Crypthecodinium cohnii (Seligo) Javornicky (ATCC® 50055)

Organism: Crypthecodinium cohnii (Seligo) Javornicky  /  Depositor: CA Beam, M Himes

Strain Designations KWS1
Application
Biofuel production
Biosafety Level 1
Isolation
Sargassum sp., Key West, FL, 1980
Product Format frozen
Type Strain no
Comments
Major Sibling Species Ba
Medium Medium 460: A2E6 medium
Growth Conditions
Temperature: 25.0°C
Duration: axenic
Protocol: ATCCNO: 30021 SPEC: This culture is routinely shipped as a frozen stabilate. Thaw the ampule and aseptically transfer the material to 5 ml of ATCC medium 460 in a 16 x 125 mm screw-capped test tube. Do not distribute the thawed material to a larger volume of medium. It is essential to first establish the culture in a small volume. Screw cap on tightly, loosen one half turn, and incubate culture upright at 25C. The culture should be ready to subculture in approximately 7 days. To subculture, screw the cap on tightly, invert the culture 5 times and aseptically transfer a 0.1 ml aliquot to 5 ml of ATCC medium 460 and incubate as above. Prepare two subcultures weekly. Retain all cultures for up to one month to ensure against loss.
Subcultivation
Protocol: ATCCNO: 30021 SPEC: This culture is routinely shipped as a frozen stabilate. Thaw the ampule and aseptically transfer the material to 5 ml of ATCC medium 460 in a 16 x 125 mm screw-capped test tube. Do not distribute the thawed material to a larger volume of medium. It is essential to first establish the culture in a small volume. Screw cap on tightly, loosen one half turn, and incubate culture upright at 25C. The culture should be ready to subculture in approximately 7 days. To subculture, screw the cap on tightly, invert the culture 5 times and aseptically transfer a 0.1 ml aliquot to 5 ml of ATCC medium 460 and incubate as above. Prepare two subcultures weekly. Retain all cultures for up to one month to ensure against loss.
Name of Depositor CA Beam, M Himes
Year of Origin 1980
References

Japanese Patent 7,008,221

Seafood products having good taste containing marine microalgae, particularly Crythecodinium cohnii containing docosahexaenoic acid. Japanese Patent 7,008,221

Iizuka T, et al. Marine micro-algae food material containing docosahexaenoic acid, food containing the same and manufacturing method therefor. US Patent 5,547,699 dated Aug 20 1996