Pichia kudriavzevii by D1D2
Pichia kudriavzevii by D1D2
规格:
货期:
编号:TS563296
品牌:Testobio
| Product Number | TS563296 |
| Strain Number | UCDFST 09-427 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Pichia kudriavzevii by D1D2 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Olive abundance testing of Delallo olives. From test olive. Tf group 9/25/09. Olives placed in whirlpack with mesh filter and 1ml of saline/tween 80. Dilutions made and colonies isolated and counted. |
| Geographic Origin | Marco lab, UCD campus, 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 | TS563296 |
| Strain Number | UCDFST 09-427 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Pichia kudriavzevii by D1D2 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Olive abundance testing of Delallo olives. From test olive. Tf group 9/25/09. Olives placed in whirlpack with mesh filter and 1ml of saline/tween 80. Dilutions made and colonies isolated and counted. |
| Geographic Origin | Marco lab, UCD campus, 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. |
