Cryptococcus curvatus
Cryptococcus curvatus
规格:
货期:
编号:TS571147
品牌:Testobio
| Product Number | TS571147 |
| Strain Number | DBVPG 6206 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Cryptococcus curvatus |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | sputum |
| Geographic Origin | The Netherlands |
| Nomenclatural status of the strain | T of Candida heveanensis var. curvata Diddens & Lodder |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Diddens, Lodder, Die anaskosporogenen Hefen, 2e Hälfte.p.310, 1942; Aono, Syst.Appl.Microbiol. 13: 394-397, 1990; Matte et al., Biology of the Cell. 68: 159-162, 1990; Vancanneyt et al., Syst.Appl.Microbiol. 17: 65-75, 1994; Meesters, Eggink, Yeast. 12: 723-30, 1997; Akhtar et al., J.Food Lipids. 5: 299-311, 1998; Fell et al., Int.J.Syst.Evol.Microbiol. 50: 1351-1371, 2000; Sugita et al., Microbiol.Immunol. 44: 455-61, 2000; Katsu et al., FEMS Yeast Res. 4: 377-88, 2004; Buzzini et al., FEMS Yeast Res. 5: 379-385, 2005. |
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| Product Number | TS571147 |
| Strain Number | DBVPG 6206 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Cryptococcus curvatus |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | sputum |
| Geographic Origin | The Netherlands |
| Nomenclatural status of the strain | T of Candida heveanensis var. curvata Diddens & Lodder |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Diddens, Lodder, Die anaskosporogenen Hefen, 2e Hälfte.p.310, 1942; Aono, Syst.Appl.Microbiol. 13: 394-397, 1990; Matte et al., Biology of the Cell. 68: 159-162, 1990; Vancanneyt et al., Syst.Appl.Microbiol. 17: 65-75, 1994; Meesters, Eggink, Yeast. 12: 723-30, 1997; Akhtar et al., J.Food Lipids. 5: 299-311, 1998; Fell et al., Int.J.Syst.Evol.Microbiol. 50: 1351-1371, 2000; Sugita et al., Microbiol.Immunol. 44: 455-61, 2000; Katsu et al., FEMS Yeast Res. 4: 377-88, 2004; Buzzini et al., FEMS Yeast Res. 5: 379-385, 2005. |
