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簡要描述：ATCC 26603 釀酒酵母，ATCC菌種上海復(fù)祥生物公司現(xiàn)貨供應(yīng)美國典型培養(yǎng)物保藏中心（ATCC），細(xì)胞系（3000種）；細(xì)菌和噬菌體（15000種）；動(dòng)植物病毒（2500種）；原生動(dòng)物 1200種以及重組物品等。,*,所謂“踏破鐵鞋無覓處.得來全不費(fèi)工夫!
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ATCC 26603 釀酒酵母
| ATCC® Number: | 26603™ | Price: | $205.00 |
| Organism:Saccharomyces cerevisiae Meyen ex E.C. Hansen deposited as Saccharomyces cerevisiae Hansen, eomorphAlternate State:Saccharomyces anamensisWill et Heinrich; Saccharomyces hienipiensis Santa Maria; Saccharomyces manchuricus SaitoDesignations:Sa28 [NRRL Y-11878]Isolation:Jamaican cane juice sampleDepositors:DP RoseBiosafety Level:1Shipped:freeze-driedGrowth Conditions:ATCC medium 200: YM agar or YM brothTemperature: 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 釀酒酵母Comments:high alcohol production from molasses, sugar-tolerant [58790]Subcollection:YeastsReferences: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: 353901654310: 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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