- Crea Cmve Yeast
- Crea Cmve Bacteria
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Total record count: 1331.
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| View | Strain Number | Other Collection Number | Genus | Species | Isolation Locality | Isolated By | Isolated From | Isolation Date | Culture Origin | Molecular Taxonomic Determination By | Technological Notes | 26 S Sequence Or Other | Availability For Transfer | Form Of Supply | Condition Of Growth |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ISE1525 | - | Rhodotorula | graminis | Vigneto Amandola Nizza Monf.to (AT) (Italy) (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 1° campionamento Vendemmia-20 gg | ISE1525 Fw aagcggaggaaagaaactaacaaggattcccctagtagcggcgagcgaagcgggaagagctcaa... more ISE1525 Fw aagcggaggaaagaaactaacaaggattcccctagtagcggcgagcgaagcgggaagagctcaaatttataatctggcaccttcggtgtccgagttgtaatctctagaagtgttttccgcgttggaccgcacacaagtctgttggaatacagcggcatagtggtgaaacccccgtatatggtgcggacgcccagcgctttgtgatacactttcaatgagtcgagttgtttgggaatgcagctcaaattgggtggtaaattccatctaaagctaaatattggcgagagaccgatagcgaacaagtaccgtgagggaaagatgaaaagcactttggaaagagagttaacagtacgtgaaattgttggaagggaaacgcttgaagtcagacttgcttgccggagcttgcttcggtttgcaggccagcatcagttttccggggtggataatgacggtttgaaggtagcagtctcggctgtgttatagctttccgttggatacatcctgggggactgaggaacgcagcgtgctttttgcgaaagactcgtctttttcacgcttaggatgctggtggaatggctttaaacgacccgtc | R | Active on solid agar media | YPGa, 25°C | |
| ISE1526 | - | Hanseniaspora | opuntiae | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 1° campionamento Vendemmia-20 gg | ISE1526 Fw aaaccaactgggnttaccttantaacggcgagtgaagcggtaaaagctcaaatttgaaatctgg... more ISE1526 Fw aaaccaactgggnttaccttantaacggcgagtgaagcggtaaaagctcaaatttgaaatctggtactttcagtgcccgagttgtaatttgtagaatttgtctttgattaggtccttgtctatgttccttggaacaggacgtcatagagggtgagaatcccgtttggcgaggataccttttctctgtaagactttttcgaagagtcgagttgtttgggaatgcagctcaaagtgggtggtaaattccatctaaagctaaatattggcgagagaccgatagcgaacaagtacagtgatggaaagatgaaaagaactttgaaaagagagtgaaaaagtacgtgaaattgttgaaagggaagggcatttgatcagacatggtgttttttgcatgcactcgcctctcgtgggcttgggcctctcaaaaatttcactgggccaacatcaattctggcagtaggataaatcattaagaatgtagctacctcggtagtgttatagcttatgggaatactgctagctgggattgaggactgcgcttcggcaaggatgttggcataatggttaaatgccncccgtcttgaaacac | R | Active on solid agar media | YPGa, 25°C | |
| ISE1527 | R7/5 | Aureobasidium | pullulans | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 1° campionamento Vendemmia-20 gg | ISE1527 Fw caacagggawtgccctagtaacggcgagtgaagcggcaacagctcaaatttgaaagctagcctt... more ISE1527 Fw caacagggawtgccctagtaacggcgagtgaagcggcaacagctcaaatttgaaagctagccttcgggttcgcattgtaatttgtagaggatgatttggggaagccgcctgtctaagttccttggaacaggacgtcatagagggtgagaatcccgtatgtgacaggaaatggcaccctatgtaaatctccttcgacgagtcgagttgtttgggaatgcagctctaaatgggaggtaaatttcttctaaagctaaatattggcgagagaccgatagcgcacaagtagagtgatcgaaagatgaaaagcactttggaaagagagttaaaaagcacgtgaaattgttgaaagggaagcgcttgcaatcagacttgtttaaactgttcggccggtcttctgaccggtttactcagtttggacaggccagcatcagtttcggcggccggataaaggctctgggaatgtggcctccacttcggtggaggtgttatagcccagggtgtaatacggccagccgggactgaggtccrcgcttcggctaggatgctggcgtaatggttgtaagcgacccgtctk | R | Active on solid agar media | YPGa, 25°C | |
