| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Candida sp |
| 中文名称 | 念珠菌属 |
| 存储人: | << IFO << RIFY (Y. Ohara) |
| 来源历史: | IFO 842 ;JCM 2317 ;RIFY 7715 |
| 其他保藏中心编号: | IFO 842 ;JCM 2317 ;RIFY 7715 |
| 分离来源: | 葡萄汁 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 24°C |
| 生物安全等级: | 1 |
| 氧气需求: | |
| 培养基: |
TSB培养基：11
YM AGAR (DIFCO 0712) OR YM BROTH (DIFCO 0711)
YM BROTH:
Yeast extract 3.0g
Malt extract 3.0g
Peptone 5.0g
Dextrose 10.0g
Distilled water 1.0L
For YM AGAR, add 20g agar.
|
| 模式菌株: | |
| 参考文献: |
Y293
Ohara, Y., and H. Nonomura. 1956. Dynamic aspect of yeast-flora during various fermentation. Part II. Identification and ecological properties of the isolates. J. Agric. Chem. Soc. Jpn. 30: 524-528.
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