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Taxonomy
  Taxon name:
 Wickerhamiella versatilis (Etchells & T.A. Bell) C. Vega & Lachance, FEMS Yeast Research 17 (5): fox054, 9 (2017) [MB#815742]  
  Name changes: Brettanomyces versatilis;Candida versatilis
  
  Type of organism: Yeast  
  Status of the strain: Type of Wickerhamiella versatilis
  
  Classification:
 Candida versatilis (Etchells & T.A. Bell) S.A. Mey. & Yarrow, International Journal of Systematic Bacteriology 28 (4): 614 (1978) [MB#310356]  
 
Collections
  Other collections: ATCC 60131;CCRC 21411;DBVPG 6690;IFO 0652;IFO 10056;JCM 8270;NCYC 972;VKM Y-772;JCM 8065;NRRL Y-6652  
  Other strain numbers (personal numbers): FFL Y-191  
 
Biosafety and restrictions
  Biological Safety Level: BSL-1  
  GMO: -  
 
Origin
  Category of substrate: food  
  Country:
 USA  
  Deposited by: J.L. Etchells  
  Substrate (including host): fermenting cucumber brine  
 
Miscellaneous information
  Miscellaneous information: GenBank U45834 (26S rDNA)

[Wall constituents]: glucose 50; mannose 29; galactose 21

[Metabolites]: D-arabinitol from D-ribulose; D-mannitol from glycerol; D-fructose from glycerol; D-glycero-D-manno-heptitol from lactose

[DNA-DNA reassociation data]: CBS 5981, 107, 91; CBS 4019, 103, 84; CBS 7530, 94; CBS 4333, 94, 90; CBS 5240, 20, 7; CBS 3094, 12;

[Biotransformation]: D-ribulose to D-arabinitol; glycerol to D-mannitol & D-fructose; lactose to d-gl

[70% Glucose] Growth  
  Price per culture: 170  
  Price category: II  
 Media and growth conditions
  Medium for growth:
 GPYA  
  Temperatures growths tests :at 4oC?at 12oC?at 15oC?at 18oC?at 21oC?at 25oCyes at 30oCyesat 35oCnoat 37oCnoat 40oCnoat 42oCnoat 45oCno  
  Temperature, pH, Salinity & Ethanol information: [Temperature max]: 30+ 3
[Salinity max]: 24-25 W/V