一、菌种简介
1、菌种名称：汉逊德巴利酵母 Debaryomyces hansenii
2、菌种编号：TS770986
3、生物危害程度：四类
二、储存条件 冻干菌种和试管斜面请置于2℃～8℃冷藏。
三、培养条件
1、培养基： 5 °Bé麦芽汁琼脂
2、培养基成分：5°Bé麦芽汁 1.0L（或用MEB代替），琼脂 15.0g，自然pH。推荐使用商品化成品培养基。
3、需氧类型：好氧
4、培养温度：28
四、注意事项
1、菌种常规培养时间：细菌1-2天，酵母3天，霉菌5-7天，大型真菌 7-10天。
2、试管斜面菌种请尽快转接，不建议长期存放。
3、初次使用时请按照本说明书推荐条件进行复活培养，如使用其它类型培养基或培养条件造成菌种不活等损失，泰斯拓生物科技不负责任。
4、使用者应保证菌种的安全存储和操作，带菌废弃物应高压灭菌处理后丢弃。
References[edit]
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^ Jump up to:a b c d e f Breuer U, Harms H (April 2006). "Debaryomyces hansenii--an extremophilic yeast with biotechnological potential". Yeast. 23 (6): 415–437. doi:10.1002/yea.1374. PMID 16652409. S2CID 26399411.
^ Banjara N, Nickerson KW, Suhr MJ, Hallen-Adams HE (April 2016). "Killer toxin from several food-derived Debaryomyces hansenii strains effective against pathogenic Candida yeasts". International Journal of Food Microbiology. 222 (2): 23–29. doi:10.1016/j.ijfoodmicro.2016.01.016. PMID 26828815.
^ Fleet GH (March 1990). "Yeasts in dairy products". The Journal of Applied Bacteriology. 68 (3): 199–211. doi:10.1111/j.1365-2672.1990.tb02566.x. PMID 2187843.
^ Dalton HK, Board RG, Davenport RR (1984). "The yeasts of British fresh sausage and minced beef". Antonie van Leeuwenhoek. 50 (3): 227–248. doi:10.1007/BF02342134. PMID 6486769. S2CID 20503633.
^ Jackson M (6 April 2001), Washington hosts historic tasting of British and Irish classics
^ Heinz J, Krahn T, Schulze-Makuch D (April 2020). "A New Record for Microbial Perchlorate Tolerance: Fungal Growth in NaClO4 Brines and its Implications for Putative Life on Mars". Life. 10 (5): 53. doi:10.3390/life10050053. PMC 7281446. PMID 32353964.
^ "Debaryomyces hansenii (ID 195) - Genome - NCBI". www.ncbi.nlm.nih.gov. Retrieved 2020-12-31.
^ Mathew S, Abraham TE, Sudheesh S (2007). "Rapid conversion of ferulic acid to 4-vinyl guaiacol and vanillin metabolites by Debaryomyces hansenii". Journal of Molecular Catalysis B: Enzymatic. 44 (2): 48–52. doi:10.1016/j.molcatb.2006.09.001.
