Saccharomycopsis amapae (Morais et al.) Jacques et Casaregola
商品貨號
B169002
Deposited As
Candida amapae Morais et al.
Strain Designations
IM 51493 [CBS 7872]
Biosafety Level
1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format
frozen
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Type Strain
yes
Preceptrol®
no
Comments
requires methionine or cysteine
Medium
ATCC® Medium 28: Emmons' modification of Sabouraud's agar
ATCC® Medium 200: YM agar or YM broth
ATCC® Medium 1245: YEPD
Growth Conditions
Temperature: 24°C to 26°C
Atmosphere: Typical aerobic
Name of Depositor
AN Hagler
Special Collection
NCRR Contract
Isolation
Amapa fruit, Parahancornia amapa, Para, Brazil
References
Morais PB, et al. Candida amapae, a new amino acid-requiring yeast from the Amazonian fruit Parahancornia amapa. J. Ind. Microbiol. 14: 531-535, 1995.
Kurtzman CP, Robnett CJ. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73(4): 331-371, 1998. PubMed: 9850420
Jacques N, et al. Two novel Saccharomycopsis species isolated from black olive brines and a tropical plant. Description of Saccharomycopsis olivae f. a., sp. nov. and Saccharomycopsis guyanensis f. a., sp. nov. Reassignment of Candida amapae to Saccharomycopsis amapae f. a., comb. nov., Candida lassenensis to Saccharomycopsis lassenensis f. a., comb. nov. and Arthroascus babjevae to Saccharomycopsis babjevae f. a., comb. nov. Int J Syst Evol Microbiol 64: 2169-2175, 2014. PubMed: 24682703
