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 | Noda Inst. Sci. Res. |
| 出品公司 | ATCC |
| 参考文献 | Noda F, et al. Influence of pH on inhibitory activity of acetic acid on osmophilic yeasts used in brine fermentation of soy sauce. Appl. Environ. Microbiol. 43: 245-246, 1982. Hamada T, et al. Structure of cell wall and extracellular mannans from Saccharomyces rouxii and their relationship to a high concentration of NaCl in the growth medium. Appl. Environ. Microbiol. 48: 708-712, 1984. Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973 Onishi H. Production of glycerine by fermentation. US Patent 3,012,945 dated Dec 12 1961 Dahlen T, et al. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces rouxii. J. Bio |
| 模式菌株 | 否 |
| 生长条件 | 24 ℃ |
| 菌株特点 | ATCC13356 鲁氏接合酵母菌Zygosaccharomyces rouxii |
| 菌株类型 | 鲁氏接合酵母菌Zygosaccharomyces rouxii |
| 菌种又名 | m3 |
| 菌种名称 | ATCC13356 ATCC 13356 |
| 产品目录号 | 13356 |
| 生物安全等级 | 1 |
| ATCC13356标准菌株基本信息 | ATCC ATCC13356 ATCC 13356 m3 鲁氏接合酵母菌Zygosaccharomyces rouxii Noda Inst. Sci. Res. 13356 ATCC培养基200：YM琼脂或YM肉汤 24 ℃ 1 否 ATCC13356 鲁氏接合酵母菌Zygosaccharomyces rouxii Noda F, et al. Influence of pH on inhibitory activity of acetic acid on osmophilic yeasts used in brine fermentation of soy sauce. Appl. Environ. Microbiol. 43: 245-246, 1982. Hamada T, et al. Structure of cell wall and extracellular mannans from Saccharomyces rouxii and their relationship to a high concentration of NaCl in the growth medium. Appl. Environ. Microbiol. 48: 708-712, 1984. Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973 Onishi H. Production of glycerine by fermentation. US Patent 3,012,945 dated Dec 12 1961 Dahlen T, et al. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces rouxii. J. Bio |
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