| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC 26422 , ATCC26422 |
| 菌种又名: | Kyokai 7 [VTT C-79099] |
| 菌株类型: | 酿酒酵母 ,Saccharomyces cerevisiae |
| 存储人: | Research Institute of Brewing, Japan |
| 分离来源: | Sake yeast |
| 产品目录号: | 26422 |
| 其他保藏库编号: | BCRC23269,NBRC 2347; IFO 2347; ATCC 26422; CECT 10712; MCYC 3176; NBRC 101557; NCIM 3456; NCYC 479; NRRL Y-11573; VTT C-79099 |
| 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1245:Yepd
|
| 生长条件: | 30℃, 有氧 |
| 生物安全等级: | 1 |
| 模式菌株: | 是 |
| 应用: |
科研，生产产生醇乙酰转移酶
二倍体转化宿主
|
| 菌株特点: |
全基因组（GenBank）：Babq00000000酿酒酵母Kyokai 7号，全基因组鸟枪测序项目 |
| 参考文献: |
Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 18: 423-434, 2011. PubMed: 21900213
Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907
Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580
Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J Ferment Bioeng 77: 119-124, 1994.
Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci Biotechnol Biochem 57: 2094-2098, 1993. PubMed: 7764365
. . J. Ferment. Technol. 51: 85-95, 1973.
. . J. Ferment. Technol. 51: 551-559, 1973.
. . J. Ferment. Technol. 49: 959-967, 1971.
Agric. Biol. Chem. 35: 1024-1032, 1971.
Agric. Bull. Saga Univ. 14: 199-208, 1970.
. . J. Soc. Brew. 58: 583-587, 1963.
. . J. Soc. Brew. 42: 26, 1947.
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