| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC1056, NCYC 1056 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称 | 酿酒酵母 |
| 菌种代号: | IFO 10012 ;NCYC 1056 |
| 分离: | 未知 |
| 来源历史: | << IFO << NCYC (Saccharomyces pastorianus) << British brewery |
| 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.
|
| 培养条件: | 24°C 3天 |
| 菌种说明: | |
| 生物安全等级: | 1 |
| 参考文献: |
Y609
Kurtzman C. P., and J. W. Fell. 1998. The Yeasts, A Taxonomic Study. 4th edition. Elsevier Science B. V., Amsterdam, The Netherlands.
Keyword
21346, 22365, 22367, 22500
|
买家导航
