1 Yeast. 2016 May 4. doi: 10.1002/yea.3171. [Epub ahead of print] 2 3 Yeast culture collections in the twenty-first century: New opportunities and challenges 4 Kyria L. Boundy-Mills1, Ewald Glantschnig2, Ian N. Roberts3, Andrey Yurkov4, Serge Casaregola5, 5 Heide-Marie Daniel6, Marizeth Groenewald7 and Benedetta Turchetti8* 6 7 All the authors contributed equally to the manuscript 8 9 1Phaff Yeast Culture Collection, Food Science and Technology, University of California Davis, 10 One Shields Ave, Davis, CA, USA 11 2World Intellectual Property Organization, 34, chemin des Colombettes, CH-1211 Geneva 20 12 3National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, 13 Norwich NR4 7UA, UK 14 4Leibniz Institute DSMZ - German Collection of Microorganisms and Cell Cultures, 15 Inhoffenstrasse 7B, 38124 Braunschweig, Germany 16 Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en- 17 Josas, France 18 6Mycothèque de l’Université catholique de Louvain (BCCM/MUCL), Earth and Life Institute, 19 Applied Microbiology, Laboratory of Mycology, Université catholique de Louvain, Louvain-la- 20 Neuve, Belgium 21 7CBS Fungal Biodiversity Centre (CBS–KNAW), Uppsalalaan 8, 3584 CT Utrecht, The 22 Netherlands 23 8Department of Agricultural, Food and Environmental Science, Industrial Yeasts Collection 24 DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy 25 26 *Corresponding author: Benedetta Turchetti (email:
[email protected], phone: +39 075 27 5856487, fax: +39 075 5856470) 28 29 30 31 32 33 34 1 35 Abstract: The twenty-first century has brought new opportunities and challenges to yeast culture 36 collections, whether they are long-standing or recently established.