Taxon Name
Cystofilobasidium bisporidii (Fell et al.) Oberwinkler & Bandoni
Accession number
6625
Form of supply
agar slant
Synonymous
Rhodosporidium bisporidii Fell et al.
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 24496; CBS 6346; IAM 13520; IFO 1927; IGC 4415; MUCL 30309; UCD 71-66
Risk Group
1
GMO
No
Status of the strain
Isotype of Rhodosporidium bisporidii Fell et al.
Isolation source
sea water
Isolation Locality
ATA – Antarctica – Antarctic Ocean
Received from
Miller – UCD, Davis, CA, USA
Date of deposit
25/08/1989
LSU (D1/D2)
GenBank AF189832
Recommended growth temperature
20°C
Recommended growth medium
PDA (Potato Dextrose Agar)
References
Fell et al. Marine basidiomycetous yeasts (Rhodosporidium spp. n.) with tetrapolar and multiple allelic bipolar mating systems. Can.J.Microbiol. (1973), 19: 643-657 DOI: 10.1139/m73-106
Fell et al. Marine basidiomycetous yeasts (Rhodosporidium spp. n.) with tetrapolar and multiple allelic bipolar mating systems. Can.J.Microbiol. (1973), 19: 643-657 DOI: 10.1139/m73-106
Fell et al.. Biodiversity and systematics of basidiomycetous yeasts as determined by large-subunit rDNA D1/D2 domain sequence analysis. Int.J.Syst.Evol.Microbiol. (2000), 50: 1351-1371 DOI: 10.1099/00207713-50-3-1351
Yamada, Matsumoto. AN ELECTROPHORETIC COMPARISON OF ENZYMES IN STRAINS OF SPECIES IN THE GENUS MRAKIA YAMADA ET KOMAGATA. J.Gen.Appl.Microbiol. (1988), 34: 201-208 DOI: 10.2323/jgam.34.201
Yamada, Kawasaki. THE MOLECULAR PHYLOGENY OF THE Q8-EQUIPPED BASIDIOMYCETOUS YEAST GENERA MRAKIA YAMADA ET KOMAGATA AND CYSTOFILOBASIDIUM OBERWINKLER ET BANDONI BASED ON THE PARTIAL SEQUENCES OF 18S AND 26S RIBOSOMAL RIBONUCLEIC ACIDS. J.Gen.Appl.Microbiol. (1989), 35: 173-183 DOI: 10.2323/jgam.35.173
Oberwinkler et al.. Cystofilobasidium: a New Genus in the Filobasidiaceae. Syst.Appl.Microbiol. (1983), 4: 114-122 DOI: 10.1016/S0723-2020(83)80039-3

Richiedi informazioni

Inserisci i tuoi dati per ricevere informazioni su questo lievito

    Arrow Down
    Arrow Up