Share
Facebook
Linkedin
Twitter
PrintTaxon Name
Naganishia diffluens (Zach) X.Z. Liu, F.Y. Bai, M. Groenew. & Boekhout
Accession number
4345
Form of supply
agar slant
Synonymous
Cryptococcus albidus (Saito) C.E. Skinner var. diffluens (Zach) Phaff & Fell, Cryptococcus diffluens (Zach) Lodder & Kreger-van Rij var. uruguaiensis Artagaveytia-Allende & Aciole de Queiroz,
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
sea water
Isolation Locality
ITA – Italy
Received from
F.U. Diriye – Italy – University of Perugia
Date of deposit
01/10/1994
ITS1&2
Naganishia_diffluens_DBVPG345_ITS
GACTTATCATATCCATAACACCTGTGCACTTGTCGGATGGCTTAGTGAAGACCGCAAGGT
TGGATCTATCCATCTACTTTACATAACAATTTAGTAACAAATGTAGTCTTATTATAACAT
AATAAAACTTTCAACAACGGATCTCTTGGCTCTCGCATCGATGAAGAACGCAGCGAAATG
CGATAAGTAATGTGAATTGCAGAATTCAGTGAATCATCGAATCTTTGAACGCACCTTGCG
CTCCCTGGTATTCCGGGGAGCATGCCTGTTTGAGTGTCATGAAAACCCTCAACCTTAGAT
TGGTTAACACCTTTCTTTGGCTTGGATTTGGACGTTTGCCGATGATAAGTCGGCTCGTCT
TAAAAGTAATAGCTGGATCTGTCTCGCGACATGGTTTGACTTGGCGTAATAAGTATTTCG
CTAAGGACATCTTCGGATGGCCGCGTTGCAAGACTAAAGACCGCTTTCTAATCCATTGAT
CTTCGGATTAATATTCTTGACATCTGGCCTCAAATCAGGTAGGACTACCCGCTGAACTTA
AGCATATCAATAAGCGGAGGAAAAGAAACTAACAAGGATTCCCCTAGTAACGGCGAGTGA
AGCGGGAAGAGCTCAAATTTGAAATCTAGTAGCCTTCGGCTGCTCGAGTTGTAATCTAGA
GAAGTGTTTTCCGTGCCGGCCCATGTACAAGTCCCTTGGAACAGGGCGTCATAGAGGGTG
AGAATCCCGTCCTTGACATGGACCCCCGGTGCTCTGTGATACACTTTCAACGAGTCGAGT
TGTTTGGGAATGCAGCTCAAAATGGGTGGTGAATTCCATCTAAAGCTAAATATTGGCGAG
AGACCGATAGCGAACAAGTACCGTGAGGGAAAGATGAAAAGCACTTTGGAAAGAGAGTTA
AACAGTACGTGAAATTGTTGAAAGGGAAACGATTGAAGTCAGTCATGCTCTTTGGTAT
Recommended growth temperature
25°C
Recommended growth medium
PDA (Potato Dextrose Agar)
Jpapers
DOI Number: 10.1016/0168-1605(93)90121-V
Title: Methods for the separation of yeast cells from the surfaces of processed, frozen foods
Authors: Diriye et al.
Journal: Int.J.Food Microbiol.
Year: 1993
Title: Methods for the separation of yeast cells from the surfaces of processed, frozen foods
Authors: Diriye et al.
Journal: Int.J.Food Microbiol.
Year: 1993
Request information
Insert your data to get information about this yeast