Millerozyma farinosa
NRRL Y-17649
Accession numbers in other collections:ATCC 18736=CBS 2020=CCRC 21561=IFO 10231=IGC 3422=JCM 8895=UCD-FST 67-22
Source:CBS,Delft,Yarrow
Isolated from(substrate):BN,fermenting cacao
Substrate location:Trinidad
Genetic info:Robnett PCR#134,GB U45744,0 diff.D1/D2 with type Y-7553 Co-Q-9
Optimum growth temperature:25C
Comments:Type strain of Candida cacaoi.
