Debaryomyces etchellsii
Debaryomyces etchellsii
规格:
货期:
编号:TS595979
品牌:Testobio
| Product Number | TS595979 |
| Strain Number | DBVPG 7271 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Debaryomyces etchellsii |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | fermenting cucumber |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T of Pichia etchellsii Kreger-van Rij |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Etchells, Bell, Food Technol. 4: 77-83, 1950; Etchells, Bell, Farlowia 4: 87-112, 1950; Kreger-van Rij, A.v.Leeuwenhoek 30: 428-432, 1964; Yamada et al., J.Gen.Appl.Microbiol. 19: 189-208, 1973; Price et al., Microbiol.Rev. 42: 161-193, 1978; Cong et al., Microbiology 140: 1327-1335, 1994; Kurtzman, Robnett, J.Clin.Microbiol. 35: 1216-23, 1997; Daniel et al., Int.J.Syst.Evol.Microbiol. 51: 1593-606, 2001; Klassen et al., Plasmid. 47: 224-33, 2002; Diezmann et al., J.Clin.Microbiol. 42: 5624-35, 2004. |
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| Product Number | TS595979 |
| Strain Number | DBVPG 7271 |
| WDCM number of Culture Collection | 180 |
| Organism Name | Debaryomyces etchellsii |
| Organism Type | yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | fermenting cucumber |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T of Pichia etchellsii Kreger-van Rij |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Etchells, Bell, Food Technol. 4: 77-83, 1950; Etchells, Bell, Farlowia 4: 87-112, 1950; Kreger-van Rij, A.v.Leeuwenhoek 30: 428-432, 1964; Yamada et al., J.Gen.Appl.Microbiol. 19: 189-208, 1973; Price et al., Microbiol.Rev. 42: 161-193, 1978; Cong et al., Microbiology 140: 1327-1335, 1994; Kurtzman, Robnett, J.Clin.Microbiol. 35: 1216-23, 1997; Daniel et al., Int.J.Syst.Evol.Microbiol. 51: 1593-606, 2001; Klassen et al., Plasmid. 47: 224-33, 2002; Diezmann et al., J.Clin.Microbiol. 42: 5624-35, 2004. |
