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General information

 
Taxonomy
 Taxon name:Wickerhamomyces anomalus 
 Basis for identification:Molecular (D1D2) 
 Identified by:Cátia Almeida, Feb 2017 
 
Other collections
 Original strain number:VT1 
 
Biosafety and restrictions
 Biological Safety Level:BSL-1 
 
Collection details
 PYCC strain status:Open 
 Mediterranean strain:Yes 
 Substrate of isolation:Red wine 
 Category of substrate:Food & beverages 
 Locality:Coimbra 
 Country of origin:Portugal 
 Isolated by:Cátia Almeida, Feb. 2017 
 Deposited by:C. Carvalho, Mar. 2017 
 Preservation:Glass beads; 20% Glycerol; -150ºC 
 History:C. Carvalho > PYCC 
 Price per culture:75