| ISE1528 | - | Sporidiobolus | pararoseus | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 1° campionamento Vendemmia-20 gg | ISE1528 Fw actaacaaggattcccctagtagcggcsagcgaagcgggaaaagctcaaatttgtaatctggcg... more ISE1528 Fw actaacaaggattcccctagtagcggcsagcgaagcgggaaaagctcaaatttgtaatctggcgtcttcgacgtccgagttgtaatctcgagaagtgttttccgtgatagaccgcatacaagtctcttggaacagagcgtcatagtggtgagaacccagtacacgatgcggatgcctattactttgtgatacactttcgaagagtcgagttgtttgggaatgcagctcaaattgggtggtaaattccatctaaagctaaatattggcgagagaccgatagcgaacaagtaccgtgagggaaagatgaaaagcactttggaaagagagttaacagtacgtgaaattgttggaagggaaacacatgcagtgatacttgctattcggggcaactcgattggcaggcccgcatcagtttttcggggcggaaaagcatagagagaaggtagcagtttcggctgtgttatagctctttattggattcgccctgggggactgaggaacgcagcgtgctttttgcatgagcttcggcttatccacgcttaggatgcgggtttatggctgtatatgacccgtctk | R | Active on solid agar media | YPGa, 25°C | |
| ISE1529 | R15/5 | Aureobasidium | pullulans | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | ISE1529 Fw gggattgccctagtaacggcgagtgaagcggcaacagctcaaatttgaaagctagccttcgggt... more ISE1529 Fw gggattgccctagtaacggcgagtgaagcggcaacagctcaaatttgaaagctagccttcgggttcgcattgtaatttgtagaggatgatttggggaagccgcctgtctaagttccttggaacaggacgtcatagagggtgagaatcccgtatgtgacaggaaatggcaccctatgtaaatctccttcgacgagtcgagttgtttgggaatgcagctctaaatgggaggtaaatttcttctaaagctaaatattggcgagagaccgatagcgcacaagtagagtgatcgaaagatgaaaagcactttggaaagagagttaaaaagcacgtgaaattgttgaaagggaagcgcttgcaatcagacttgtttaaactgttcggccggtcttctgaccggtttactcagtttggacaggccagcatcagtttcggcggccggataaaggctctgggaatgtggcctccacttcggtggaggtgttatagcccagggtgtaatacggccagccgggactgaggtccgcgcttcggctaggatgctggcgtaatggttgtaagcgacccgttk | R | Active on solid agar media | YPGa, 25°C | |
| ISE1530 | - | Pichia | terricola | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | ISE1530 Fw ccaacagggattgcctcagtagcggcgagtgaagcggcaagagctcagatttgaaatcgcctcg... more ISE1530 Fw ccaacagggattgcctcagtagcggcgagtgaagcggcaagagctcagatttgaaatcgcctcggcgagttgtaaattgcaggttggagtctttgtggcggcgtgtgtctaagtcccttggaacagggcgccattgagggtgagagccccgtgcggcacgcgtcyaagctttaagacccttctgacgagtcgagttgtttgggaatgcagctctaagtgggtggtaaattccatctaaggctaaatactggcgagagaccgatagcgaacaagtactgtgaaggaaagatgaaaagcactttgaaaagagagtgaaacagcacgtgaaattgttgaaagggaagggtattgggctcgacatggggactgcgcaccgttgcttcttgtaggcggcgctctgtgcggtttctgggccagcatcagtttttgccgcgggagaatggggggaggaacgtggctcttcggagtgttatagcctctctcagatgccgcgagcggggactgaggtctgcgattcgttcaaggatgctggcacaacggcgcaataccgcccgtctk | R | Active on solid agar media | YPGa, 25°C | |
| ISE1531 | - | Hanseniaspora | opuntiae | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1532 | R15/1 | Aureobasidium | pullulans | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1533 | R1/11 | Aureobasidium | pullulans | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1534 | R7/11 | Hanseniaspora | uvarum | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | ISE1534 Fw agcggaggaaagaaaccaactgggattaccttagtaacggcgagtgaagcggtaaaagctcaaa... more ISE1534 Fw agcggaggaaagaaaccaactgggattaccttagtaacggcgagtgaagcggtaaaagctcaaatttgaaatctggtactttcagtgcccgagttgtaatttgtagaatttgtctttgattaggtccttgtctatgttccttggaacaggacgtcatagagggtgagaatcccgtttggcgaggataccttttctctgtaagactttttcgaagagtcgagttgtttgggaatgcagctcaaagtgggtggtaaattccatctaaagctaaatattggcgagagaccgatagcgaacaagtacagtgatggaaagatgaaaagaactttgaaaagagagtgaaaaagtacgtgaaattgttgaaagggaagggcatttgatcagacatggtgttttttgcatgcactcgcctctcgtgggcttgggcctctcaaaaatttcactgggccaacatcaattctggcagcaggataaatcattaagaatgtagctacttcggtagtgttatagctttttggaatactgttagccgggattgaggactgcgcttcggcaaggatgttggcataatggttaaatgccgcccg | R | Active on solid agar media | YPGa, 25°C | |
