| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC13356 ATCC 13356 |
| 菌种又名: | m3 |
| 菌株类型: | 鲁氏接合酵母菌Zygosaccharomyces rouxii |
| 存储人: | Noda Inst. Sci. Res. |
| 产品目录号: | 13356 |
| 培养基: | ATCC培养基200：YM琼脂或YM肉汤 |
| 生长条件: | 24 ℃ |
| 生物安全等级: | 1 |
| 模式菌株: | 否 |
| 菌株特点: |
ATCC13356 鲁氏接合酵母菌Zygosaccharomyces rouxii |
| 参考文献: |
Noda F, et al. Influence of pH on inhibitory activity of acetic acid on osmophilic yeasts used in brine fermentation of soy sauce. Appl. Environ. Microbiol. 43: 245-246, 1982.
Hamada T, et al. Structure of cell wall and extracellular mannans from Saccharomyces rouxii and their relationship to a high concentration of NaCl in the growth medium. Appl. Environ. Microbiol. 48: 708-712, 1984.
Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973
Onishi H. Production of glycerine by fermentation. US Patent 3,012,945 dated Dec 12 1961
Dahlen T, et al. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces rouxii. J. Bio
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