Condividi
Facebook
Linkedin
Twitter
StampaTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen
Accession number
5774
Form of supply
agar slant
Synonymous
Candida robusta Diddens & Lodder, Cryptococcus fermentans (Mrak & McClung) C.E. Skinner et al., Hormiscium cerevisiae Bail, Mycotorula robusta (Diddens & Lodder) Krasil\’nikov, Saccharomyces aceti Santa María, Saccharomyces acidosaccharophillii Kawano et
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
wine steel barrels
Isolation Locality
ITA – Italy – Umbria – production zone of Sagrantino wine – Perugia – Montefalco
Received from
Eva Branda – Italy – University of Perugia
Date of deposit
09/01/2012
Collected by
Eva Branda – Italy – University of Perugia
Pietro Buzzini – Italy – University of Perugia
Benedetta Turchetti – Italy – University of Perugia
Pietro Buzzini – Italy – University of Perugia
Benedetta Turchetti – Italy – University of Perugia
Year of collection
2010
LSU (D1/D2)
Saccharomyces_cerevisia_DBVPG5774_D1D2 AAGCTCAAATTTGAAATCTGGTACCTTCGGTGCCCGAGTTGTAATTTGGAGAGGGCAACT
TTGGGGCCGTTCCTTGTCTATGTTCCTTGGAACAGGACGTCATAGAGGGTGAGAATCCCG
TGTGGCGAGGAGTGCGGTTCTTTGTAAAGTGCCTTCGAAGAGTCGAGTTGTTTGGGAATG
CAGCTCTAAGTGGGTGGTAAATTCCATCTAAAGCTAAATATTGGCGAGAGACCGATAGCG
AACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGAAAAGAGAGTGAAAAAGTACGTGA
AATTGTTGAAAGGGAAGGGCATTTGATCAGACATGGTGTTTTGTGCCCTCTGCTCCTTGT
GGGTAGGGGAATCTCGCATTTCACTGGGCCAGCATCAGTTTTGGTGGCAGGATAAATCCA
TAGGAATGTAGCTTGCCTCGGTAAGTATTATAGCCTGTGGGAATACTGCCAGCTGGGACT
GAGGACTGCGACGTAAGTCAAGGATGCTGGCATAATGGTTATATGCCGCCCGTCTTGAAA
CACGGACC
Recommended growth temperature
30°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
Jpapers
Nessun jpaper collegato.
Richiedi informazioni
Inserisci i tuoi dati per ricevere informazioni su questo lievito