| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC36900 ATCC 36900 |
| 菌种又名: | NCYC 738 |
| 菌株类型: | 酿酒酵母Saccharomyces cerevisiae |
| 存储人: | NCYC |
| 分离来源: | 连续发酵装置 |
| 产品目录号: | 36900 |
| 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: |
ATCC36900 酿酒酵母Saccharomyces cerevisiae |
| 参考文献: |
. . J. Inst. Brew. 79: 137-141, 1973.
Chen WB, et al. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl. Environ. Microbiol. 66: 5348-5352, 2000. PubMed: 11097913
Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985.
Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699
|
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