| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC26609 ATCC 26609 |
| 菌种又名: | S 3 [NRRL Y-11882] |
| 菌株类型: | 酿酒酵母Saccharomyces cerevisiae |
| 存储人: | CS Lin |
| 分离来源: | 小兴酒饼 |
| 产品目录号: | 26609 |
| 培养基: | ATCC培养基200：YM琼脂或YM肉汤 |
| 生长条件: | 30 ℃ |
| 生物安全等级: | 1 |
| 模式菌株: | 否 |
| 菌株特点: |
ATCC26609 酿酒酵母Saccharomyces cerevisiae |
| 参考文献: |
Chen WB, et al. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl. Environ. Microbiol. 66: 5348-5352, 2000. PubMed: 11097913
Lin CF, et al. Taxonomic studies on the yeasts used in shao-hsing wine manufacture. J. Ferment. Technol. 52: 196-200, 1974.
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