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StampaTaxon Name
Yarrowia lipolytica (Wickerham et al.) Van der Walt & von Arx
Accession number
3219
Form of supply
agar slant
Synonymous
Candida lipolytica (F.C. Harrison) Diddens & Lodder var. lipolytica, Endomycopsis lipolytica Wickerham et al., Saccharomycopsis lipolytica (Wickerham et al.) Yarrow, Azymoprocandida lipolytica (F.C. Harrison) E.K. Novák & Zsolt, Candida deformans (Zach)
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
Received from
Capriotti – Univ. Perugia, Italy
Date of deposit
01/01/1952
LSU (D1/D2)
Yarrowia_lipolytica_DBVPG3219_D1D2
AAAGCTAACCCAAGTTGCTTGGAATAGTACGTCATAGAGGGTGACAACCCCGTCTGGCTA
ACCGTTCTCCATGTATTGCCTTATCAAAGAGTCGAGTTGTTTGGGAATGCAGCTCAAAGT
GGGTGGTAAACTCCATCTAAAGCTAAATACTGGTGAGAGACCGATAGCGAACAAGTACTG
TGAAGGAAAGGTGAAAAGAACTTTGAAAAGAGAGTGAAATAGTATGTGAAATTGTTGATA
GGGAAGGAAATGAGTGGAGAGTGGCCGAGGTTTCAGCCGCCCCTCGTGGGCGGTGTACTG
CCGACGCCGAGTCATCGATAGCGAGACGAGGGTTACAAATGGGAGCGCCTTCGGGCGTTC
TCCCCTAACCCTCCACACTGCCACCGACGACATAATCCACCCATTTCACCCGTC
ITS1&2
Yarrowia_lipolytica_DBVPG3219_ITS
TTTCTATTCTATTACAGCGTCATTTTATCTCAATTATAACTATCAACAACGGATCTCTTG
GCTCTCACATCGATGAAGAACGCAGCGAACCGCGATATTTTTTGTGACTTGCAGATGTGA
ATCATCAATCTTTGAACGCACATTGCGCGGTATGGCATTCCGTACCGCACGGATGGAGGA
GCGTGTTCCCTCTGGGATCGCATTGCTTTCTTGAAATGGATTTTTTTAAACTCTCAATTA
TTACGTCATTTCACCTCCTTCATCCGAGATTACCCGCTGAACTTAAGCATATCAATAAGC
GGAGGAAAAGAAACCAACAGGGATTGCCTCAGTAACGGCGAGTGAAGCGGCAAAAGCTCA
AATTTGAAACCCTCGGGATTGTAATTTGAAGATTTGGCATTGGAGAAAGCTAACCCAAGT
TGCTTGGAATAGTACGTCATAGAGGGTGACAACCCCGTCTGGCTAACCGTTCTCCATGTA
TTGCCTTATCAAAGAGTCGAGTTGTTTGGGAATGCAGCTCAAAGTGGGTGGTAAACTCCA
TCTAAAGCTAAATACTGGTGAGAGACCGATAGCGAACAAGTACTGTGAAGGAAAGGTGAA
AAGAACTTTGAAAAGAGAGTGAAATAGTATGTGAAATTGTTGATAGGGAAGGAAATGAGT
GGAGAGTGGCCGAGGTTTCAGCCGCCCCTCGTGGGCGGTGTACTGCCGACGCCAAGTCAT
CGATAGCGAGACGAGGGTTACAAATGGGAGCGCCTTCGGGCGTTCTCCCCTAACCCTCCA
CACTGCCACCGACGACATAATCCACCCATTTCACCCGTCTTGA
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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