| 产品名称： | Pichia membranifaciens Hansen |
|---|---|
| 商品货号： | TS203505 |
| Deposited As： | Pichia membranaefaciens Hansen |
| Strain Designations： | NCYC 333 CBS 7374 |
| 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 |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Sectiona |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Killer type K7 |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 324: Malt extract agar |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | NCYC |
| Chain of Custody： | ATCC <-- NCYC <-- A.E. Wiles (Pichia alcoholophila) |
| Isolation： | Draught beer |
| References： | 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： | Pichia membranifaciens Hansen |
|---|---|
| 商品货号： | TS203505 |
| Deposited As： | Pichia membranaefaciens Hansen |
| Strain Designations： | NCYC 333 CBS 7374 |
| 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 |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Sectiona |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Killer type K7 |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 324: Malt extract agar |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | NCYC |
| Chain of Custody： | ATCC <-- NCYC <-- A.E. Wiles (Pichia alcoholophila) |
| Isolation： | Draught beer |
| References： | 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 |
