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產(chǎn)品詳情

  • 產(chǎn)品名稱：ATCC26422釀酒酵母Saccharomyces cerevisiae標(biāo)準(zhǔn)菌株菌種

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  • 產(chǎn)品廠商：ATCC
  • 產(chǎn)品文檔：
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簡(jiǎn)單介紹：
ATCC26422釀酒酵母Saccharomyces cerevisiae標(biāo)準(zhǔn)菌株菌種
詳情介紹：
出品公司:ATCC
_菌_種名稱:ATCC 26422 , ATCC26422
_菌_種又名:Kyokai 7 [VTT C-79099]
_菌_株類型:釀酒酵母 ,Saccharomyces cerevisiae
存儲(chǔ)人:Research Institute of Brewing, Japan
分離來(lái)源:Sake yeast
產(chǎn)品目錄號(hào):26422
其他保藏庫(kù)編號(hào):BCRC23269,NBRC 2347; IFO 2347; ATCC 26422; CECT 10712; MCYC 3176; NBRC 101557; NCIM 3456; NCYC 479; NRRL Y-11573; VTT C-79099
培養(yǎng)基:ATCC®培養(yǎng)基28:Emmons對(duì)Sabouraud瓊脂的改性ATCC®培養(yǎng)基200:YM瓊脂或YM肉湯ATCC®培養(yǎng)基1245:Yepd
生長(zhǎng)條件:30℃,  有氧
生物安_全等級(jí):1
模式_菌_株:是
應(yīng)用:科研，生產(chǎn)產(chǎn)生醇乙酰轉(zhuǎn)移酶二倍體轉(zhuǎn)化宿主
_菌_株特點(diǎn):
全基因組（GenBank）：Babq00000000釀酒酵母Kyokai 7號(hào)，全基因組鳥槍測(cè)序項(xiàng)目
 
參考文獻(xiàn):Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 18: 423-434, 2011. PubMed: 21900213 Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907 Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580 Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J Ferment Bioeng 77: 119-124, 1994. Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci Biotechnol Biochem 57: 2094-2098, 1993. PubMed: 7764365 . . J. Ferment. Technol. 51: 85-95, 1973. . . J. Ferment. Technol. 51: 551-559, 1973. . . J. Ferment. Technol. 49: 959-967, 1971. Agric. Biol. Chem. 35: 1024-1032, 1971. Agric. Bull. Saga Univ. 14: 199-208, 1970. . . J. Soc. Brew. 58: 583-587, 1963. . . J. Soc. Brew. 42: 26, 1947.

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