| 产品名称： | Millerozyma farinosa (Lindner) Kurtzman et M. Suzuki |
|---|---|
| 商品货号： | TS206417 |
| Deposited As： | Candida cacaoi Buckley et van Uden |
| Strain Designations： | IGC 3422 CBS 2020, CCRC 21561, IFO 10231, UCD 67-22 |
| Application： | produces glucosidase, beta; acid Glucosidase, beta, acid, glucocerebrosidase produces endocellular beta-glucosidase produces extracellular beta-glucosidase |
| 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 Section |
| Type Strain： | yes (type strain of Candida cacaoi) |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | HR Buckley |
| Isolation： | Fermenting cacao, Trinidad |
| References： | Drider D, et al. Purification and properties of the endocellular beta-glucosidase of Candida cacaoi Buckley and Van Uden CBS 2020. J. Appl. Bacteriol. 74: 473-479, 1993. PubMed: 8486554 Drider D, et al. Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a beta-glucosidase from yeast. Bioresour. Technol. 49: 243-246, 1994. Buckley HR, van Uden N. Five new Candida species. Mycopathol. Mycol. Appl. 36: 257-266, 1968. PubMed: 5750670 type strain of Candida cacaoi |
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| 产品名称： | Millerozyma farinosa (Lindner) Kurtzman et M. Suzuki |
|---|---|
| 商品货号： | TS206417 |
| Deposited As： | Candida cacaoi Buckley et van Uden |
| Strain Designations： | IGC 3422 CBS 2020, CCRC 21561, IFO 10231, UCD 67-22 |
| Application： | produces glucosidase, beta; acid Glucosidase, beta, acid, glucocerebrosidase produces endocellular beta-glucosidase produces extracellular beta-glucosidase |
| 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 Section |
| Type Strain： | yes (type strain of Candida cacaoi) |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 200: YM agar or YM broth ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 24°C to 26°C
Atmosphere: Typical aerobic |
| Name of Depositor： | HR Buckley |
| Isolation： | Fermenting cacao, Trinidad |
| References： | Drider D, et al. Purification and properties of the endocellular beta-glucosidase of Candida cacaoi Buckley and Van Uden CBS 2020. J. Appl. Bacteriol. 74: 473-479, 1993. PubMed: 8486554 Drider D, et al. Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a beta-glucosidase from yeast. Bioresour. Technol. 49: 243-246, 1994. Buckley HR, van Uden N. Five new Candida species. Mycopathol. Mycol. Appl. 36: 257-266, 1968. PubMed: 5750670 type strain of Candida cacaoi |
