| 产品名称： | Saccharomyces cerevisiae Meyen ex E.C. Hansen |
|---|---|
| 商品货号： | TS154334 |
| Deposited As： | Saccharomyces cerevisiae Hansen, teleomorph |
| Classification： | Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae |
| Strain Designations： | S 3 NRRL Y-11882 |
| Alternate State： | Candida robusta Diddens et Lodder |
| Application： | Hsao-Hsing wine brewing |
| 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： | no |
| Preceptrol®： | no |
| Comments： | killer toxin-sensitive |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 30.0°C |
| Sequenced Data： | Not available.
|
| Name of Depositor： | CS Lin |
| Isolation： | Hsao-Hsing wine cake |
| References： | 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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| 产品名称： | Saccharomyces cerevisiae Meyen ex E.C. Hansen |
|---|---|
| 商品货号： | TS154334 |
| Deposited As： | Saccharomyces cerevisiae Hansen, teleomorph |
| Classification： | Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae |
| Strain Designations： | S 3 NRRL Y-11882 |
| Alternate State： | Candida robusta Diddens et Lodder |
| Application： | Hsao-Hsing wine brewing |
| 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： | no |
| Preceptrol®： | no |
| Comments： | killer toxin-sensitive |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 30.0°C |
| Sequenced Data： | Not available.
|
| Name of Depositor： | CS Lin |
| Isolation： | Hsao-Hsing wine cake |
| References： | 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. |
