Candida mogii Vidal-Leiria, anamorph 拉丁名
(ATCC? 18364?) 統(tǒng)一編號
Strain Designations 別名 IGC 3688 [ATCC 60124, CBS 2032, DBVPG 6146, IFO 0436, JCM 1611, NRRL Y-17032, NRRL Y-17062]
Alternate Stat Zygosaccharomyces rouxii (Boutroux) Yarrow, teleomorph
Application 用途 produces xylitol
produces xylitol from D-xylose
Biosafety Level 生物安全等級 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Type Strain 模式菌種 yes (type strain)
Preceptrol? no
Medium 培養(yǎng)基 ATCC? Medium 200: YM agar or YM broth
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 24.0°C
Name of Depositor 寄存者 Gulbenkian Institute of Science
Chain of Custody 來源國家 ATCC <<--Gulbenkian Institute of Science<<--M. Mogi (Torulopsis miso alpha)
Isolation 分離基物 Fuchu miso, Japan
References 參考文獻(xiàn) Vidal-Leiria M. Candida mogii sp. n., a halotolerant yeast associated with miso fermentation. Antonie van Leeuwenhoek 33: 341-344, 1967. PubMed: 5299914
Rizzi M, et al. Microbial production of xylitol from wheat straw hydrolysates. DECHEMA Biotechnol. Conf. 5B: 541-544, 1992.
Winkelhausen E, Kuzmanova S. Microbial conversion of D-xylose to xylitol. J Ferment Bioeng 86: 1-14, 1998.
type strain
type strain
ATCC18364
