| 产品名称： | Dekkera bruxellensis van der Walt |
|---|---|
| 商品货号： | TS207901 |
| Deposited As： | Brettanomyces lambicus Kufferath et van Laer |
| Strain Designations： | NRRL Y-1413 CBS 75; Lc VI, CCRC 21519, CCY 31-9-1, IFO 0797, IFO 1154, VKM Y-27 |
| Application： | Produces citric acid (citrate) |
| 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： | yes (Type strain of Brettanomyces lambicus) |
| 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： | NRRL |
| Chain of Custody： | ATCC <-- NRRL <-- CBS 75 <-- M.T.J. Custers Lc VI |
| Isolation： | Lambic beer |
| References： | Suzuki T, et al. Method of producing citric acid. US Patent 3,733,253 dated May 15 1973 Lee FL, Jong SC. New species Dekkera custersiana and D. lambica, teleomorphs of Brettanomyces. Mycotaxon 25: 455-460, 1986. Kufferath H, van Laer MH. Etudes sur les levures de lambic. Leur action chimique sur les milieux de culture. Bull. Soc. Chim. Belg. 30: 270-276, 1921. Type strain of Brettanomyces lambicus |
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| 产品名称： | Dekkera bruxellensis van der Walt |
|---|---|
| 商品货号： | TS207901 |
| Deposited As： | Brettanomyces lambicus Kufferath et van Laer |
| Strain Designations： | NRRL Y-1413 CBS 75; Lc VI, CCRC 21519, CCY 31-9-1, IFO 0797, IFO 1154, VKM Y-27 |
| Application： | Produces citric acid (citrate) |
| 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： | yes (Type strain of Brettanomyces lambicus) |
| 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： | NRRL |
| Chain of Custody： | ATCC <-- NRRL <-- CBS 75 <-- M.T.J. Custers Lc VI |
| Isolation： | Lambic beer |
| References： | Suzuki T, et al. Method of producing citric acid. US Patent 3,733,253 dated May 15 1973 Lee FL, Jong SC. New species Dekkera custersiana and D. lambica, teleomorphs of Brettanomyces. Mycotaxon 25: 455-460, 1986. Kufferath H, van Laer MH. Etudes sur les levures de lambic. Leur action chimique sur les milieux de culture. Bull. Soc. Chim. Belg. 30: 270-276, 1921. Type strain of Brettanomyces lambicus |
