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PrintTaxon Name
Starmerella bombicola Rosa & Lachance
Accession number
3932
Form of supply
agar slant
Synonymous
Candida bombicola (J.F.T. Spencer et al.) S.A. Meyer & Yarrow, Torulopsis bombicola J.F.T. Spencer et al.
Restrictions on use
For commercial development a special agreement is requested
Nagoya protocol compliance conditions
No information available
Risk Group
1
GMO
No
Isolation source
grape must treated with pesticides
Received from
Cantarelli, Tafuri & Martini – Univ. Perugia, Italy
Date of deposit
01/01/1960
LSU (D1/D2)
GenBank EF452204
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Ciani, Ferraro. Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl.Environ.Microbiol. (1996), 62: 128-132 DOI: 10.1128/aem.62.1.128-132.1996
Csoma, Sipiczki. Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. (2008), 8: 328-336 DOI: 10.1111/j.1567-1364.2007.00339.x
Cantarelli et al.. Chemical and microbiological surveys on the effects of dithiocarbamate fungicides on wine-making. J.Sci.Food Agr. (1964), 15: 186-196 DOI: 10.1002/jsfa.2740150309
Csoma, Sipiczki. Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. (2008), 8: 328-336 DOI: 10.1111/j.1567-1364.2007.00339.x
Cantarelli et al.. Chemical and microbiological surveys on the effects of dithiocarbamate fungicides on wine-making. J.Sci.Food Agr. (1964), 15: 186-196 DOI: 10.1002/jsfa.2740150309
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