Condividi
Facebook
Linkedin
Twitter
StampaTaxon Name
Candida zeylanoides (Castellani) Langeron & Guerra
Accession number
4343
Form of supply
agar slant
Synonymous
Azymocandida zeylanoides (Castellani) E.K. Novák & Zsolt, Monilia zeylanoides Castellani var. zeylanoides, Mycotorula zeylanoides (Castellani) Ciferri & Redaelli, Parendomyces zeylanoides (Castellani) C.W. Dodge, Blastodendrion canis von Szilvinyi, Blast
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
sea water
Isolation Locality
ITA – Italy
Received from
F.U. Diriye – Italy – University of Perugia
Date of deposit
01/10/1994
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
Jpapers
DOI Number: 10.1016/0168-1605(93)90121-V
Title: Methods for the separation of yeast cells from the surfaces of processed, frozen foods
Authors: Diriye et al.
Journal: Int.J.Food Microbiol.
Year: 1993
Title: Methods for the separation of yeast cells from the surfaces of processed, frozen foods
Authors: Diriye et al.
Journal: Int.J.Food Microbiol.
Year: 1993
Richiedi informazioni
Inserisci i tuoi dati per ricevere informazioni su questo lievito