JCM Catalogue

Hyphopichia khmerensis (Nagatsuka et al.) L. R. Ribeiro et al. 2017

Taxonomy in NCBI database: Eukaryota; Opisthokonta; Fungi; Dikarya; Ascomycota; saccharomyceta; Saccharomycotina; Saccharomycetes; Saccharomycetales.

13263 <-- T. Seki K26-1-4.
Accessioned in 2005.
Candida khmerensis.
Medium: 25, 30;  Temperature: 25°C; Rehydration fluid: 666.

Source: Sewage at the factory where salted fish used in fish-sauce and paste (Prahoc) is produced [8009].
Locality: Siem Reap Province, Cambodia [8009].
Morphology: [8009].
Biochemistry/Physiology: [8009].
Quinone: Q-8 [8009].
G+C (mol%): 30.2-30.6 (HPLC) [8009].
DNA-DNA relatedness: [8009].
Phylogeny: D1/D2 region of 26S rRNA gene (AB158649), ITS-5.8S rRNA gene (AB158650) [8009].
Other taxonomic data: Microsatellite PCR fingerprinting [8009].

Publication(s) using this strain [C05189].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not imposed
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

Viability and purity assays of this product were performed at the time of production as part of quality control but note that the authenticity has not yet been checked by gene sequencing. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
- Instructions for an order
- Go to JCM Top Page