PYCC 9124
PYCC 9124
General Information
Taxonomy
1 - Taxon name
Lachancea fermentati
2 - Classification
Ascomycota
3 - Strain (species name) changes
Zygosaccharomyces fermentati; Saccharomyces montanus; Torulaspora montana
4 - Status of the strain
Type strain of Zygosaccharomyces fermentati; Type strain of Saccharomyces montanus
5 - Basis for identification
NA
6 - Identified by
NA
Other Collections
7 - Original strain number
ISA 1888
8 - Accession numbers in other collections
CECT 11056; ATCC 58446; CBS 707; CCRC 21760; DBVPG 6297; IFO 0479; MUCL 31281; NRRL Y-1559; VTT C-94196
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
unknow
13 - Substrate of isolation
sediment of peppermint
14 - Category of substrate
Food & beverages
15 - Locality
Unknown
16 - Country of origin
Unknown
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
H. Naganishi
20 - Isolation details
NA
21 - Deposited by
ISA, Feb. 2022
22 - History
H. Naganishi > NRRL > CECT > ISA > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
YMA