PYCC 8837
PYCC 8837
General Information
Taxonomy
1 - Taxon name
Vishniacozyma victoriae
2 - Classification
Basidiomycota
3 - Strain (species name) changes
None
4 - Status of the strain
NA
5 - Basis for identification
Molecular (D1D2)
6 - Identified by
Bahareh Ghanbarzadeh, 2018
Other Collections
7 - Original strain number
4-1 L1
8 - Accession numbers in other collections
NA
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
grape berry
14 - Category of substrate
Food & beverages
15 - Locality
Lahrud
16 - Country of origin
Iran
17 - Latitude, longitude coordinates
38.53665, 47.85547
18 - Sample Collected by
Bahareh Ghanbarzadeh
19 - Isolated by and date of isolation
B. Ghanbarzadeh, Aug. 2017
20 - Isolation details
Berries washings incubated at 28-29ºC on YPD agar
21 - Deposited by
Bahareh Ghanbarzadeh, Jan. 2021
22 - History
Bahareh Ghanbarzadeh > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -80ºC
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
MYP