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200：YM琼脂或YM肉汤 |
| 存储人 | NCYC |
| 出品公司 | ATCC |
| 分离来源 | 棕榈酒 |
| 参考文献 | Chen WB, et al. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl. Environ. Microbiol. 66: 5348-5352, 2000. PubMed: 11097913 Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985. Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699 |
| 模式菌株 | 否 |
| 生长条件 | 30 ℃ |
| 菌株特点 | ATCC36899 酿酒酵母Saccharomyces cerevisiae |
| 菌株类型 | 酿酒酵母Saccharomyces cerevisiae |
| 菌种又名 | NCYC 761 [NRRL Y-17772] |
| 菌种名称 | ATCC36899 ATCC 36899 |
| 产品目录号 | 36899 |
| 生物安全等级 | 1 |
| ATCC36899标准菌株基本信息 | ATCC ATCC36899 ATCC 36899 NCYC 761 [NRRL Y-17772] 酿酒酵母Saccharomyces cerevisiae NCYC 棕榈酒 36899 ATCC培养基200：YM琼脂或YM肉汤 30 ℃ 1 否 ATCC36899 酿酒酵母Saccharomyces cerevisiae Chen WB, et al. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl. Environ. Microbiol. 66: 5348-5352, 2000. PubMed: 11097913 Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985. Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699 |
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