerevisiae
Status of the strain
NA
Substrate of isolation
equipment in bakery
Country of origin
England
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PYCC Number
PYCC 5199
See more about
PYCC 5199
Collection
Yeast
Taxon name
Wickerhamomyces anomalus
Status of the strain
NA
Substrate of isolation
equipment froma tomato factory
Country of origin
UK
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