Consolidated Catalogue
Strain No. | VKM Y-99 |
Scientific name of the strain | Lachancea fermentati (H. Naganishi 1928) Kurtzman 2003 |
History | CBS 797 |
Received as | Debaryomyces mandshuricus Naganishi 1924 Type strain |
Source of isolation | Manchurian rye beer |
Country | Japan |
Medium | 9 |
Incubation temp. (C) | 25 |
Storage methods | F-3, S-4 |
Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |
Strain No. | VKM Y-862 Type |
Scientific name of the strain | Lachancea fermentati (H. Naganishi 1928) Kurtzman 2003 |
History | CBS 707 |
Received as | Zygosaccharomyces fermentati Naganishi 1928 Type strain |
Source of isolation | sediment of peppermint |
Country | Japan |
Medium | 9 |
Incubation temp. (C) | 25 |
Storage methods | F-3, S-4 |
Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |
References | 1426, 4101 |
Strain No. | VKM Y-3081 |
Scientific name of the strain | Lachancea fermentati (H. Naganishi 1928) Kurtzman 2003 |
Other culture collection No. | KBP Y-4544 |
History | KBP Y-4544 |
Received as | Lachancea fermentati |
Source of isolation | roots of Carex limosa, root |
Geographics | Moscow Region |
Country | Russia |
Medium | 9 |
Incubation temp. (C) | 25 |
Storage methods | F-3, S-4 |
Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |