Lachancea fermentati by D1D2 (Krroemer & Krumbholz) Yarrow & Meyer (1978)
Lachancea fermentati by D1D2 (Krroemer & Krumbholz) Yarrow & Meyer (1978)
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编号:TS543486
品牌:Testobio
| Product Number | TS543486 |
| Strain Number | UCDFST 51-259 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Lachancea fermentati by D1D2 (Krroemer & Krumbholz) Yarrow & Meyer (1978) |
| Organism Type | Yeast |
| History of Deposit | H. J. Phaff, UCDFST |
| Date of Isolation | 1961-09 |
| Isolated From | Isolated from Drosophila pinicola, Sierra Nevada Mts. |
| Geographic Origin | Mather, Central Sierra Nevada, California, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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Lachancea fermentati by D1D2 (Krroemer & Krumbholz) Yarrow & Meyer (1978)
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| Product Number | TS543486 |
| Strain Number | UCDFST 51-259 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Lachancea fermentati by D1D2 (Krroemer & Krumbholz) Yarrow & Meyer (1978) |
| Organism Type | Yeast |
| History of Deposit | H. J. Phaff, UCDFST |
| Date of Isolation | 1961-09 |
| Isolated From | Isolated from Drosophila pinicola, Sierra Nevada Mts. |
| Geographic Origin | Mather, Central Sierra Nevada, California, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
