Lachancea waltii (Kodama) 1974
Lachancea waltii (Kodama) 1974
规格:
货期:
编号:TS557137
品牌:Testobio
| Product Number | TS557137 |
| Strain Number | UCDFST 72-13 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Lachancea waltii (Kodama) 1974 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | From exudate of holly (Ilex sp.) in Japan |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | NA Bokulich, C-F Hwang, S Liu, KL Boundy-Mills, DA Mills. 2012. Profiling the yeast communities of wine fermentations using terminal restriction fragment length polymorphism analysis. Am. J. Vitiv. 63(2) 185-194. |
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| Product Number | TS557137 |
| Strain Number | UCDFST 72-13 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Lachancea waltii (Kodama) 1974 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | From exudate of holly (Ilex sp.) in Japan |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | NA Bokulich, C-F Hwang, S Liu, KL Boundy-Mills, DA Mills. 2012. Profiling the yeast communities of wine fermentations using terminal restriction fragment length polymorphism analysis. Am. J. Vitiv. 63(2) 185-194. |
