Schizosaccharomyces japonicus Yukawa & Maki (1931)
Schizosaccharomyces japonicus Yukawa & Maki (1931)
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货期:
编号:TS571062
品牌:Testobio
| Product Number | TS571062 |
| Strain Number | UCDFST 71-26 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Schizosaccharomyces japonicus Yukawa & Maki (1931) |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Ex strawberry wine Japan. |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | NA Bokulich, C-F Hwang, S Liu, KL Boundy-Mills, DA Mills. 2012. Profiling the yeast communities of wine fermentations using terminal restriction fragment length polymorphism analysis. Am. J. Vitiv. 63(2) 185-194. |
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| Product Number | TS571062 |
| Strain Number | UCDFST 71-26 |
| WDCM number of Culture Collection | 888 |
| Organism Name | Schizosaccharomyces japonicus Yukawa & Maki (1931) |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Ex strawberry wine Japan. |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | NA Bokulich, C-F Hwang, S Liu, KL Boundy-Mills, DA Mills. 2012. Profiling the yeast communities of wine fermentations using terminal restriction fragment length polymorphism analysis. Am. J. Vitiv. 63(2) 185-194. |
