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StampaTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen
Accession number
10209
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\’nikov, Saccharomyces aceti Santa María, Saccharomyces acidosaccharophillii Kawano et
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
kefir grains, Bionova snc
Isolation Locality
ITA – Italy – Emilia Romagna – Piacenza – Piacenza
Received from
Turchetti & Buzzini – Univ. Perugia, Italy
Date of deposit
24/11/2014
Collected by
Garofalo – Univ. Marche, Italy
Year of collection
2013
LSU (D1/D2)
Saccharomyces_cerevisiae_DBVPG10209_D1D2
AAGCTCAAATTTGAAATCTGGTACCTTCGGTGCCCGAGTTGTAATTTGGAGAGGGCAACT
TTGGGGCCGTTCCTTGTCTATGTTCCTTGGAACAGGACGTCATAGAGGGTGAGAATCCCG
TGTGGCGAGGAGTGCGGTTCTTTGTAAAGTGCCTTCGAAGAGTCGAGTTGTTTGGGAATG
CAGCTCTAAGTGGGTGGTAAATTCCATCTAAAGCTAAATATTGGCGAGAGACCGATAGCG
AACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGAAAAGAGAGTGAAAAAGTACGTGA
AATTGTTGAAAGGGAAGGGCATTTGATCAGACATGGTGTTTTGTGCCCTCTGCTCCTTGT
GGGTAGGGGAATCTCGCATTTCACTGGGCCAGCATCAGTTTTGGTGGCGGGATAAATCCA
TAGGAATGTAGCTTGCCTCGGTAAGTATTATAGCCTGTGGGAATACTGCCAGCTGGGACT
GAGGACTGCGACGTAAGTCAAGGATGCTGGCATAATGGTTATATGCCGCCCGTCTT
ITS1&2
Saccharomyces_cerevisiae_DBVPG10209_ITS
GATTTCTGTGCTTTTGTTATAGGACAATTAAAACCGTTTCAATACAACACACTGTGGAGT
TTTCATATCTTTGCAACTTTTTCTTTGGGCATTCGAGCAATCGGGGCCCAgAGGTAACAA
ACACAAACAATTTTATCTATTCATTAAATTTTTGTCAAAAACAAgAATTTTCGTAACTGG
AAATTTTAAAATTATTAAAAACTTTCAACAACGGATCTCTTGGTTCTCgCATCGATGAAg
AACGCAGCGAAATGCGATACGTAATGTGAATTGCAGAATTCCGTGAATCATCGAATCTTT
GAACGCACATTGCGCCCCTTGGTAtTCCAGGGGGCATGCCTGTTTGAGCGTCaTTTCCTTCTc
AAACATTCTGTTTGGTAGTGAGTGATACTCTTTGGAGtTAACTTGAAATTGCTGGCCTTTT
TCATTGGATGTTTTCTTTTCCAAGAGAGGtTTCTCTGCGTGCTTGAGGTAtAATGCAAGtACG
GTCGTTTAGGTTTACCAACTGCGGCTAATCTTTTTATACTGAGCGT
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Garofalo et al.. Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol. (2015), 49: 123-133 DOI: 10.1016/j.fm.2015.01.01
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