Yeast



BCRC Number: 21685 Add To Bookmark
Organism: Saccharomyces cerevisiae
Author: (Desm.) Meyen
Oxygen Requirement: Aerobic
History: << TISTR << M. Chaowsangket MS. 50
Other Collection No.: TISTR 5161
Source: Mold bran starter (Luk-pang).
Local Strain: NO
Type Strain: NO
Characterization:
Production : rice wine--Y257;
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



Y257
Chaowsangket, M. 1978. Selection of the yeast and mold strain for rice wine production. Master's thesis, Kasetsart University, Thailand.

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.

Tags



Bioresource Collection and Research Center

331, Shih-Pin Rd., Hsinchu 300193, Taiwan

Phone: +886-3-5223191

E-mail: bcrcweb@firdi.org.tw

Copyright © 2018.BCRC All rights reserved.

web maintainance: +886-3-5223191 ext 572

Privacy Policy        Cookie