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StampaTaxon Name
Maudiozyma exigua (Kurtzman) Q.M. Wang, Yurkov & Boekhout
Accession number
3191
Form of supply
agar slant
Synonymous
Kazachstania exigua (Reess ex E.C. Hansen) Kurtzman, Saccharomyces exiguus Reess, Torulaspora exigua (Reess) Kocková-Kratochvílová, Candida holmii (A. Jörgensen) S.A. Meyer & Yarrow, Cryptococcus holmii (A. Jörgensen) C.E. Skinner et al., Torula alactosa F.C. Harrison, Torula holmii A. Jörgensen, Torulopsis alactosa (F.C. Harrison) Krasil
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
Limburger cheese
Isolation Locality
NLD – The Netherlands – Wageningen
Received from
Capriotti – Univ. Perugia, Italy
Date of deposit
01/01/1952
LSU (D1/D2)
Maudiozyma_exigua_DBVPG3191_D1D2
AAGCTCAAATTTGAAATCTGGTACCTTCGGTGCCCGAGTTGTAATTTGTAGAGGGCGACT
TTGGGGCGGCTCCTTGTCTATGTTCCTTGGAACAGGACGTCATAGAGGGTGAGAATCCCG
TGTGGCGAGGAGTGCGGTTCCGTGTAAAGCGCTCTCGAAGAGTCGAGTTGTTTGGGAATG
CAGCTCTAAGTGGGTGGTAAATTCCATCTAAAGCTAAATATTGGCGAGAGACCGATAGCG
AACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGAAAAGAGAGTGAAAAAGTACGTGA
AATTGTTGAAAGGGAAGGGCATTTGATCAGACATGGTGTTTTGTGCCCCTCGCTCCTTGT
GGGTGGGGGAATCTCGCAGCTCACTGGGCCAGCATCAGTTTTGGCGGTCGGATAAAACTA
GAGGAACGTAGCTTGCTTCGGGAAGTATTATAGCCTCTGGTAATACGGCCAGCCGGGACT
GAGGAACGCGATTCGTCAAGGATGCTGGCATAATGGTTATATGCCGCCCG
ITS1&2
Maudiozyma_exigua_DBVPG3191_ITS
TTGAGCCTGCGCTTAAGTGCGCGGTGAGGTTGTTCTTTTTCGTTACGCCGATATTCTTTA
CACACACTGGAGTTTTATTTCTACAGTATCGGAGGTAGCAATGCTTCCAACACAAAACAC
AAACAATTATTTTTATTTTATTATCTAGTCATTCAAAATCTGCTTTACAGCAGTAACCAA
AATATTCAAAACTTTCAACAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGA
AATGCGATACGTAATGTGAATTGCAGAATTCCGTGAATCATCGAATCTTTGAACGCACAT
TGCGCCCCTTGGTATTCCAGGGGGCATGCCTGTTTGAGCGTCATTTCCTTCTCAAATACT
TGTATTTGGTTGTGAGTGACACTCAGTCTTGCATTGAGTTAACTTGAAATTGTTGGCCGT
AGCGGTTGTTGCAGCTTGTCGTTTTTGTGCAATGGTATGTTTTCTTTACTATTAAACAGG
ATGCGTGAGCATGTCGTATTAGGTTTTACCAACTCCGGCAGACTCTGTATCTTGGAAGAG
CGTACTGGCATTGAGAAGATTGAACTGTCGACCGTGGCAAACAGTACTCTTTAAGTTTGA
CCTCAAATCAGGTAGGAATACCCGCTGAACTTAAGCATATCAATAAGCGGAGGAAAAGAA
ACCAACCGGGATTGCCTTAGTAACGGCGAGTGAAGCGGCAAAAGCTCA
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Capriotti. Il Latte (1957), XXXI: 235-244
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