Saccharomyces cerevisiae
Saccharomyces cerevisiae
规格:
货期:
编号:TS460909
品牌:Testobio
| Product Number | TS460909 |
| Strain Number | CICC 1305 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | ←No.1 Research Institute of Fermentation Industry, The Ministry of Light Industry Shaoxing wine group |
| Date of Isolation | |
| Isolated From | Fermentation broth, Shaoxing city of Zhejiang province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 28-30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0039：李金霞，刘光全，程池. 酿酒酵母26S rDNA D1/D2区序列分析及其系统发育研究. 酿酒[J]. 2007,34(1):37-39. |
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| Product Number | TS460909 |
| Strain Number | CICC 1305 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | ←No.1 Research Institute of Fermentation Industry, The Ministry of Light Industry Shaoxing wine group |
| Date of Isolation | |
| Isolated From | Fermentation broth, Shaoxing city of Zhejiang province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 28-30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0039：李金霞，刘光全，程池. 酿酒酵母26S rDNA D1/D2区序列分析及其系统发育研究. 酿酒[J]. 2007,34(1):37-39. |
