| 产品名称： | Saccharomyces cerevisiae Meyen ex E.C. Hansen |
|---|---|
| 商品货号： | TS170125 |
| Deposited As： | Saccharomyces cerevisiae Hansen, teleomorph |
| Classification： | Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae |
| Strain Designations： | MY91 |
| Alternate State： | Candida robusta Diddens et Lodder |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | frozen |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | deterioration of flor caused by elevated temperatures, ethanol concentration, and other factors flor development and dynamics mitochondrial DNA loss caused by ethanol |
| Medium： | ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | J Jimenez |
| Chain of Custody： | ATCC < |
| Isolation： | fino sherry wine, Puerto de Santa Maria, Cadiz, Spain |
| References： | Ibeas JI, Jimenez J. Mitochondrial DNA loss caused by ethanol in Saccharomyces flor yeasts. Appl. Environ. Microbiol. 63: 7-12, 1997. PubMed: 8979333 Ibeas JI, et al. Effects of ethanol and temperature on the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 71-74, 1997. Ibeas JI, et al. Dynamics of flor yeast populations during the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 75-79, 1997. |
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| 产品名称： | Saccharomyces cerevisiae Meyen ex E.C. Hansen |
|---|---|
| 商品货号： | TS170125 |
| Deposited As： | Saccharomyces cerevisiae Hansen, teleomorph |
| Classification： | Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae |
| Strain Designations： | MY91 |
| Alternate State： | Candida robusta Diddens et Lodder |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | frozen |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | deterioration of flor caused by elevated temperatures, ethanol concentration, and other factors flor development and dynamics mitochondrial DNA loss caused by ethanol |
| Medium： | ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | J Jimenez |
| Chain of Custody： | ATCC < |
| Isolation： | fino sherry wine, Puerto de Santa Maria, Cadiz, Spain |
| References： | Ibeas JI, Jimenez J. Mitochondrial DNA loss caused by ethanol in Saccharomyces flor yeasts. Appl. Environ. Microbiol. 63: 7-12, 1997. PubMed: 8979333 Ibeas JI, et al. Effects of ethanol and temperature on the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 71-74, 1997. Ibeas JI, et al. Dynamics of flor yeast populations during the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 75-79, 1997. |
