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平臺(tái)編號(hào)：bio-74590
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國(guó)際編號(hào)：ATCC 2367
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拉丁屬名： Saccharomyces cerevisiae
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規(guī)格：freeze-dried
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用途：ATCC原裝進(jìn)口
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服務(wù)費(fèi)用：
加載中…… - 訂購(gòu)
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類(lèi)或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
53釀酒酵母
Saccharomyces cerevisiae Meyen ex E.C. Hansen 拉丁名
(ATCC? 2367?) 菌株編號(hào)
Alternate State: Candida robusta Diddens et Lodder /
Strain Designations 菌株別名 : 53 [BI CZAS 328/2, CBS 423, CCRC 21815, CCY 21-12-2, DBVPG 6048, IFO 0253, NCYC 700, NRRL Y-140, NRRL Y-1536] /
Product Format 提供形式 : freeze-dried
Deposited As Saccharomyces chodati Steiner, teleomorph Classification Saccharomycetes, Saccharomycetidae,
Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae,Saccharomyces, cerevisiae
Strain Designations 菌株別名 53 [BI CZAS 328/2, CBS 423, CCRC 21815, CCY 21-12-2, DBVPG 6048, IFO 0253, NCYC 700, NRRL Y-140, NRRL Y-1536]
Alternate State Candida robusta Diddens et Lodder
Biosafety Level 生物安全等級(jí) 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 模式菌株 yes (type strain of Saccharomyces chodati)
Preceptrol? no
Comments 注釋 Hexaploid Morphology After 3 days cells are globose, ovoidal or elongate, 3.0-8.0 x 5.0-10.0 ?m.
Growth is butyrous and light cream colored. Sediment is present after one month.
Medium 培養(yǎng)基 ATCC? Medium 200: YM agar or YM broth
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度 : 30.0℃
Sequenced Data No DNA sequencing was performed in house on this product.
Morphology After 3 days cells are globose, ovoidal or elongate, 3.0-8.0 x 5.0-10.0 ?m.
Growth is butyrous and light cream colored. Sediment is present after one month.
Name of Depositor R Chodat Isolation wine, Switzerland
References 參考文獻(xiàn) Steiner JMEtude sur les levures actives des vins Valaisans Thesis, Univ. Geneva, 1924
type strain of Saccharomyces chodati
type strain of Saccharomyces chodati
ATCC2367
