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  • Saccharina latissima
Division/Phylum: Heterokontophyta/Ochrophyta Class: Phaeophyceae Order: Laminariales

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; Bacteria and other organisms present; Cryopreserved; 13 deg C; subbing interval 3 months
Attributes
Authority(Linnaeus) Lane, Mayes, Druehl & Saunders) 2006
IsolatorPerrineau (2018)
Collection Site Perharidy, Brittany
Notes male; Collected as part of GENIALG project, isolated at SAMS; the sex of the gametophyte has been determined by morphology and PCR; This macroalgal culture contains bacteria and probably other organisms in low numbers, we are happy to provide further info on specific strains if you contact us
Axenicity Status Bacteria and other organisms present
Area Europe
Country France
Environment Marine
GMO No
Group Macroalgae
Latitude 48.728186
Longitude -4.005731
Link to IRCC ABSCH-IRCC-FR-248821-1
In Scope of Nagoya Protocol Yes
ABS Note Contact CCAP for further information.
Collection Date 05/12/2017
Original Designation SL-PER-21_m1
Pathogen Not pathogenic: Hazard Class 1
Strain Maintenance Sheet SM_Saccharinalatissima.pdf
Toxin Producer Not Toxic / No Data
Type Culture No
Taxonomy WoRMS ID

CCAP 1318/350

Saccharina latissima

  • Product Code: CCAP 1318/350
  • Availability: ABS Restrictions
This strain is in scope of the Nagoya Protocol and restrictions may be in place, please contact us for more information.

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