Saccharomyces cerevisiae by D1D2
Saccharomyces cerevisiae by D1D2
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货期:
编号:TS563411
品牌:Testobio
| Product Number | TS563411 |
| Strain Number | UCDFST 09-442 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Saccharomyces cerevisiae by D1D2 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Yeast isolated from abundance testing on olives from Middle of season 1. on RBCA 11.25.09 Streaked onto PDA 11/30/09 |
| 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. (Supplemental table) |
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| Product Number | TS563411 |
| Strain Number | UCDFST 09-442 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Saccharomyces cerevisiae by D1D2 |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Yeast isolated from abundance testing on olives from Middle of season 1. on RBCA 11.25.09 Streaked onto PDA 11/30/09 |
| 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. (Supplemental table) |
