JCM Catalogue

Schizosaccharomyces japonicus Yukawa & Maki

Taxonomy in NCBI database: Eukaryota; Opisthokonta; Fungi; Dikarya; Ascomycota; Taphrinomycotina; Schizosaccharomycetes; Schizosaccharomycetales; Schizosaccharomycetaceae.

6805 <-- Y. Yamada <-- CBS 5679 <-- H. J. Phaff.
Accessioned in 1987.
=ATCC 24256 =CBS 5679 =DSM 70571 =IFO 10529 =NBRC 10529 =NRRL Y-11770 =UCD 60-255.
Schizosaccharomyces japonicus var. versatilis.
Hasegawaea japonica var. versatilis.
Medium: 25, 30;  Temperature: 25°C; Rehydration fluid: 666.

Source: Exudate of Ulmus carpinifolia (Rosales, Ulmaceae).
Taxonomy: [2463,2464].

Strain characteristics
 <Fermentation>Sucrose   Maltose   Raffinose

 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. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. 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.
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