| ISE1535 | - | Hanseniaspora | opuntiae | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1536 | - | Hanseniaspora | opuntiae | Vigneto Gaffoglio Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1537 | - | Saccharomyces | cerevisiae | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1538 | - | Saccharomyces | cerevisiae | Vigneto Mastrandrea Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1539 | - | Candida | diversa | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | ISE1539 Fw aagcggaggaaagaaaccaaccgggattgcctcagtagcggcgagtgaagcggcaaaagctcca... more ISE1539 Fw aagcggaggaaagaaaccaaccgggattgcctcagtagcggcgagtgaagcggcaaaagctccactttgaaagcgtttcgacgcgttgtagtgcggttcagtctttgagtgacggatgactaagtcccctggaacggggtgccatagagggtgagagccccgtgagttgtctttttagctctttaagtctttaccaaagagtcgagttgtttgggaatgcagctctaagtgggtggtaaattccatctaaggctaaataccggcgagagaccgatagcgaacaagtacagtgatggaaagatgaaaagcactttgaaaagagagtgaaacagtacgtgaaattgttgaaagggaagggtatttggcccgacatgggttctgtgcaccgttgcctcttgtaggcggcgctctgctggagcctgggccagcatcagttttccggcgaggataagaagttttgaaccacattgtggggatgagtttgatgctcgcatgggggactgaggactgccgttgtaggatgctggcataacggccaaataccgccc | R | Active on solid agar media | YPGa, 25°C | |
| ISE1540 | - | Pichia | terricola | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | ISE1540 Fw agggattgcctcagtagcggcgagtgaagcggcaagagctcagatttgaaatcgcctcggcgag... more ISE1540 Fw agggattgcctcagtagcggcgagtgaagcggcaagagctcagatttgaaatcgcctcggcgagttgtaaattgcaggttggagtctttgtggcggcgtgtgtctaagtcccttggaacagggcgccattgagggtgagagccccgtgcggcacgcgcttaagctttaagacccttctgacgagtcgagttgtttgggaatgcagctctaagtgggtggtaaattccatctaaggctaaatactggcgagagaccgatagcgaacaagtactgtgaaggaaagatgaaaagcactttgaaaagagagtgaaacagcacgtgaaattgttgaaagggaagggtattgggctcgacatggggactgcgcaccgttgcttcttgtaggcggcgctctgtgcggtttctgggccagcatcagtttttgccgcgggagaatggggggaggaacgtggctcttcggagtgttatagcctctctcagatgccgcgagcggggactgaggtctgcgattcgttcaaggatgctggcacaacggcgcaataccgcccgtctgkraaammmacggaccmatatagtgctggaggcggcgggtgttg | R | Active on solid agar media | YPGa, 25°C | |
| ISE1541 | - | Hanseniaspora | opuntiae | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1542 | R1/10 | Aureobasidium | pullulans | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1543 | R1/12 | Aureobasidium | pullulans | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 3° campionamento Vendemmia | - | R | Active on solid agar media | YPGa, 25°C | |
| ISE1544 | - | Starmerella | bacillaris | Vigneto Amandola Nizza Monf.to (AT) (Italy) | Vaudano-Costantini | Barbera grape skin by whashing | 2015 | ISE | Vaudano-Costantini-Pulcini | 2° campionamento Vendemmia-10 gg | ISE1544 Fw gcttagacttcggtctttgcaattgcttgggtgtcgaaaggcgcccaatctttaaaacttttat... more ISE1544 Fw gcttagacttcggtctttgcaattgcttgggtgtcgaaaggcgcccaatctttaaaacttttatatttgttctgaaacaatgaaaatttaaaactttcaacaacggatctcttggttctcgtatcgatgaagaacgcagcaaagcgcgataggtaatgcgaattgcagacgtgagtcattgaatttttgaacgcatattgcgctattagtttgtctaatagcatgcttgttggagtgataatcttcctctcaaccatttttggtatgaggtcttgctccttttaggagttaaaatcatggaagtgcacacgttaattaactctgtgcagttatacacttttcatcctccaatcaagcaaggttacccgctgaacttaagcatat | R | Active on solid agar media | YPGa, 25°C | |
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