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PrintTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen
Accession number
1015
Form of supply
agar slant
Synonymous
Candida robusta Diddens & Lodder, Cryptococcus fermentans (Mrak & McClung) C.E. Skinner et al., Hormiscium cerevisiae Bail, Mycotorula robusta (Diddens & Lodder) Krasil\\\\
Restrictions on use
For commercial development a special agreement is requested
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Risk Group
1
GMO
No
Isolation source
grape must
Isolation Locality
ITA – Italy – Umbria
Received from
Gino de Rossi – Italy – University of Perugia
Date of deposit
01/01/1933
ITS1&2
Saccharomyces_cerevisiae_DBVPG1015_ITS
GTTTTGGCAAGAGCATGAGAGCTTTTACTGGGCAAGAAGACAAGAGATGGAGAGTCCAGC
CGGGCCTGCGCTTAAGTGCGCGGTCTTGCTAGGCTTGTAAGTTTCTTTCTTGCTATTCCA
AACGGTGAGAGATTTCTGTGCTTTTGTTATAGGACAATTAAAACCGTTTCAATACAACAC
ACTGTGGAGTTTTCATATCTTTGCAACTTTTTCTTTGGGCATTCGAGCAATCGGGGCCCA
GAGGTAACAAACACAAACAATTTTATCTATTCATTAAATTTTTGTCAAAAACAAGAATTT
TCGTAACTGGAAATTTTAAAATATTAAAAACTTTCAACAACGGATCTCTTGGTTCTCGCA
TCGATGAAGAACGCAGCGAAATGCGATACGTAATGTGAATTGCAGAATTCCGTGAATCAT
CGAATCTTTGAACGCACATTGCGCCCCTTGGTATTCCAGGGGGCATGCCTGTTTGAGCGT
CATTTCCTTCTCAAACATTCTGTTTGGTAGTGAGTGATACTCTTTGGAGTTAACTTGAAA
TTGCTGGCCTTTTCATTGGATGTTTTTTTTCCAAAGAGAGGTTTCTCTGCGTGCTTGAGG
TATAATGCAAGTACGGTCGTTTTAGGTTTTACCAACTGCGGCTAATCTTTTTTATACTGA
GCGTATTGGAACGTTATCGATAAGAAGAGAGCGTCTAGGCGAACAATGTTCTTAAAGTTT
GACCTCAAATCAGGTAGGAGTACCCGCTGAACTTAAGCATATCAATAAGCGGAGGAAAAG
AAACCAACCGGGATTGCCTTAGTAACGGCGAGTGAAGCGGCAAAAGCTCAAATTTGAAAT
CTGGTACCTTCGGTGCCCGAGTTGTAATTTGGAGAGGGCAACTTTGGGGCCGTTCCTTGT
CTATGTTCCTTGGAACAGGACGTCATAGAGGGTGAGAATCCCGTGTGGCGAGGAGTGCGG
TTCTTTGTAAAGTGCCTTCGAAGAGTCGAGTTGTTTGGGAATGCAGCTCTAAGTGGGTGG
TAA
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
Jpapers
DOI Number: 10.1007/BF01876052
Title: Oxygen consumption as a measure yeast starter culture vitality for the wine industry
Authors: Rosini et al.
Journal: Biotechnol.Tech.
Year: 1989
Title: Oxygen consumption as a measure yeast starter culture vitality for the wine industry
Authors: Rosini et al.
Journal: Biotechnol.Tech.
Year: 1989
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