| 保藏机构: | NCYCZ、NCYC |
|---|---|
| 菌种名称: | NCYC1406, NCYC 1406 |
| 英文名称: | Saccharomyces cerevisiae |
| 菌种又名: | |
| 中文名称: | 酒酿酵母 |
| 菌种代号: | IAM 4098 ;NCYC 1406 |
| 分离: |
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.
|
| 来源历史: | << NCYC << S. Hara |
| 培养基: | 未知 |
| 培养条件: | 24°C 3天 |
| 菌种说明: | |
| 生物安全等级: | 1 |
| 参考文献: |
Y334
Hara, S., Y. Iimura, H. Oyama, T. Kozeki, K. Kitano, and K. Otsuka. 1981. The breeding of Cryophilic killer wine yeasts. Agric. Biol. Chem. 45: 1327-1334.
Y335
1980. Am. J. Enol. Vitic. 31: 28-37.
|
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