| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC1324, NCYC 1324 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称: | 酒酿酵母 |
| 菌种代号: | NCYC 1324 |
| 分离: | 未知 |
| 来源历史: | << NCYC << Scottish 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: |
Y338
Goodey, A. R., and R. Tubb. 1982. Genetic and biochemical analysis of the ability of Saccharomyces cerevisiae to decarboxylate cinnamic acids. J. Gen. Microbiol. 128: 2615-2620.
Y339
Brown, A. J., A. R. Goodey, and R. S. Tubb. 1982. Restriction analysis of 2@mm DNA from diverse strains of yeast. J. Inst. Brew. 88: 7-10.
|
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