PYCC 9234
1 - Taxon name
Zygosaccharomyces bailii
2 - Classification
Ascomycota
3 - Strain (species name) changes
Saccharomyces acidifaciens, Zygosaccharomyces acidifaciens
4 - Status of the strain
Saccharomyces acidifaciens, Zygosaccharomyces acidifaciens
5 - Basis for identification
NA
6 - Identified by
NA
7 - Original strain number
NA
8 - Accession numbers in other collections
NCYC 573; ATCC 8766; CBS 749; DBVPG 6380; IFO 0722; IFO 1126; IFO 1137; NRRL Y-1011
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
From sour red wine
14 - Category of substrate
Food & beverages
15 - Locality
Unknown
16 - Country of origin
USA
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
NA
20 - Isolation details
NA
21 - Deposited by
NCYC, Apr. 2022
22 - History
Dr. M. Ingram > NCYC > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
85€
25 - Remarks
NA
26 - Medium for growth
-
Title
-