Lachancea fermentati
Lachancea fermentati
规格:
货期:
编号:TS563524
品牌:Testobio
| Product Number | TS563524 |
| Strain Number | DBVPG 6178 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Lachancea fermentati |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Drosophila sp., fruit fly |
| Geographic Origin | USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Phaff et al., v.Leeuwenhoek 22: 145-161, 1956; van der Walt, in Lodder (ed.), The Yeasts, a Taxonomic Study, Amsterdam. p.658, 1970; Pedersen, Carlsberg Res.Commun. 51: 163-183, 1986; Kurtzman, Yeast 6: 213-219, 1990; James et al., Yeast 10: 871-881, 1994; Buzzini, Martini, Syst.Appl.Microbiol. 23, 450-457, 2000. |
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| Product Number | TS563524 |
| Strain Number | DBVPG 6178 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Lachancea fermentati |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Drosophila sp., fruit fly |
| Geographic Origin | USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Phaff et al., v.Leeuwenhoek 22: 145-161, 1956; van der Walt, in Lodder (ed.), The Yeasts, a Taxonomic Study, Amsterdam. p.658, 1970; Pedersen, Carlsberg Res.Commun. 51: 163-183, 1986; Kurtzman, Yeast 6: 213-219, 1990; James et al., Yeast 10: 871-881, 1994; Buzzini, Martini, Syst.Appl.Microbiol. 23, 450-457, 2000. |
