| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Candida versatilis |
| 中文名称 | 皱状假丝酵母 |
| 存储人: | (Etchells & T.A. Bell) S.A. Meyer & Yarrow |
| 来源历史: | << CBS << H. Nonomura |
| 其他保藏中心编号: | CBS 4333 ;IFO 854 ;JCM 6351 ;NRRL Y-6665 |
| 分离来源: | 塔玛利大豆泥 |
| 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：136
YPD MEDIUM
Yeast extract 10.0g
Agar 15.0g
Distilled water 1.0L
Peptone 20.0g
Dextrose 20.0g
|
| 模式菌株: | 是 |
| 参考文献: |
Y1
Kreger-van Rij, N. J. W. 1984. The Yeasts, a Taxonomic Study. Elsevier Science Publishers B. V. -Amsterdam.
Y417
Kurtzman, C. P., and C. J. Robnett. 1991. Phylogenetic relations among species of Saccharomyces, Schizosaccharomyces, Debaryomyces and Schwanniomyces determined from partial ribosomal RNA sequences. Yeast 7: 61-72.
Y429
Lee, F. L., C. F. Lee, S. Okada, W. H. Hsu, and M. Kozaki. 1992. Chemotaxonomic comparison of osmotolerant yeast isolated from "Inyu" (black soybean sauce) mash in Taiwan and "shoyu" (soybean sauce) mash in Japan. Bull. JFCC 8: 11-17.
Y430
Suzuki, M., T. Nakase, H. Mori, H. Toriumi, and C. P. Kurtzman. 1992. Chamotaxonomy study on halophilichalotolerant yeast in the matured soy sauce mash. Bull. JFCC 8: 18-27.
|
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