產品詳情
簡單介紹：
ATCC7754釀酒酵母Saccharomyces cerevisiae標準菌株菌種
詳情介紹：
| 出品公司: | ATCC |
|---|---|
| _菌_種名稱: | ATCC7754 , ATCC7754 |
| _菌_種又名: | [CBS 1368, CCRC 21727, DSM 2155, IFO 1346, NCYC 79, NRRL Y-977] |
| _菌_株類型: | 釀酒酵母Saccharomyces cerevisiae |
| 存儲人: | RS Williams |
| 分離來源: | 弗萊希曼麵包酵母 |
| 產品目錄號: | 7754 |
| 其他保藏庫編號: | BCRC |
| 培養基: | ATCC® Medium 200: YM agar or YM brothATCC® Medium 1245: YEPDATCC® Medium 28: Emmons' modification of Sabouraud's agar |
| 生長條件: | 25°C 到 30°C, 有氧 |
| 生物安_全等級: | 1 |
| 模式_菌_株: | 否 |
| 應用: | 科研，生產，主要用於生物素測定ISO TC34 SC 9聯合工作組5在ISO 11133和國際食品微生物學與衛生委員會（ICFMH-WPCM）培養基工作組列出的性能試驗培養基參考_菌_株 |
| _菌_株特點: | ATCC7754 是釀酒酵母Saccharomyces cerevisiae 。 |
| 參考文獻: | Snell EE, et al. A quantitative test for biotin and observations regarding its occurrence and properties. J. Am. Chem. Soc. 62: 175-178, 1940. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. |
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