Sequences [ 4 ]
EMBL/Genbank Links
(Bold text = submission by CCAP staff or collaborators)
5'SSU
3'SSU
psaA
psbC
Division/Phylum: Heterokontophyta/Ochrophyta Class: Phaeosacciophyceae Order: Phaeosacciales

Note: for strains where we have DNA barcodes we can be reasonably confident of identity, however for those not yet sequenced we rely on morphology and the original identification, usually made by the depositor. Although CCAP makes every effort to ensure the correct taxonomic identity of strains, we cannot guarantee that a strain is correctly identified at the species, genus or class levels. On this basis users are responsible for confirming the identity of the strain(s) they receive from us on arrival before starting experiments.
For strain taxonomy we generally use AlgaeBase for algae and Adl et al. (2019) for protists.

Culture media, purity and growth conditions:
Medium: Modified Provasoli - half strength or PES - half-strength; Bacteria present; maintained by serial subculture; 5-20 deg C (best 10-15 deg C); lighting not too strong, grows fast but may die if too dense
Attributes
AuthorityPeters 2024 subm.
IsolatorPeters (2013)
Collection Site Pilolcura, Valdivia
Archive Date 2024-03-05 12:59:08
Archive Reason Temporary - New Strain
Notes Isolation: germling emergence, initial medium contained GeO2 against growth of diatoms; identified by morphology and sequences (Depositor); subculture interval 1 year, but check density after 6 months.
Axenicity Status Bacteria present
Area South America
Country Chile
Environment Marine
GMO No
Latitude 39 67290 S
Longitude 73 35326 W
In Scope of Nagoya Protocol No
ABS Note Collected pre Nagoya Protocol. No known Nagoya Protocol restrictions for this strain.
Collection Date 26/11/2013
Original Designation CH13-637
Pathogen Not pathogenic: Hazard Class 1
Toxin Producer Not Toxic / No Data
Type Culture Yes

CCAP 2111/2

Phaeosaccion westermeieri

  • Product Code: CCAP 2111/2
  • Availability: Archived
This strain is Archived, see strain data below for archive reason. Please contact us for more information.

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