| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC10022 ATCC 10022 |
| 菌种又名: | NRRL Y-665 [ATCC 28126, CBS 6432, CCRC 21628, NCTC 2303, NCYC 101, OUT 7946, Seagram 42, TSES Y-127] |
| 菌株类型: | 马仙克鲁维酵母Kluyveromyces marxianus |
| 存储人: | NRRL |
| 产品目录号: | 10022 |
| 培养基: |
ATCC培养基28:Emmons对Sabouraud琼脂的改良
ATCC培养基200：YM琼脂或YM肉汤
ATCC培养基323：麦芽琼脂培养基
|
| 生长条件: | 24-26°C, 有氧 |
| 生物安全等级: | 1 |
| 模式菌株: | 否 |
| 菌株特点: |
ATCC10022 马仙克鲁维酵母Kluyveromyces marxianus |
| 参考文献: |
Maxwell ES, et al. Enzymes of the Leloir pathway. Methods Enzymol. 5: 174-189, 1962.
Fernandes PA, et al. Flocculation of Kluyveromyces marxianus is induced by a temperature upshift. Yeast 9: 859-866, 1993. PubMed: 8212893
Bacci Junior M, et al. Location of the beta-galactosidase of the yeast Kluyveromyces marxianus var. marxianus ATCC 10022. Antonie van Leeuwenhoek 69: 357-361, 1996. PubMed: 8836433
Vienne P, Von Stockar U. Alcohol from whey permeate: strain selection, temperature, and medium optimization. Biotechnol. Bioeng. Symp. 13: 421-435, 1983.
Rapin JD, et al. Glycerol production by yeast fermentation of whey permeate. Enzyme Microb. Technol. 16: 143-150, 1994.
|
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