Share
Facebook
Linkedin
Twitter
PrintTaxon Name
Meyerozyma guilliermondii (Wick.) Kurtzman & M. Suzuki
Accession number
3750
Form of supply
agar slant
Synonymous
Pichia guilliermondii Wickerham, Mycotorula guilliermondii (Castellani) Langeron & Guerra, Yamadazyma guilliermondii (Wickerham) Billon-Grand, Blastodendrion artzii M. Ota, Blastodendrion guilliermondii (Castellani) Guerra, Blastodendrion krausii M. Ota,
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
mozzarella cheese
Isolation Locality
ITA – Italy – Umbria – Perugia – Perugia
Received from
Rossi & Leal – Univ. Perugia, Italy
Date of deposit
01/01/1957
ITS1&2
Pichia_guilliermondii_DBVPG3750_ITS GCTTAACTGCGCGGCGAAAAACCTTACACACAGTGTCTTTTTGATACAGAACTCTTGCTTTGGTTTGGCCTAGAGATAGGTTGGGCCAGAGGTTTAACAAAACACAATTTAATTATTTTTACAGTTAGTCAAATTTTGAATTAATCTTCAAAACTTTCAACAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGAAATGCGATAAGTAATATGAATTGCAGATTTTCGTGAATCATCGAATCTTTGAACGCACATTGCGCCCTCTGGTATTCCAGAGGGCATGCCTGTTTGAGCGTCATTTCTCTCTCAAACCCCCGGGTTTGGTATTGAGTGATACTCTTAGTCGGACTAGGCGTTTGCTTGAAAAGTATTGGCATGGGTAGTACTAGATAGTGCTGTCGACCTCTCAATGTATTAGGTTTATCCAACTCGTTGAATGGTGTGGCGGGATATTTCTGGTATTGTTGGCCCGGCCTTACAACAACCAAACAAGTTTGACCTCAAATCAGGTAGGAATACCCGCTGAACTTAAGCATATCAATAAGCGGAGGA
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Leal, Rossi. Il Latte (1957), 31: 387-392
Request information
Insert your data to get information about this yeast