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ATCC 26603 酿酒酵母

  • 更新时间:  2020-09-06
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  • 简单描述
  • ATCC 26603 酿酒酵母,ATCC菌种上海复祥生物公司现货供应美国典型培养物保藏中心(ATCC),
    细胞系(3000种);细菌和噬菌体(15000种);动植物病毒(2500种);
    原生动物 1200种以及重组物品等。,超低价格,所谓“踏破铁鞋无觅处.得来全不费工夫!
详细介绍

 ATCC 26603 酿酒酵母

 

ATCC® Number:26603™    Price:$205.00
Organism:Saccharomyces cerevisiae Meyen ex E.C. Hansen deposited as Saccharomyces cerevisiae Hansen, eomorph
Alternate State:Saccharomyces anamensisWill et Heinrich; Saccharomyces hienipiensis Santa Maria; Saccharomyces manchuricus Saito
Designations:Sa28 [NRRL Y-11878]
Isolation:Jamaican cane juice sample
Depositors:DP Rose
Biosafety Level:1
Shipped:freeze-dried
Growth Conditions:ATCC medium 200: YM agar or YM broth
Temperature: 30.0°C
 
Permits/Forms:In addition to the MTA mentioned above, other ATCC and/or regulatory permits may be required for the transfer of this ATCC material. Anyone purchasing ATCC material is ultimay responsible for obtaining the permits. Please click here for information regarding the specific requirements for shipment to your location.
Applications:degrades molasses [58292] 
degrades wood acid hydrolyzate [54310] [589] 
produces alcohol [58790] 
produces ethyl alcohol ethanol [589] [54310] 
produces ethanol from potato starch cocultured with Aspergillus niger ATCC 10864 [860]
ATCC 26603 酿酒酵母
Comments:high alcohol production from molasses, sugar-tolerant [58790]
Subcollection:Yeasts
References:589: Chung IS, Lee YY. Ethanol fermentation of crude acid hydrolyzate of cellulose using high-level yeast inocula. Biotechnol. Bioeng. 27: 308-315, 1985.
860: Abouzied MM, Reddy CA. Direct fermentation of potato starch to ethanol by cocultures of Aspergillus niger and Saccharomyces cerevisiae. Appl. Environ. Microbiol. 52: 1055-1059, 1986. PubMed: 3539016
54310: et al., Azhar AI. Development of a yeast strain for the efficient ethanol fermentation of wood acid hydrolyzate. Dev. Ind. Microbiol. 23: 351-360, 1982.
58292: et al., Poutanen K. The hemicellulolytic activities of Trichoderma reesei. Proc. 4th Eur. Congr. Biotechnol. 2: 90, 1987.
58790: Rose D. Fermentation of cane molasses by yeasts after preservation under conditions of high sugar concentration. J. Appl. Bacteriol. 35: 499-503, 1972.
 

 


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