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 |
| 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1245:Yepd |
| 存储人 | HR Buckley |
| 出品公司 | ATCC |
| 分离来源 | Fermenting cacao, Trinidad |
| 参考文献 | Drider D, et al. Purification and properties of the endocellular beta-glucosidase of Candida cacaoi Buckley and Van Uden CBS 2020. J. Appl. Bacteriol. 74: 473-479, 1993. PubMed: 8486554 Drider D, et al. Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a beta-glucosidase from yeast. Bioresour. Technol. 49: 243-246, 1994. Buckley HR, van Uden N. Five new Candida species. Mycopathol. Mycol. Appl. 36: 257-266, 1968. PubMed: 5750670 type strain of Candida cacaoi |
| 模式菌株 | 否 |
| 生长条件 | 24-26 ℃, 有氧 |
| 菌株特点 | ATCC 18736 Millerozyma farinosa,粉酵母菌 |
| 菌株类型 | Millerozyma farinosa,粉酵母菌 |
| 菌种又名 | IGC 3422 [CBS 2020, CCRC 21561, IFO 10231, UCD 67-22] |
| 菌种名称 | ATCC 18736 , ATCC18736 |
| 产品目录号 | 18736 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC21561，ATCC 18736 ;CBS 2020 ;IFO 10231 ;IGC 3422 ;JCM 8895 ;UCD 67-22 |
| ATCC18736标准菌株基本信息 | ATCC ATCC 18736 , ATCC18736 IGC 3422 [CBS 2020, CCRC 21561, IFO 10231, UCD 67-22] Millerozyma farinosa,粉酵母菌 HR Buckley Fermenting cacao, Trinidad 18736 BCRC21561，ATCC 18736 ;CBS 2020 ;IFO 10231 ;IGC 3422 ;JCM 8895 ;UCD 67-22 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1245:Yepd 24-26 ℃, 有氧 1 否 科研，生产 ATCC 18736 Millerozyma farinosa,粉酵母菌 Drider D, et al. Purification and properties of the endocellular beta-glucosidase of Candida cacaoi Buckley and Van Uden CBS 2020. J. Appl. Bacteriol. 74: 473-479, 1993. PubMed: 8486554 Drider D, et al. Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a beta-glucosidase from yeast. Bioresour. Technol. 49: 243-246, 1994. Buckley HR, van Uden N. Five new Candida species. Mycopathol. Mycol. Appl. 36: 257-266, 1968. PubMed: 5750670 type strain of Candida cacaoi |
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