Zygotorulaspora florentina (Castelli ex Kudryavtsev) Kurtzman 拉丁名
(ATCC 200584™) 統(tǒng)一編號
Deposited As Zygosaccharomyces florentinus Castelli ex Kudryavtsev
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 frozen
Storage Conditions 保藏條件
Frozen 冷凍物: -80°C or colder
Freeze-Dried 凍干物: 2°C to 8°C
Live Culture: See Propagation Section
Type Strain 模式菌種 no
Preceptrol® no
Comments 注釋 Fermentation
Medium 培養(yǎng)基 ATCC® Medium 28: Emmons' modification of Sabouraud's agar
ATCC® Medium 200: YM agar or YM broth
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 24°C to 26°C
Atmosphere 需氧情況: Typical aerobic
Name of Depositor 寄存者 F Leroi
Special Collection NCRR Contract
Chain of Custody 來源國家 ATCC <-- F Leroi <-- M. Pidoux
Isolation 分離基物 Sugary kefir grain used for soft drink, Angers, France
References 參考文獻 Leroi F, Pidoux M. Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 48-53, 1993.
Leroi F, Pidoux M. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 54-60, 1993.
