Taxonomy
Taxon name:
Wickerhamiella versatilis (Etchells & T.A. Bell) C. Vega & Lachance, FEMS Yeast Research 17 (5): fox054, 9 (2017) [MB#815742]
Name changes: Brettanomyces versatilis;Candida versatilis
Type of organism: Yeast
Status of the strain: Type of Wickerhamiella versatilis
Classification:
Candida versatilis (Etchells & T.A. Bell) S.A. Mey. & Yarrow, International Journal of Systematic Bacteriology 28 (4): 614 (1978) [MB#310356]
Collections
Other collections: ATCC 60131;CCRC 21411;DBVPG 6690;IFO 0652;IFO 10056;JCM 8270;NCYC 972;VKM Y-772;JCM 8065;NRRL Y-6652
Other strain numbers (personal numbers): FFL Y-191
Biosafety and restrictions
Biological Safety Level: BSL-1
GMO: -
Origin
Category of substrate: food
Country:
USA
Deposited by: J.L. Etchells
Substrate (including host): fermenting cucumber brine
Miscellaneous information
Miscellaneous information: GenBank U45834 (26S rDNA)
[Wall constituents]: glucose 50; mannose 29; galactose 21
[Metabolites]: D-arabinitol from D-ribulose; D-mannitol from glycerol; D-fructose from glycerol; D-glycero-D-manno-heptitol from lactose
[DNA-DNA reassociation data]: CBS 5981, 107, 91; CBS 4019, 103, 84; CBS 7530, 94; CBS 4333, 94, 90; CBS 5240, 20, 7; CBS 3094, 12;
[Biotransformation]: D-ribulose to D-arabinitol; glycerol to D-mannitol & D-fructose; lactose to d-gl
[70% Glucose] Growth
Price per culture: 170
Price category: II
Media and growth conditions
Medium for growth:
GPYA
Temperatures growths tests :at 4oC?at 12oC?at 15oC?at 18oC?at 21oC?at 25oCyes at 30oCyesat 35oCnoat 37oCnoat 40oCnoat 42oCnoat 45oCno
Temperature, pH, Salinity & Ethanol information: [Temperature max]: 30+ 3
[Salinity max]: 24-25 W/V
