PYCC 8489
PYCC 8489
General Information
Taxonomy
1 - Taxon name
Saccharomyces cerevisiae
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Saccharomyces chevalieri
5 - Basis for identification
Molecular (whole genome sequence)
6 - Identified by
Ana Pontes
Other Collections
7 - Original strain number
NA
8 - Accession numbers in other collections
NRRL Y-12633; AJ 4062; ATCC 9804; CBS 400; CCRC 21812; CCY 21-11-3; DBVPG 6174; DSM 70478; IAM 4861; IFO 0210; IFO 1726; IGC 2542; JCM 2220; NCTC 2054; NCYC 91
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
No
13 - Substrate of isolation
Palm wine, from Elaeis guineensis
14 - Category of substrate
Food & beverages
15 - Locality
Unknown
16 - Country of origin
Ivory Coast
18 - Sample Collected by
Cletus Kurtzman
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
A. Pontes, Feb. 2020
22 - History
NRRL >J.P. Sampaio >PYCC
23 - Preservation
Glass beads. 20% Glycerol; -80ºC
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA