Pichia rhodanensis
Pichia rhodanensis
规格:
货期:
编号:TS465657
品牌:Testobio
| Product Number | TS465657 |
| Strain Number | MUCL 31263 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Pichia rhodanensis |
| Organism Type | Yeast |
| History of Deposit | C. Ramírez (as Saccharomyces rhodanensis Ramírez & Boidin) -> UCD -> CCRC -> 1991, MUCL |
| Date of Isolation | |
| Isolated From | tanning liquor |
| Geographic Origin | Europe, Spain |
| Nomenclatural status of the strain | Type of Saccharomyces rhodanensis C. Ramírez & Boidin |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ramírez C. and J. Boidin, Rev. Mycol., 4, 405-414, 1953 |
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| Product Number | TS465657 |
| Strain Number | MUCL 31263 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Pichia rhodanensis |
| Organism Type | Yeast |
| History of Deposit | C. Ramírez (as Saccharomyces rhodanensis Ramírez & Boidin) -> UCD -> CCRC -> 1991, MUCL |
| Date of Isolation | |
| Isolated From | tanning liquor |
| Geographic Origin | Europe, Spain |
| Nomenclatural status of the strain | Type of Saccharomyces rhodanensis C. Ramírez & Boidin |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ramírez C. and J. Boidin, Rev. Mycol., 4, 405-414, 1953 |
