ISACC: 2014
| Strain ID | 22 |
| DOI | doi:10.5072/FK2/WPTHO7 |
| Collection | ISACC |
| Accession Number | 2014 |
| Other Denominations | YPZWL3 |
| Organism type | Yeasts |
| Genus | Saccharomyces |
| Species | cerevisiae |
| Availble at CC | Yes |
| Available for distribution | Yes |
| Clinical | No |
| Public data | Yes |
| Nagoya protocol | NO KNOWN RESTRICTIONS UNDER THE NAGOYA PROTOCOL |
| Restriction on use | FOR COMMERCIAL DEVELOPMENT A SPECIAL AGREEMENT IS REQUESTED |
| Collection Date | 2015 |
| Isolation Date | 2015 |
| Geographic origin | IT, Italy, Campania, Caserta |
| Form of supply | Agar |
| Growth media | ISACC YEPD broth: Yeast extract peptone dextrose ISACC YEPD Agar: Yeast extract peptone dextrose |
| Recommended Growth Temperature | 28°C |
| Collected by | Alida Sorrentino, ISA, CNR, Italy |
| Isolated by | Alida Sorrentino, ISA, CNR, Italy |
| GMO | No |
| Type Strain | No |
| Risk group | 1 |
| Substrate | Sourdough |
| Literature | Boscaino F., Ionata E., De Caro S., Sorrentino A.. Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile. Fermentation (2024) Arroyo-Lòpez FN, Duràn-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernàndez A. Use of molecular methods for the identification of yeast associated with table olives. Food Microbiology (2006) Esteve-Zarzoso B, Gostincar A, Bobet R, Uruburu F, Querol A. Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain). Food Microbiology (2000) |
Strain's History
Number of items per page
| When | Who | Operation | Data |
|---|---|---|---|
| Jan 16 2025, 08:13 | postgres | UPDATE | doi: FakeDOI000022 ➝ doi:10.5072/FK2/WPTHO7 |
| Dec 20 2024, 12:21 | postgres | UPDATE | doi: NULL ➝ FakeDOI000022 |
| Oct 16 2024, 09:01 | postgres | INSERT |
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