| 产品名称： | Zygotorulaspora florentina (Castelli ex Kudryavtsev) Kurtzman |
|---|---|
| 商品货号： | TS142959 |
| Deposited As： | Zygosaccharomyces florentinus Castelli ex Kudryavtsev |
| 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： | frozen |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Fermentation |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | F Leroi |
| Special Collection： | NCRR Contract |
| Chain of Custody： | ATCC <-- F Leroi <-- M. Pidoux |
| Isolation： | Sugary kefir grain used for soft drink, Angers, France |
| References： | Leroi F, Pidoux M. Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 48-53, 1993. Leroi F, Pidoux M. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 54-60, 1993. |
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| 产品名称： | Zygotorulaspora florentina (Castelli ex Kudryavtsev) Kurtzman |
|---|---|
| 商品货号： | TS142959 |
| Deposited As： | Zygosaccharomyces florentinus Castelli ex Kudryavtsev |
| 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： | frozen |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Fermentation |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | F Leroi |
| Special Collection： | NCRR Contract |
| Chain of Custody： | ATCC <-- F Leroi <-- M. Pidoux |
| Isolation： | Sugary kefir grain used for soft drink, Angers, France |
| References： | Leroi F, Pidoux M. Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 48-53, 1993. Leroi F, Pidoux M. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 54-60, 1993. |
