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StampaTaxon Name
Debaryomyces hansenii (Zopf) Lodder & Kreger-van Rij
Accession number
2184
Form of supply
agar slant
Synonymous
Debaryomyces tyrocola Konokotina var. hansenii (Zopf) Dekker, Debaryozyma hansenii (Zopf) Van der Walt & E. Johannsen, Pichia hansenii (Zopf) I. Campbell, Saccharomyces hansenii Zopf, Torulaspora hansenii (Zopf) Van der Walt & E. Johannsen, Atelosaccharom
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
vino passito Sagrantino DOC
Isolation Locality
ITA – Italy – Umbria – production zone of Sagrantino wine – Perugia – Montefalco
Received from
Ciani & Rosini – Univ. Perugia, Italy
LSU (D1/D2)
Debaryomyces_hansenii_DBVPG2184_D1D2
AAAGCTCAAATTTGAAATCTGGCACCTTCGGTGTCCGAGTTGTAATTTGAAGAAGGTAACTTTGGAGTTGGCTCTTGTCTATGTTCCTTGGAACAGGACGTCACAGAGGGTGAGAATCCCGTGCGATGAGATGCCCAATTCTATGTAAAGTGCTTTCGAAGAGTCGAGTTGTTTGGGAATGCAGCTCTAAGTGGGTGGTAAATTCCATCTAAAGCTAAATATTGGCGAGAGACCGATAGCGAACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGAAAAGAGAGTGAAAAAGTACGTGAAATTGTTGAAAGGGAAGGGCTTGAGATCAGACTTGGTATTTTGCGATCCTTTCCTTCTTGGTTGGGTTCCTCGCAGCTTACTGGGCCAGCATCGGTTTGGATGGTAGGATAATGACTAAGGAATGTGGCTCTACTTCGGTGGAGTGTTATAGCCTTGGTTGATACTGCCTGTCTAGACCGAGGACTGCGTCTTTTGACTAGGATGTTGGCATAATGATCTTAAGCCACCCGTCTT
ITS1&2
Debaryomyces_hansenii_DBVPG2184_ITS
TACACACAGTGTTTTTTGTTATTACAAGAACTTTTGCTTTGGTCTGGACTAGAAATAGTT
TGGGCCAGAGGTTTACTGAACTAAACTTCAATATTTATATTGAATTGTTATTTATTTAAT
TGTCAATTTGTTGATTAAATTCAAAAAATCTTCAAAACTTTCAACAACGGATCTCTTGGT
TCTCGCATCGATGAAGAACGCAGCGAAATGCGATAAGTAATATGAATTGCAGATTTTCGT
GAATCATCGAATCTTTGAACGCACATTGCGCCCTCTGGTATTCCAGAGGGCATGCCTGTT
TGAGCGTCATTTCTCTCTCAAACCTTCGGGTTTGGTATTGAGTGATACTCTTAGTTGAAC
TAGGCGTTTGCTTGAAATGTATTGGCATGAGTGGTACTGGATAGTGCTATATGACTTTCA
ATGTATTAGGTTTATCCAACTCGTTGAATAGTTTAATGGTATATTTCTCGGTATTCTAGG
CTCGGCCTTACAATATAACAAACAAGTTTGACCTCAAATCAGGTAGGATTACCCGCTGAA
CTTAAGCATATCAATAAGCGGAGGAAAAGAAACCAACAGGGATTGCCTTAGTAACGGCGA
GTGAAGCGGCAAAAGCTCAAATTTGAAATCTGGCACCTTCGGTGTCCGAGTTGTAATTTG
AAGAAGGTAACTTTGGAGTTGGCTCTTGTCTATGTTCCTTGGAACAG
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Ciani, Rosini. Selection of strains of Saccharomyces cerevisiae of Sagrantino D.O.C. for their wine-making properties Preliminary results. Ital.J.Food Sci. (1990), 3: 165-172
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