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，生产产生醇乙酰转移酶 二倍体转化宿主 |
| 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 | Research Institute of Brewing, Japan |
| 出品公司 | ATCC |
| 分离来源 | Sake yeast |
| 参考文献 | Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 18: 423-434, 2011. PubMed: 21900213 Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907 Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580 Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J Ferment Bioeng 77: 119-124, 1994. Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci Biotechnol Biochem 57: 2094-2098, 1993. PubMed: 7764365 . . J. Ferment. Technol. 51: 85-95, 1973. . . J. Ferment. Technol. 51: 551-559, 1973. . . J. Ferment. Technol. 49: 959-967, 1971. Agric. Biol. Chem. 35: 1024-1032, 1971. Agric. Bull. Saga Univ. 14: 199-208, 1970. . . J. Soc. Brew. 58: 583-587, 1963. . . J. Soc. Brew. 42: 26, 1947. |
| 模式菌株 | 是 |
| 生长条件 | 30℃, 有氧 |
| 菌株特点 | 全基因组（GenBank）：Babq00000000酿酒酵母Kyokai 7号，全基因组鸟枪测序项目 |
| 菌株类型 | 酿酒酵母 ,Saccharomyces cerevisiae |
| 菌种又名 | Kyokai 7 [VTT C-79099] |
| 菌种名称 | ATCC 26422 , ATCC26422 |
| 产品目录号 | 26422 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC23269,NBRC 2347; IFO 2347; ATCC 26422; CECT 10712; MCYC 3176; NBRC 101557; NCIM 3456; NCYC 479; NRRL Y-11573; VTT C-79099 |
| ATCC26422标准菌株基本信息 | ATCC ATCC 26422 , ATCC26422 Kyokai 7 [VTT C-79099] 酿酒酵母 ,Saccharomyces cerevisiae Research Institute of Brewing, Japan Sake yeast 26422 BCRC23269,NBRC 2347; IFO 2347; ATCC 26422; CECT 10712; MCYC 3176; NBRC 101557; NCIM 3456; NCYC 479; NRRL Y-11573; VTT C-79099 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 30℃, 有氧 1 是 科研，生产产生醇乙酰转移酶 二倍体转化宿主 全基因组（GenBank）：Babq00000000酿酒酵母Kyokai 7号，全基因组鸟枪测序项目 Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 18: 423-434, 2011. PubMed: 21900213 Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907 Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580 Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J Ferment Bioeng 77: 119-124, 1994. Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci Biotechnol Biochem 57: 2094-2098, 1993. PubMed: 7764365 . . J. Ferment. Technol. 51: 85-95, 1973. . . J. Ferment. Technol. 51: 551-559, 1973. . . J. Ferment. Technol. 49: 959-967, 1971. Agric. Biol. Chem. 35: 1024-1032, 1971. Agric. Bull. Saga Univ. 14: 199-208, 1970. . . J. Soc. Brew. 58: 583-587, 1963. . . J. Soc. Brew. 42: 26, 1947. |
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