Cryptococcus saitoi
Cryptococcus saitoi
规格:
货期:
编号:TS570826
品牌:Testobio
| Product Number | TS570826 |
| Strain Number | DBVPG 6239 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Cryptococcus saitoi |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | blue cheese |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T of Naganishia gobosus Goto |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Goto, J.Ferment.Technol. 41: 459-461, 1963; Vaughan-Martini, Exptl.Mycol. 15: 140-145, 1991; Vancanneyt et al., Syst.Appl.Microbiol. 17: 65-75, 1994; Scorzetti et al., FEMS Yeast Res. 2: 495-517, 2003. |
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| Product Number | TS570826 |
| Strain Number | DBVPG 6239 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Cryptococcus saitoi |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | blue cheese |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T of Naganishia gobosus Goto |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Goto, J.Ferment.Technol. 41: 459-461, 1963; Vaughan-Martini, Exptl.Mycol. 15: 140-145, 1991; Vancanneyt et al., Syst.Appl.Microbiol. 17: 65-75, 1994; Scorzetti et al., FEMS Yeast Res. 2: 495-517, 2003. |
