Taxon Name
Rhodotorula mucilaginosa (A. Jörgensen) F.C. Harrison var. mucilaginosa
Accession number
3045
Form of supply
Agar
Synonymous
Sporobolomyces albo-rubescens Derx, Torula mucilaginosa A. Jörgensen, Torulopsis mucilaginosa (A. Jörgensen) Ciferri & Redaelli var. mucilaginosa, Blastodendrion carbonei Ciferri & Redaelli, Blastodendrion simplex Ciferri & Redaelli, Cryptococcus corall
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
selected starter for cheese production
Isolation Locality
ITA – Italy
Received from
Castelli – Univ. Perugia, Italy
Date of deposit
01/01/1949
LSU (D1/D2)
Rhodotorula_mucilaginosa_DBVPG3045_D1D2
TAGCGGCGAGCGAAGCGGGAAGAGCTCAAATTTATAATCTGGCACCTTCGGTGTCCGAGT
TGTAATCTCTAGAAATGTTTTCCGCGTTGGACCGCACACAAGTCTGTTGGAATACAGCGG
CATAGTGGTGAGACCCCCGTATATGGTGCGGACGCCCAGCGCTTTGTGATACATTTTCGA
AGAGTCGAGTTGTTTGGGAATGCAGCTCAAATTGGGTGGTAAATTCCATCTAAAGCTAAA
TATTGGCGAGAGACCGATAGCGAACAAGTACCGTGAGGGAAAGATGAAAAGCACTTTGGA
AAGAGAGTTAACAGTACGTGAAATTGTTGGAAGGGAAACGCTTGAAGTCAGACTTGCTTG
CCGAGCAATCGGTTTGCAGGCCAGCATCAGTTTTCCGGGATGGATAATGGTAGAGAGAAG
GTAGCAGTTTCGGCTGTGTTATAGCTCTCTGCTGGATACATCTTGGGGGACTGAGGAACG
CAGTGTGCCTTTGGCGGGGGTTTCGACCTCTTCACACTTAGGATGCTGGTGGAATGGCTT
TAAACGACCCGC
ITS1&2
Rhodotorula_mucilaginosa_DBVPG3045_ITS
TCCGAACTCTCACTTTCTAACCCTGTGCACTTGTTTGGGATAGTAACTCTCGCAAGAGAG
CGAACTCCTATTCACTTATAAACACAAAGTCTATGAATGTATTAAATTTTATAACAAAAT
AAAACTTTCAACAACGGATCTCTTGGCTCTCGCATCGATGAAGAACGCAGCGAAATGCGA
TAAGTAATGTGAATTGCAGAATTCAGTGAATCATCGAATCTTTGAACGCACCTTGCGCTC
CATGGTATTCCGTGGAGCATGCCTGTTTGAGTGTCATGAATACTTCAACCCTCCTCTTTC
TTAATGATTGAAGAGGTGTTTGGTTTCTGAGCGCTGCTGGCCTTTACGGTCTAGCTCGTT
CGTAATGCATTAGCATCCGCAATCGAACTTCGGATTGACTTGGCGTAATAGACTATTCGC
TGAGGAATTCTAGTCTTCGGATTAGAGCCGGGTTGGGTTAAAGGAAGCTTCTAATCAGAA
TGTCTACATTTTAAGATTAGATCTCAAATCAGGTAGGACTACCCGCTGAACTTAAGCATA
TCAATAAGCG
Recommended growth temperature
25°C
Recommended growth medium
PDA (Potato Dextrose Agar)
Richiedi informazioni
Inserisci i tuoi dati per ricevere informazioni su questo lievito