ATCC26422

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ATCC26422标准菌株基本信息

出品公司: ATCC
菌种名称: ATCC 26422 , ATCC26422
菌种又名: Kyokai 7 [VTT C-79099]
菌株类型: 酿酒酵母 ,Saccharomyces cerevisiae
存储人: Research Institute of Brewing, Japan
分离来源: Sake yeast
产品目录号: 26422
其他保藏库编号: BCRC23269,NBRC 2347; IFO 2347; ATCC 26422; CECT 10712; MCYC 3176; NBRC 101557; NCIM 3456; NCYC 479; NRRL Y-11573; VTT C-79099
培养基:
ATCC®培养基28:Emmons对Sabouraud琼脂的改性
ATCC®培养基200:YM琼脂或YM肉汤
ATCC®培养基1245:Yepd
生长条件: 30℃,  有氧
生物安全等级: 1
模式菌株:
应用: 科研,生产产生醇乙酰转移酶
二倍体转化宿主
菌株特点:
全基因组(GenBank):Babq00000000酿酒酵母Kyokai 7号,全基因组鸟枪测序项目
 
参考文献:
Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 18: 423-434, 2011. PubMed: 21900213
 
Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907
 
Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580
 
Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J Ferment Bioeng 77: 119-124, 1994.
 
Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci Biotechnol Biochem 57: 2094-2098, 1993. PubMed: 7764365
 
. . J. Ferment. Technol. 51: 85-95, 1973.
 
. . J. Ferment. Technol. 51: 551-559, 1973.
 
. . J. Ferment. Technol. 49: 959-967, 1971.
 
Agric. Biol. Chem. 35: 1024-1032, 1971.
 
Agric. Bull. Saga Univ. 14: 199-208, 1970.
 
. . J. Soc. Brew. 58: 583-587, 1963.
 
. . J. Soc. Brew. 42: 26, 1947.

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