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| 产品名称： | Zygosaccharomyces rouxii (Boutroux) Yarrow |
|---|---|
| 商品货号： | TS199067 |
| Deposited As： | Saccharomyces rouxii Boutroux, teleomorph |
| Strain Designations： | K122 |
| Alternate State： | Candida mogii Vidal-Leiria, Candida placentae Goto |
| Application： | produces UDP-N-acetylglucosamine produces miso |
| 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 |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | regulation of salt tolerance with theasaponin E1 |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 28.0°C |
| Name of Depositor： | M Tomita |
| Isolation： | miso-paste, Japan |
| References： | Tomita M, et al. Theasaponin E1 destroys the salt tolerance of yeasts. J. Biosci. Bioeng. 90: 637-642, 2000. Tomita M. Isolation and identification of UDP-N-acetylglucosamine from cells of Saccharomyces rouxii. J. Ferment. Technol. 61: 205-209, 1983. Tomita M. Characterization of an osmo-tolerant yeast for miso-making. J. Ferment. Technol. 54: 287-291, 1976. |