Pichia membranifaciens
Pichia membranifaciens
规格:
货期:
编号:TS566514
品牌:Testobio
| Product Number | TS566514 |
| Strain Number | DBVPG 6215 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Pichia membranifaciens |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | wine |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | T of Mycoderma valida Leberle |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Will, Centralbl.Bakteriol.Parasitenkd., Abt.II 28: 1-37, 1910; Nagornaya et al., Mikrobiologicheskij Zhurnal (Kiev). 52: 26-30, 1990; Naumov et al., Dokl.Biol.Sci. 343: 381-383, 1995; Suzuki, Nakase, Microbiol.Cult.Coll. 14: 49-62, 1998; Daniel et al., Int.J.Syst.Evol.Microbiol. 51: 1593-606, 2001; Daniel et al., Int.J.Food Microbiol. 86: 61-78, 2003; Tsui et al., FEMS Yeast Res. 8: 651-9, 2008. |
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| Product Number | TS566514 |
| Strain Number | DBVPG 6215 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Pichia membranifaciens |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | wine |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | T of Mycoderma valida Leberle |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Will, Centralbl.Bakteriol.Parasitenkd., Abt.II 28: 1-37, 1910; Nagornaya et al., Mikrobiologicheskij Zhurnal (Kiev). 52: 26-30, 1990; Naumov et al., Dokl.Biol.Sci. 343: 381-383, 1995; Suzuki, Nakase, Microbiol.Cult.Coll. 14: 49-62, 1998; Daniel et al., Int.J.Syst.Evol.Microbiol. 51: 1593-606, 2001; Daniel et al., Int.J.Food Microbiol. 86: 61-78, 2003; Tsui et al., FEMS Yeast Res. 8: 651-9, 2008. |
