ATCC14679

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ATCC14679标准菌株基本信息

出品公司: ATCC
菌种名称: ATCC 14679 , ATCC14679
菌种又名: NRRL Y-2547 [CBS 4837, CCRC 21487, DSM 2531, IFO 1876, NBRC 1876, NCYC 751]
菌株类型: 鲁氏酵母 ,Zygosaccharomyces rouxii
存储人: NRRL
分离来源: Japanese miso
产品目录号: 14679
其他保藏库编号: BCRC21487,ATCC 14679 ;CBS 4837 ;IFO 1876 ;NCYC 751 ;NRRL Y-2547
培养基:
ATCC®培养基28:Emmons对Sabouraud琼脂的改性
ATCC®培养基200:YM琼脂或YM肉汤
ATCC®培养基336:马铃薯葡萄糖琼脂(PDA)
生长条件: 24-26℃,  有氧
生物安全等级: 1
模式菌株:
应用: 科研,生产,主要用于产生味噌转换主机
菌株特点:
核苷酸(genbank):bbqv00000000合酵母菌rouxii株NBRC 1876,全基因组鸟枪测序项目
参考文献:
Smith AK, et al. Preparation of miso. US Patent 2,967,108 dated Jan 3 1961
 
Hesseltine CW. A millennium of fungi, food, and fermentation. Mycologia 57: 149-197, 1965.
 
Oshio K, et al. Construction of a host-vector system in the osmophilic haploid yeast Zygosaccharomyces rouxii. J. Ferment. Technol. 66: 481-488, 1988.
 
Solieri L, et al. Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle. FEMS Yeast Res.13: 245-258, 2013. PubMed: 23279556
 
Shepherd A, Piper PW. The Fps1p aquaglyceroporin facilitates the use of small aliphatic amides as a nitrogen source by amidase-expressing yeasts. FEMS Yeast Res.10: 527-534, 2010. PubMed: 20491941
 
Suezawa Y, Suzuki M, Mori H. Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. Biosci. Biotechnol. Biochem. 72: 2452-2455, 2008. PubMed: 18776675
 
James SA, et al. Molecular evidence for the existence of natural hybrids in the genus Zygosaccharomyces. FEMS Yeast Res. 5: 747-755, 2005. PubMed: 15851103

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