| 产品名称： | Candida glabrata (Anderson) Meyer et Yarrow |
|---|---|
| 商品货号： | TS175418 |
| Deposited As： | Candida glabrata (Anderson) Meyer et Yarrow, anamorph |
| Strain Designations： | NCYC 388 |
| Application： | produces killer toxin |
| 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： | Sensitive to killer toxin produced by Schwanniomyces occidentalis ATCC 44252 Killer type K4 |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Sequenced Data： | Not available.
|
| Name of Depositor： | NCYC |
| Chain of Custody： | ATCC < |
| 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 Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985. Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699 |
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| 产品名称： | Candida glabrata (Anderson) Meyer et Yarrow |
|---|---|
| 商品货号： | TS175418 |
| Deposited As： | Candida glabrata (Anderson) Meyer et Yarrow, anamorph |
| Strain Designations： | NCYC 388 |
| Application： | produces killer toxin |
| 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： | Sensitive to killer toxin produced by Schwanniomyces occidentalis ATCC 44252 Killer type K4 |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Sequenced Data： | Not available.
|
| Name of Depositor： | NCYC |
| Chain of Custody： | ATCC < |
| 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 Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985. Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699 |
