| 产品名称： | Priceomyces carsonii (Phaff et Knapp) Suzuki et Kurtzman |
|---|---|
| 商品货号： | TS208945 |
| Deposited As： | Pichia vini var. melibiosi Santa Maria, teleomorph |
| Strain Designations： | Ac 526 S CBS 5254, IFO 1989, NRRL Y-7125, UCD 75-75 |
| 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： | yes (type strain of Pichia vini var. melibiosi) |
| Preceptrol®： | no |
| Comments： | Utilizes melibiose |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | J Santa Maria |
| Isolation： | Alpechin, Spain |
| References： | Santa Maria J. New melibiose-utilizing yeasts isolated from "alpechin". Antonie van Leeuwenhoek 29: 329-343, 1963. type strain of Pichia vini var. melibiosi type strain of Pichia vini var. melibiosi |
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| 产品名称： | Priceomyces carsonii (Phaff et Knapp) Suzuki et Kurtzman |
|---|---|
| 商品货号： | TS208945 |
| Deposited As： | Pichia vini var. melibiosi Santa Maria, teleomorph |
| Strain Designations： | Ac 526 S CBS 5254, IFO 1989, NRRL Y-7125, UCD 75-75 |
| 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： | yes (type strain of Pichia vini var. melibiosi) |
| Preceptrol®： | no |
| Comments： | Utilizes melibiose |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | J Santa Maria |
| Isolation： | Alpechin, Spain |
| References： | Santa Maria J. New melibiose-utilizing yeasts isolated from "alpechin". Antonie van Leeuwenhoek 29: 329-343, 1963. type strain of Pichia vini var. melibiosi type strain of Pichia vini var. melibiosi |
