Yeast



BCRC Number: 20271 Add To Bookmark
Organism: Saccharomyces cerevisiae
Author: (Desm.) Meyen
Oxygen Requirement: Aerobic
Synonym:
History: << NRRL << ATCC
Other Collection No.: ATCC 26602; CCY 48-88; NRRL Y-11857; NRRL Y-11877; VTT C-82063
Source: sugar refinery sample.
Isolated Info:
    Isolated location: England
Local Strain: NO
Type Strain: NO
Characterization:
Production : Ethanol at elevated temperature--Y7;
alcohol--Y6;
Test : Kinetics of alcohol fermentation--Y8;
Phylum: Ascomycota
Anamorph: Candida robusta
Growth Conditions: 24°C 3 day(s)
Biosafety Level: 1
Shipping/Field/Price:
Freeze-Dried for all NTD$ 2500 Order this item


References



Y6
Rose, D. 1972. Fermentation of cane molasses by yeasts after preservation under conditions of high sugar concentration. J. Appl. Bacteriol. 35: 499-503.
Y7
Lee, J. H., D. Williamson, and P. L. Roger. 1980. The effect of temperature on the kinetics of ethanol production by Saccharomyces uvarum. Biotechnol. Lett. 2: 141-146.
Y8
del Rosario, E. J., K. J. Lee, and P. L. Rogers. 1979. Kinetics of alcohol fermentation at high yeast levels. Biotechnol. Bioeng. 21: 1477-1482.

Medium



11
YM AGAR (DIFCO 0712) OR YM BROTH (DIFCO 0711)
YM BROTH:
Yeast extract3.0g
Malt extract3.0g
Peptone5.0g
Dextrose10.0g
Distilled water1.0L
For YM AGAR, add 20g agar.

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