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PrintTaxon Name
Naganishia globosa S. Goto
Accession number
6239
Form of supply
agar slant
Synonymous
Cryptococcus saitoi Fonseca, Scorzetti & Fell
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 32041; CBS 5106; MUCL 30601; NRRL Y-1517; VKM Y-751; JCM 11694
Risk Group
1
GMO
No
Status of the strain
Isotype of Naganishia gobosus Goto
Isolation source
blue cheese
Isolation Locality
JPN – Japan
Received from
Rodrigues de Miranda – CBS, Delft, The Netherlands
Date of deposit
11/03/1983
LSU (D1/D2)
GenBank AF181539
18S rRNA
GenBank AF444371
ITS1&2
GenBank AF444371
Recommended growth temperature
25°C
Recommended growth medium
PDA (Potato Dextrose Agar)
References
Vaughan-Martini. Intraspecific discontinuity within the yeast speciesCryptococcus albidus as revealed bynDNA/nDNAreassociation. Exptl.Mycol. (1991), 15: 140-145 DOI: 10.1016/0147-5975(91)90014-5
Scorzetti et al.. Systematics of basidiomycetous yeasts: A comparison of large subunit D1/D2 and internal transcribed spacer rDNA regions. FEMS Yeast Res. (2002), 2: 495-517 DOI: 10.1016/S1567-1356(02)00128-9
Goto. On a new yeast genus Naganishia. J.Ferment.Technol. (1963), 41: 459-461
Vancanneyt et al.. Whole-cell Protein Patterns, DNA Base Compositions and Coenzyme Q Types in the Yeast Genus Cryptococcus Kützing and Related Taxa. Syst.Appl.Microbiol. (1994), 17: 65-75 DOI: 10.1016/S0723-2020(11)80033-0
Scorzetti et al.. Systematics of basidiomycetous yeasts: A comparison of large subunit D1/D2 and internal transcribed spacer rDNA regions. FEMS Yeast Res. (2002), 2: 495-517 DOI: 10.1016/S1567-1356(02)00128-9
Goto. On a new yeast genus Naganishia. J.Ferment.Technol. (1963), 41: 459-461
Vancanneyt et al.. Whole-cell Protein Patterns, DNA Base Compositions and Coenzyme Q Types in the Yeast Genus Cryptococcus Kützing and Related Taxa. Syst.Appl.Microbiol. (1994), 17: 65-75 DOI: 10.1016/S0723-2020(11)80033-0
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