Zygotorulaspora florentina (Castelli ex Kudryavtsev) Kurtzman
商品貨號(hào)
B233954
Deposited As
Zygosaccharomyces florentinus Castelli ex Kudryavtsev
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
frozen
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Type Strain
no
Preceptrol®
no
Comments
Fermentation
Medium
ATCC® Medium 28: Emmons' modification of Sabouraud's agar
ATCC® Medium 200: YM agar or YM broth
ATCC® Medium 1245: YEPD
Growth Conditions
Temperature: 24°C to 26°C
Atmosphere: Typical aerobic
Name of Depositor
F Leroi
Special Collection
NCRR Contract
Chain of Custody
ATCC <-- F Leroi <-- M. Pidoux
Isolation
Sugary kefir grain used for soft drink, Angers, France
References
Leroi F, Pidoux M. Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 48-53, 1993.
Leroi F, Pidoux M. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. J. Appl. Bacteriol. 74: 54-60, 1993.
