Yeast



BCRC Number: 21917 Add To Bookmark
Organism: Wickerhamiella versatilis
Author: (Etchells & T.A. Bell) C. Vega & Lachance
Oxygen Requirement: Aerobic
Others: Type of Candida taiwanensis
Synonym: Candida versatilis
History: << FIRDI
Other Collection No.: CBS 7530
Source: black soybean sauce mash.
Isolated Info:
    Isolated location: Hsilo, Taiwen.
Local Strain: YES
    Reference: Y282
Type Strain: NO
Phylum: Deuteromycetes
Growth Conditions: 24°C 3 day(s)
Biosafety Level: 1
Shipping/Field/Price:
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References



Y282
Lee, F. L., W. H. T. Hsu, and J. J. Hua. 1989. Candida taiwanensis, a new yeast species isolated from black soybean sauce mash in Taiwan. Trans. Mycol. Soc. R. O. C. 4: 1-8.

Medium



11
YM AGAR (DIFCO 0712) OR YM BROTH (DIFCO 0711)
YM BROTH:
Yeast extract3.0g
Malt extract3.0g
Peptone5.0g
Dextrose10.0g
Distilled water1.0L
For YM AGAR, add 20g agar.

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