Description
产品说明
| 所属分类 | 微生物 > 模式菌株 |
|---|---|
| 品牌 / 来源 | CS-BIC | 中科生信 |
| 应用 | 科研，生产，主要用于生物素测定ISO TC34 SC 9联合工作组5在ISO 11133和国际食品微生物学与卫生委员会（ICFMH-WPCM）培养基工作组列出的性能试验培养基参考菌株 |
| 培养基 | ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD ATCC® Medium 28: Emmons' modification of Sabouraud's agar |
| 存储人 | RS Williams |
| 出品公司 | ATCC |
| 分离来源 | 弗莱希曼面包酵母 |
| 参考文献 | Snell EE, et al. A quantitative test for biotin and observations regarding its occurrence and properties. J. Am. Chem. Soc. 62: 175-178, 1940. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. |
| 模式菌株 | 否 |
| 生长条件 | 25°C 到 30°C, 有氧 |
| 菌株特点 | ATCC7754 是酿酒酵母Saccharomyces cerevisiae 。 |
| 菌株类型 | 酿酒酵母Saccharomyces cerevisiae |
| 菌种又名 | [CBS 1368, CCRC 21727, DSM 2155, IFO 1346, NCYC 79, NRRL Y-977] |
| 菌种名称 | ATCC7754 , ATCC7754 |
| 产品目录号 | 7754 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC |
| ATCC7754标准菌株基本信息 | ATCC ATCC7754 , ATCC7754 [CBS 1368, CCRC 21727, DSM 2155, IFO 1346, NCYC 79, NRRL Y-977] 酿酒酵母Saccharomyces cerevisiae RS Williams 弗莱希曼面包酵母 7754 BCRC ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD ATCC® Medium 28: Emmons' modification of Sabouraud's agar 25°C 到 30°C, 有氧 1 否 科研，生产，主要用于生物素测定ISO TC34 SC 9联合工作组5在ISO 11133和国际食品微生物学与卫生委员会（ICFMH-WPCM）培养基工作组列出的性能试验培养基参考菌株 ATCC7754 是酿酒酵母Saccharomyces cerevisiae 。 Snell EE, et al. A quantitative test for biotin and observations regarding its occurrence and properties. J. Am. Chem. Soc. 62: 175-178, 1940. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. |
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