| 产品名称： | Zygosaccharomyces rouxii (Boutroux) Yarrow |
|---|---|
| 商品货号： | TS136620 |
| Deposited As： | Candida placentae Goto, anamorph |
| Strain Designations： | CK-1 CBS 8000, DBVPG 6477, IFO 1914, NRRL Y-12616 |
| Alternate State： | Candida mogii Vidal-Leiria, Candida placentae Goto |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | yes (type strain of Candida placentae) |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | S Goto |
| Isolation： | sweet and creamy cake, Japan |
| References： | J. Gen. Appl. Microbiol. 25: 296, 1979. Goto S. Saccharomyces placentae Goto sp. nov.. J. Gen. Appl. Microbiol. 26: 311-313, 1980. type strain of Candida placentae type strain of Candida placentae |
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| 产品名称： | Zygosaccharomyces rouxii (Boutroux) Yarrow |
|---|---|
| 商品货号： | TS136620 |
| Deposited As： | Candida placentae Goto, anamorph |
| Strain Designations： | CK-1 CBS 8000, DBVPG 6477, IFO 1914, NRRL Y-12616 |
| Alternate State： | Candida mogii Vidal-Leiria, Candida placentae Goto |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | yes (type strain of Candida placentae) |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | S Goto |
| Isolation： | sweet and creamy cake, Japan |
| References： | J. Gen. Appl. Microbiol. 25: 296, 1979. Goto S. Saccharomyces placentae Goto sp. nov.. J. Gen. Appl. Microbiol. 26: 311-313, 1980. type strain of Candida placentae type strain of Candida placentae |
