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，主要用于产生味噌转换主机 |
| 培养基 | ATCC®培养基28:Emmons对Sabouraud琼脂的改性 ATCC®培养基200:YM琼脂或YM肉汤 ATCC®培养基336：马铃薯葡萄糖琼脂（PDA） |
| 存储人 | NRRL |
| 出品公司 | ATCC |
| 分离来源 | Japanese miso |
| 参考文献 | Smith AK, et al. Preparation of miso. US Patent 2,967,108 dated Jan 3 1961 Hesseltine CW. A millennium of fungi, food, and fermentation. Mycologia 57: 149-197, 1965. Oshio K, et al. Construction of a host-vector system in the osmophilic haploid yeast Zygosaccharomyces rouxii. J. Ferment. Technol. 66: 481-488, 1988. Solieri L, et al. Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle. FEMS Yeast Res.13: 245-258, 2013. PubMed: 23279556 Shepherd A, Piper PW. The Fps1p aquaglyceroporin facilitates the use of small aliphatic amides as a nitrogen source by amidase-expressing yeasts. FEMS Yeast Res.10: 527-534, 2010. PubMed: 20491941 Suezawa Y, Suzuki M, Mori H. Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. Biosci. Biotechnol. Biochem. 72: 2452-2455, 2008. PubMed: 18776675 James SA, et al. Molecular evidence for the existence of natural hybrids in the genus Zygosaccharomyces. FEMS Yeast Res. 5: 747-755, 2005. PubMed: 15851103 |
| 模式菌株 | 否 |
| 生长条件 | 24-26℃, 有氧 |
| 菌株特点 | 核苷酸（genbank）：bbqv00000000合酵母菌rouxii株NBRC 1876，全基因组鸟枪测序项目 |
| 菌株类型 | 鲁氏酵母 ,Zygosaccharomyces rouxii |
| 菌种又名 | NRRL Y-2547 [CBS 4837, CCRC 21487, DSM 2531, IFO 1876, NBRC 1876, NCYC 751] |
| 菌种名称 | ATCC 14679 , ATCC14679 |
| 产品目录号 | 14679 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC21487，ATCC 14679 ;CBS 4837 ;IFO 1876 ;NCYC 751 ;NRRL Y-2547 |
| ATCC14679标准菌株基本信息 | ATCC ATCC 14679 , ATCC14679 NRRL Y-2547 [CBS 4837, CCRC 21487, DSM 2531, IFO 1876, NBRC 1876, NCYC 751] 鲁氏酵母 ,Zygosaccharomyces rouxii NRRL Japanese miso 14679 BCRC21487，ATCC 14679 ;CBS 4837 ;IFO 1876 ;NCYC 751 ;NRRL Y-2547 ATCC®培养基28:Emmons对Sabouraud琼脂的改性 ATCC®培养基200:YM琼脂或YM肉汤 ATCC®培养基336：马铃薯葡萄糖琼脂（PDA） 24-26℃, 有氧 1 否 科研，生产，主要用于产生味噌转换主机 核苷酸（genbank）：bbqv00000000合酵母菌rouxii株NBRC 1876，全基因组鸟枪测序项目 Smith AK, et al. Preparation of miso. US Patent 2,967,108 dated Jan 3 1961 Hesseltine CW. A millennium of fungi, food, and fermentation. Mycologia 57: 149-197, 1965. Oshio K, et al. Construction of a host-vector system in the osmophilic haploid yeast Zygosaccharomyces rouxii. J. Ferment. Technol. 66: 481-488, 1988. Solieri L, et al. Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle. FEMS Yeast Res.13: 245-258, 2013. PubMed: 23279556 Shepherd A, Piper PW. The Fps1p aquaglyceroporin facilitates the use of small aliphatic amides as a nitrogen source by amidase-expressing yeasts. FEMS Yeast Res.10: 527-534, 2010. PubMed: 20491941 Suezawa Y, Suzuki M, Mori H. Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. Biosci. Biotechnol. Biochem. 72: 2452-2455, 2008. PubMed: 18776675 James SA, et al. Molecular evidence for the existence of natural hybrids in the genus Zygosaccharomyces. FEMS Yeast Res. 5: 747-755, 2005. PubMed: 15851103 |
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