| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC2592, NCYC 2592 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称: | 酿酒酵母 |
| 菌种代号: | ATCC 4126 ;CBS 1200 ;MUCL 39497 ;NCYC 2592 ;CLIB 409 |
| 分离: | 未知 |
| 来源历史: | << CBS << P. Redaelli |
| 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: |
Y187
Jones, R. P., N. Pamment, and P. F. Greenfield. 1981. Alcohol fermentation by yeasts- the effect of environmental and other variables. Process Biochem. 16: 42-49.
Y189
Bazua, C. D., and C. R. Wilke. 1977. Ethanol effects on the kinetics of a continuous fermentation with Saccharomyces cerevisiae. Biotechnol. Bioeng. Symp. 7: 105-118.
|
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