| 产品名称： | Kazachstania exigua (Reess ex E.C. Hansen) Kurtzman |
|---|---|
| 商品货号： | TS190234 |
| Deposited As： | Saccharomyces exiguus Reess ex Hansen, synonyms |
| Strain Designations： | M14 |
| 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： | Maltose-negative leavening agent in sourdough Lack of competition with lactic acid bacteria for maltose |
| Medium： | ATCC® Medium 323: Malt agar medium |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | M Gobbetti |
| Special Collection： | NCRR Contract |
| Isolation： | wheat sourdough, Umbria, Italy |
| References： | . . Appl. Microbiol. Biotechnol. 41: 456-460, 1994. Gobbetti M, et al. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol. Biotechnol. 10: 275-279, 1994. Kurtzman CP. Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. FEMS Yeast Res. 4: 233-245, 2003. |
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| 产品名称： | Kazachstania exigua (Reess ex E.C. Hansen) Kurtzman |
|---|---|
| 商品货号： | TS190234 |
| Deposited As： | Saccharomyces exiguus Reess ex Hansen, synonyms |
| Strain Designations： | M14 |
| 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： | Maltose-negative leavening agent in sourdough Lack of competition with lactic acid bacteria for maltose |
| Medium： | ATCC® Medium 323: Malt agar medium |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | M Gobbetti |
| Special Collection： | NCRR Contract |
| Isolation： | wheat sourdough, Umbria, Italy |
| References： | . . Appl. Microbiol. Biotechnol. 41: 456-460, 1994. Gobbetti M, et al. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol. Biotechnol. 10: 275-279, 1994. Kurtzman CP. Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. FEMS Yeast Res. 4: 233-245, 2003. |
