Lievito - DBVPG

Taxon Name

Naumovozyma castellii (Capr.) Kurtzman

Accession number

6352

Form of supply

agar slant

Synonymous

Saccharomyces castellii Capriotti, Naumovia castellii (Capriotti) Kurtzman

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

CBS 3007; IFO 10865

Risk Group

1

GMO

No

Isolation source

fermenting cucumber

Isolation Locality

USA – United States of America

Received from

Date of deposit

10/10/1987

LSU (D1/D2)

GenBank AY007892

Recommended growth temperature

25°C

Recommended growth medium

YPDA (Yeast Extract Peptone Glucose Agar)

Jpapers

Title: Classification of Yeasts from the Fermentation of Commercially Brined Cucumbers
Authors: Etchells, Bell
Journal: Farlowia
Year: 1950

Title: Film yeasts on commercial cucumber brines
Authors: Etchells, Bell
Journal: Food Technol.
Year: 1950

Title: Pheromone activity of collection strains of Saccharomyces sensu lato yeasts
Authors: Naumov, Piskur
Journal: Microbiology
Year: 1999

DOI Number: 10.1016/S0723-2020(00)80077-6
Title: Utilisation of differential killer toxin sensitivity patterns for fingerprinting and clustering yeast strains belonging to different genera
Authors: Buzzini, Martini
Journal: Syst.Appl.Microbiol.
Year: 2000

DOI Number: 10.1016/S0723-2020(11)80456-X
Title: Karyotypic Relationships among Species of Saccharomyces sensu lato: S. castellii, S. dairensis, S. unisporus and S. servazzii
Authors: Naumov et al.
Journal: Syst.Appl.Microbiol.
Year: 1995

DOI Number: 10.1016/S1567-1356(02)00204-0
Title: High-rate evolution of Saccharomyces sensu lato chromosomes
Authors: Spirek et al.
Journal: FEMS Yeast Res.
Year: 2003

DOI Number: 10.1099/00207713-46-1-313
Title: A reconsideration of species related to Saccharomyces dairensis (Naganishi)
Authors: Vaughan-Martini, Barcaccia
Journal: Int.J.Syst.Bacteriol.
Year: 1996

Scheda lievito

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