NCYC1426

价格:3200元

代购价格:询价

联系方式:I47-825O-882O

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NCYC1426标准菌株基本信息

保藏机构: NCYCZ、NCYC
菌种名称: NCYC1426, NCYC 1426
英文名称: Kluyveromyces marxianus
菌种又名:  
中文名称: 酿酒酵母
菌种代号: ATCC 34439 ;ATCC 8554 ;CBS 5795 ;NCYC 1426 ;NRRL Y-1109 ;UCD 55-61
分离: 草甸金奶油
来源历史: << CBS << NRRL
培养基:
136
YPD MEDIUM
Yeast extract 10.0g
Agar 15.0g
Distilled water 1.0L
Peptone 20.0g
Dextrose 20.0g
培养条件: 24°C 3天
菌种说明:  
生物安全等级: 1
参考文献:
Y139 
Freer, S. N., and R. W. Detroy. 1983. Characterization of cellobiose fermentations to ethanol by yeasts. Biotechnol. Bioeng. 25: 541-557. 
Y150 
Maleszka, R., and H. Schneider. 1982. Fermentation of D-xylose, xylitol and D-xylulose by yeasts. Can. J. Microbiol. 28: 360-363. 
Y181 
Delaney, R. A. M., R. Kennedy, and B. D. Walley. 1975. Composition of Saccharomyces fragilis biomass grown on lactose permeate. J. Sci. Food Agric. 26: 1177-1186. 
Y182 
Mahoney, R. R. 1980. Number and nature of the sulphydryl groups of @b-galactosidase from Kluyveromyces fragilis. J. Food Biochem. 4: 189-199. 
Y183 
Mahoney, R. R., T. A. Nickerson, and R. Whitaker. 1975. Selection of strain, growth conditions and extraction procedures for optimun production of lactase from Kluyveromyces fragilis. J. Dairy Sci. 58: 1620-1629. 

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