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StampaTaxon Name
Zygosaccharomyces bisporus Naganishi
Accession number
3112
Form of supply
agar slant
Synonymous
Saccharomyces bisporus (H. Naganishi) Lodder & Kreger-van Rij var. bisporus, Torulaspora bispora (Naganishi) Kocková-Kratochvílová
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
grape must
Isolation Locality
ITA – Italy – Sicily – Trapani – Pantelleria
Received from
Castelli – Univ. Perugia, Italy
Date of deposit
01/01/1952
LSU (D1/D2)
Zygosaccharomyces_bisporus_DBVPG3112_D1D2
ACGGCGAGTGAAGCGGCAAAAGCTCAAATTTGAAATCTGGTACCTTTGGTGCTCGAGTTG
TAATTTGTAGAAGGCGACTCTGGGGCTGGTCCTTGTCTATGTTCCTTGGAACAGGACGTC
ATGGAGGGTGAGAATCCCGTGTGGCGAGGATCCCAGTTCTTTGTAGAGTGCCTTCGAAGA
GTCGAGTTGTTTGGGAATGCAGCTCTAAGTGGGTGGTAAATTCCATCTAAAGCTAAATAT
TGGCGAGAGACCGATAGCGAACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGAAAAG
AGAGTGAAAAAGTACGTGAAATTGTTGAAAGGGAAGGGCATTTGATCAGACATGGTGTTT
TGTGCCCCTCGCTCCTCGTGGGTGGGGGAATCTCGCAGCTCACTGGGCCAGCATCAGTTT
TGGCGGCAGGATAAATCCCTGGGAATGTAGCTCTGGCATTTATGTTGGAGAACTTATAGC
TCAGGGGAATACTGCCAGCCGGGACTGAGGAATGCGACTTTTAGTCAAGGATGCTGGCAT
AATGGTTATATGCCGCCCGTC
ITS1&2
Zygosaccharomyces_bisporus_DBVPG3112_ITS
TTTTTCGGCTCTTTCTTTTGCTTTTGGGCCTGCGCTTAGTTGCGCGGTCTAGAGTAGAGG
GAGCTTCTACTGCTTCGGCTTACAATTTACACACAGTGGAGTTTCTACTATTTTTCTTCT
TTAGGAGGATGATGAAAATCTATCTACTCCCAGAGGTAAACACAAACAATATTTTTATTT
TTTATTTTACACACAGTCAAATGAATACAAAAAAAAAATTATAATATTCAAAACTTTCAA
CAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGAAATGCGATACGTAATGTG
AATTGCAGAATTCCGTGAATCATCGAATCTTTGAACGCACATTGCGCCCCTTGGTATTCC
AGGGGGCATGCCTGTTTGAGCGTCATTTCCTTCTCAAACACTTGTGTTTGGTAGTGAGTG
ATACTCTGTTAAAACTGGGTTAGCTTGAAATTGCAAGCCTTTTGGGGATGCGTCTAGAGA
AGAGTTTTAGGCGGAAACGTCTGGCTCCTCCTCTATTTTCCTTTAACCAAATGTCGTATT
AGGTTTTACCGACTCGGCAGACAGGTTGCTGGAGACTGAGGTGGGTGATAGAAATATCGA
ACTTTTCTGCGCGCCTTTGGCAAACAATACTCTCTAAGCTTGACCTCAAATCAGGTAGGA
TTACCCGCTGAACTTAAGCATATCAATAAGCGGAGGAAAAGAAACCAACCGGGATTGCCT
TAGTAACGGCGAGTGAAGCGGCAAAAGCTCAAATTTGAAATCTGGTACCTT
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Castelli. Riv.Vitic.Enol. (1954), VII: 81-86
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