| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC535, NCYC 535 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称: | 酿酒酵母 |
| 菌种代号: | ATCC 18824;CBS 1171;CECT 1942;CLIB 227;DBVPG 6173;DSM 70449;IFO 10217;IGC 4455;JCM 7255;MUCL 31497;NCYC 505;NRRL Y-12632 |
| 分离: | 啤酒酵母 |
| 来源历史: | << CBS << A. C. van Wijk |
| 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: |
Y158
Manners, D. J., A. J. Masson, and J. C. Patterson. 1974. The heterogeneity of glucan preparation from the walls of various yeasts. J. Gen. Microbiol. 80: 411-417.
|
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