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 | CS Lin |
| 出品公司 | ATCC |
| 分离来源 | 小兴酒饼 |
| 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 Lin CF, et al. Taxonomic studies on the yeasts used in shao-hsing wine manufacture. J. Ferment. Technol. 52: 196-200, 1974. |
| 模式菌株 | 否 |
| 生长条件 | 30 ℃ |
| 菌株特点 | ATCC26609 酿酒酵母Saccharomyces cerevisiae |
| 菌株类型 | 酿酒酵母Saccharomyces cerevisiae |
| 菌种又名 | S 3 [NRRL Y-11882] |
| 菌种名称 | ATCC26609 ATCC 26609 |
| 产品目录号 | 26609 |
| 生物安全等级 | 1 |
| ATCC26609标准菌株基本信息 | ATCC ATCC26609 ATCC 26609 S 3 [NRRL Y-11882] 酿酒酵母Saccharomyces cerevisiae CS Lin 小兴酒饼 26609 ATCC培养基200：YM琼脂或YM肉汤 30 ℃ 1 否 ATCC26609 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 Lin CF, et al. Taxonomic studies on the yeasts used in shao-hsing wine manufacture. J. Ferment. Technol. 52: 196-200, 1974. |
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