| Product Number | TS595205 |
| Strain Number | DBVPG 7278 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Kodamaea ohmeri |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | cucumber brine |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T of Endomycopsis ohmeri Etchells & T.A. Bell |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Etchells, Bell, Food Technol. 4: 77-83, 1950; Fuson et al., Int.J.Syst.Bacteriol. 30: 217-219, 1980; Yamada et al., Biosci.Biotech.Biochem. 59:1172-1174, 1995; Kurtzman, Robnett, J.Clin.Microbiol. 35: 1216-23, 1997; Chen, et al., J.Clin.Microbiol. 39: 4042-51, 2001; Daniel, Meyer, Int.J.Food Microbiol. 86: 61-78, 2003; Tsui, et al., FEMS Yeast Res. 8: 651-9, 2008. |
| Product Number | TS595205 |
| Strain Number | DBVPG 7278 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Kodamaea ohmeri |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | cucumber brine |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T of Endomycopsis ohmeri Etchells & T.A. Bell |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Etchells, Bell, Food Technol. 4: 77-83, 1950; Fuson et al., Int.J.Syst.Bacteriol. 30: 217-219, 1980; Yamada et al., Biosci.Biotech.Biochem. 59:1172-1174, 1995; Kurtzman, Robnett, J.Clin.Microbiol. 35: 1216-23, 1997; Chen, et al., J.Clin.Microbiol. 39: 4042-51, 2001; Daniel, Meyer, Int.J.Food Microbiol. 86: 61-78, 2003; Tsui, et al., FEMS Yeast Res. 8: 651-9, 2008. |