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酿酒酵母
酿酒酵母Saccharomyces cerevisiae CICC®1002
  • 菌株编号 :CICC 1002
  • 拉丁名称 :Saccharomyces cerevisiae
产品介绍
  • 平台资源号：1511C0005000000002
  • 菌株保藏编号：CICC 1002
  • 拉丁名称：Saccharomyces cerevisiae
  • 模式菌株： 否
  • 来源历史：←上海工业试验所←魏喦寿、金培松
  • 收藏时间：1953/1/1
  • 原产国：中国
  • 参考用途：Production of alcohol, glycerin
  • 生物危害程度：四类
  • 致病对象：无
培养条件
  • 培养基：CM0077 麦芽汁琼脂（Malt Extract Agar）
  • 培养基成分：

    CM0077:5°Bé麦芽汁 1.0L（或用MEB代替），琼脂 15.0g，自然pH。推荐使用商品化成品培养基。

  • 培养温度：28 ~30 ℃
  • 需氧类型：好氧
参考文献
  1. 李金霞，刘光全，程池. 酿酒酵母26S rDNA D1/D2区序列分析及其系统发育研究. 酿酒[J]. 2007, 34(1):37-39.
  2. Y. Chen, Q. G. Liu, X.C. Chen, et al. Control of glycolytic flux in directed biosynthesis of uridine-phosphoryl compounds through the manipulation of ATP availability [J]. Appl Microbiol Biotechnol, 2014, 98:6621-6632.
  3. J. J. Pei, L. Jiang. Antimicrobial peptide from mucus of Andrias davidianus: screening and purification by magnetic cell membrane separation technique[J]. International Journal of Antimicrobial Agents. 2017, Published online
  4. J. J. Pei, L. Jiang. Antimicrobial peptide from mucus of Andrias davidianus: screening and purification by magnetic cell membrane separation technique[J]. International Journal of Antimicrobial Agents. 2017, Published online
  5. J. J. Pei, X. S. Li, H. Han, et al. Purification and characterization of plantaricin SLG1, a novel bacteriocin produced byLb. Plantarum isolated from yak chees[J]. Food Control. 2018, 84:111-117
  6. 应向贤, 高亮, 张丽, 等. 酿酒酵母醛酮还原酶的克隆表达和酶学性质研究[J]. 发酵科技通讯. 2017, 46(3):129-133
  7. J. J. Pei, H. Jiang, X. S. Li, et al. Antimicrobial peptides sourced from post-butter processing waste yak milk protein hydrolysates[J]. AMB Expr. 2017, 7:217
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