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| 产品名称： | Naganishia albida (Saito) Liu et al. |
|---|---|
| 商品货号： | TS192175 |
| Deposited As： | Cryptococcus albidus (Saito) Skinner |
| Strain Designations： | K-0434 |
| Application： | produces glutaminase produces glutaminase for flavor-enhancement of foods |
| 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： | freeze-dried |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Type Strain： | no |
| Disclosure： | This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC. |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 200: YM agar or YM broth ATCC® Medium 28: Emmons modification of Sabourauds agar ATCC® Medium 1245: YEPD |
| Growth Conditions： | Temperature: 24°C to 26°C Atmosphere: Typical aerobic |
| Name of Depositor： | Kikkoman Shioyu Co., Ltd. |
| U.S. Patent Number： | |
| References： | Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973 |