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平臺(tái)編號(hào)：bio-83343
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國(guó)際編號(hào)：ATCC 60583
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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)）
H3 釀酒酵母
Saccharomyces cerevisiae Meyen ex E.C. Hansen 拉丁名
(ATCC® 60583™) 統(tǒng)一編號(hào)
Deposited As Saccharomyces cerevisiae Hansen, teleomorph
Classification Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae
Strain Designations 別名 H3
Alternate State Candida robusta Diddens et Lodder
Application 用途 mixed culture sourdough fermentation
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 模式菌種 no
Preceptrol® no
Medium 提供形式 ATCC® Medium 200: YM agar or YM broth
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度: 30.0°C
Name of Depositor 寄存者 G Spicher
Isolation 分離基物 rye sourdough starter, Germany
References 參考文獻(xiàn) Spicher G, et al. The microflora of sourdough. XV. Communications on the behaviour of heterofermentative sourdough bacteria and yeasts in mixed culture. Z. Lebensm. Unters. Forsch. 174: 222-227, 1982.
