| 产品名称： | Candida versatilis (Etchells et Bell) Meyer et Yarrow |
|---|---|
| 商品货号： | TS198985 |
| Deposited As： | Torulopsis versatilis (Etchells et Bell) Lodder et Kreger-van Rij, anamorph |
| 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 |
| Disclosure： | This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC. |
| Preceptrol®： | no |
| Comments： | inhibition by acetic acid |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | Kikkoman Shioyu Co., Ltd. |
| U.S. Patent Number： | |
| Isolation： | soy sauce moromi |
| References： | Noda F, et al. Influence of pH on inhibitory activity of acetic acid on osmophilic yeasts used in brine fermentation of soy sauce. Appl. Environ. Microbiol. 43: 245-246, 1982. |
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| 产品名称： | Candida versatilis (Etchells et Bell) Meyer et Yarrow |
|---|---|
| 商品货号： | TS198985 |
| Deposited As： | Torulopsis versatilis (Etchells et Bell) Lodder et Kreger-van Rij, anamorph |
| 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 |
| Disclosure： | This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC. |
| Preceptrol®： | no |
| Comments： | inhibition by acetic acid |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | Kikkoman Shioyu Co., Ltd. |
| U.S. Patent Number： | |
| Isolation： | soy sauce moromi |
| References： | Noda F, et al. Influence of pH on inhibitory activity of acetic acid on osmophilic yeasts used in brine fermentation of soy sauce. Appl. Environ. Microbiol. 43: 245-246, 1982. |
