Saccharomyces cerevisiae
Saccharomyces cerevisiae
规格:
货期:
编号:TS530995
品牌:Testobio
| Product Number | TS530995 |
| Strain Number | UCDFST 11-637 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | Boundy-Mills, UCDFST |
| Date of Isolation | 2011 |
| Isolated From | 1-gallon pilot olive fermentation, Bucket 2A olive, Sicilian style olives, inoculated with Pichia manshurica from 2007 spoiled olives. |
| Geographic Origin | Davis, California, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | BL Golomb, V Morales, A Jung, B Yau, KL Boundy-Mills, ML Marco. 2013. Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food Microbiology 33(1) 97-106. |
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| Product Number | TS530995 |
| Strain Number | UCDFST 11-637 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | Boundy-Mills, UCDFST |
| Date of Isolation | 2011 |
| Isolated From | 1-gallon pilot olive fermentation, Bucket 2A olive, Sicilian style olives, inoculated with Pichia manshurica from 2007 spoiled olives. |
| Geographic Origin | Davis, California, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | BL Golomb, V Morales, A Jung, B Yau, KL Boundy-Mills, ML Marco. 2013. Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food Microbiology 33(1) 97-106. |
