Condividi
Facebook
Linkedin
Twitter
StampaTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen var. cerevisiae
Accession number
6174
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\\\\
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 9804; CBS 400; CCRC 21812; DSM 70478; IFO 0210; IGC 2542; JCM 2220; NCYC 91; NRRL Y-12633
Risk Group
1
GMO
No
Status of the strain
Isotype of Saccharomyces chevlaier Guilliermond
Isolation source
palm wine
Isolation Locality
CIV – Ivory Coast
Received from
Rodrigues de Miranda – CBS, Delft, The Netherlands
Date of deposit
22/05/1978
ITS1&2
GenBank Z95939
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Guilliermond. Ann.Sci.Nat. Sér.9 Bot. (1914), 19: 1-32
Pedersen. Carlsberg Res.Commun. (1986), 51: 163-183
Naumov et al.. Taxogenetics of the Saccharomyces Sensu Stricto from Western and South Africa. Cryptogamie Mycol. (1993), 14: 263-270
Rosini et al.. Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry. Europ.J.Appl.Microbiol.Biotechnol. (1982), 15: 188-193 DOI: 10.1007/BF00511247
Buzzini, Martini. Differential growth inhibition as a tool to increase the discriminating power of killer toxin sensitivity in fingerprinting of yeasts. FEMS Microbiol.Lett. (2000), 193: 31-36 DOI: 10.1016/S0378-1097(00)00450-X
Vaughan-Martini, Kurtzman. Deoxyribonucleic Acid Relatedness among Species of the Genus Saccharomyces Sensu Stricto. Int.J.Syst.Bacteriol. (1985), 35: 508-511 DOI: 10.1099/00207713-35-4-508
Montrocher et al.. Phylogenetic analysis of the Saccharomyces cerevisiae group based on polymorphisms of rDNA spacer sequences. Int.J.Syst.Bacteriol. (1998), 48: 295-303 DOI: 10.1099/00207713-48-1-295
Buzzini et al.. Assessment of discriminatory power of three different fingerprinting methods based on killer toxin sensitivity for the differentiation of Saccharomyces cerevisiae strains. J.Appl.Microbiol. (2004), 96: 1194-1201 DOI: 10.1111/j.1365-2672.2004.02247.x
Gouliamova, Hennebert. Mycotaxon (1998), 56: 337-353
Rodrigues de Sousa et al.. The Significance of Active Fructose Transport and Maximum Temperature for Growth in the Taxonomy of Saccharomyces sensu stricto. Syst.Appl.Microbiol. (1995), 18: 44-51 DOI: 10.1016/S0723-2020(11)80447-9
Pedersen. Carlsberg Res.Commun. (1986), 51: 163-183
Naumov et al.. Taxogenetics of the Saccharomyces Sensu Stricto from Western and South Africa. Cryptogamie Mycol. (1993), 14: 263-270
Rosini et al.. Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry. Europ.J.Appl.Microbiol.Biotechnol. (1982), 15: 188-193 DOI: 10.1007/BF00511247
Buzzini, Martini. Differential growth inhibition as a tool to increase the discriminating power of killer toxin sensitivity in fingerprinting of yeasts. FEMS Microbiol.Lett. (2000), 193: 31-36 DOI: 10.1016/S0378-1097(00)00450-X
Vaughan-Martini, Kurtzman. Deoxyribonucleic Acid Relatedness among Species of the Genus Saccharomyces Sensu Stricto. Int.J.Syst.Bacteriol. (1985), 35: 508-511 DOI: 10.1099/00207713-35-4-508
Montrocher et al.. Phylogenetic analysis of the Saccharomyces cerevisiae group based on polymorphisms of rDNA spacer sequences. Int.J.Syst.Bacteriol. (1998), 48: 295-303 DOI: 10.1099/00207713-48-1-295
Buzzini et al.. Assessment of discriminatory power of three different fingerprinting methods based on killer toxin sensitivity for the differentiation of Saccharomyces cerevisiae strains. J.Appl.Microbiol. (2004), 96: 1194-1201 DOI: 10.1111/j.1365-2672.2004.02247.x
Gouliamova, Hennebert. Mycotaxon (1998), 56: 337-353
Rodrigues de Sousa et al.. The Significance of Active Fructose Transport and Maximum Temperature for Growth in the Taxonomy of Saccharomyces sensu stricto. Syst.Appl.Microbiol. (1995), 18: 44-51 DOI: 10.1016/S0723-2020(11)80447-9
Richiedi informazioni
Inserisci i tuoi dati per ricevere informazioni su questo lievito