| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC 36237 , ATCC36237 |
| 菌种又名: | CBS 6267 [IFO 1710, JCM 7620] |
| 菌株类型: | 马朗加酵母 ,Saccharomycopsis malanga |
| 存储人: | CBS |
| 分离来源: | Ragi-tapi; fermented food starter, Indonesia |
| 产品目录号: | 36237 |
| 其他保藏库编号: | BCRC23018，ATCC 36237 ;CBS 6267 ;IFO 1710 ;JCM 7620 ;NRRL Y-7175 |
| 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324：麦芽提取物琼脂
|
| 生长条件: | 24-26℃, 有氧 |
| 生物安全等级: | 1 |
| 模式菌株: | 是 |
| 应用: | 科研，生产 |
| 菌株特点: |
核苷酸（genbank）：bcgj00000000马朗加酵母菌菌株JCM 7620，全基因组鸟枪测序项目 |
| 参考文献: |
Kurtzman CP, et al. Formation of extracellular 3-D-hydroxypalmitic acid by Saccharomycopsis malanga. Mycologia 66: 580-587, 1974.
Kurtzman CP, Robnett CJ. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73(4): 331-371, 1998. PubMed: 9850420
Goto S, Takami H. Classification of ascoideaceous yeasts based on the electrophoretic comparison of enzymes and coenzymes Q systems. J. Gen. Appl. Microbiol. 32: 271-282, 1986.
|
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