| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC366, NCYC 366 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称: | 酒酿酵母 |
| 菌种代号: | CBS 6308 ;NCYC 366 |
| 分离: | 未知 |
| 来源历史: | <<cbs<<ncyc |
| 培养基: |
11
YM AGAR (DIFCO 0712) OR YM BROTH (DIFCO 0711)
YM BROTH:
Yeast extract 3.0g
Malt extract 3.0g
Peptone 5.0g
Dextrose 10.0g
Distilled water 1.0L
For YM AGAR, add 20g agar.
|
| 培养条件: | 24°C 3天 |
| 菌种说明: | |
| 生物安全等级: | 1 |
| 参考文献: |
Y441
Pringle, A. T., J. Forsdyke, and A. H. Rose. 1979. Scanning electron microscope study of Saccharomyces cerevisiae spheroplast formation. J. Bacteriol. 140:289-293.
Y442
Keenan, M. H. J., A. H. Rose, and B. W. Silverman 1982. Effect of plasma-membrane phospholipid unsaturation on solute transport into Saccharomyces cerevisiae NCYC 366 J. Gen. Microbiol. 128:2547-2556.
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