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 |
| 培养基 | ATCC培养基28:Emmons对Sabouraud琼脂的改良 ATCC培养基200：YM琼脂或YM肉汤 ATCC培养基323：麦芽琼脂培养基 |
| 存储人 | NRRL |
| 出品公司 | ATCC |
| 参考文献 | Maxwell ES, et al. Enzymes of the Leloir pathway. Methods Enzymol. 5: 174-189, 1962. Fernandes PA, et al. Flocculation of Kluyveromyces marxianus is induced by a temperature upshift. Yeast 9: 859-866, 1993. PubMed: 8212893 Bacci Junior M, et al. Location of the beta-galactosidase of the yeast Kluyveromyces marxianus var. marxianus ATCC 10022. Antonie van Leeuwenhoek 69: 357-361, 1996. PubMed: 8836433 Vienne P, Von Stockar U. Alcohol from whey permeate: strain selection, temperature, and medium optimization. Biotechnol. Bioeng. Symp. 13: 421-435, 1983. Rapin JD, et al. Glycerol production by yeast fermentation of whey permeate. Enzyme Microb. Technol. 16: 143-150, 1994. |
| 模式菌株 | 否 |
| 生长条件 | 24-26°C, 有氧 |
| 菌株特点 | ATCC10022 马仙克鲁维酵母Kluyveromyces marxianus |
| 菌株类型 | 马仙克鲁维酵母Kluyveromyces marxianus |
| 菌种又名 | NRRL Y-665 [ATCC 28126, CBS 6432, CCRC 21628, NCTC 2303, NCYC 101, OUT 7946, Seagram 42, TSES Y-127] |
| 菌种名称 | ATCC10022 ATCC 10022 |
| 产品目录号 | 10022 |
| 生物安全等级 | 1 |
| ATCC10022标准菌株基本信息 | ATCC ATCC10022 ATCC 10022 NRRL Y-665 [ATCC 28126, CBS 6432, CCRC 21628, NCTC 2303, NCYC 101, OUT 7946, Seagram 42, TSES Y-127] 马仙克鲁维酵母Kluyveromyces marxianus NRRL 10022 ATCC培养基28:Emmons对Sabouraud琼脂的改良 ATCC培养基200：YM琼脂或YM肉汤 ATCC培养基323：麦芽琼脂培养基 24-26°C, 有氧 1 否 ATCC10022 马仙克鲁维酵母Kluyveromyces marxianus Maxwell ES, et al. Enzymes of the Leloir pathway. Methods Enzymol. 5: 174-189, 1962. Fernandes PA, et al. Flocculation of Kluyveromyces marxianus is induced by a temperature upshift. Yeast 9: 859-866, 1993. PubMed: 8212893 Bacci Junior M, et al. Location of the beta-galactosidase of the yeast Kluyveromyces marxianus var. marxianus ATCC 10022. Antonie van Leeuwenhoek 69: 357-361, 1996. PubMed: 8836433 Vienne P, Von Stockar U. Alcohol from whey permeate: strain selection, temperature, and medium optimization. Biotechnol. Bioeng. Symp. 13: 421-435, 1983. Rapin JD, et al. Glycerol production by yeast fermentation of whey permeate. Enzyme Microb. Technol. 16: 143-150, 1994. |
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