CICC Number: |
CICC 32074 |
Name: |
Pichia anomala |
Specific Uses: |
Tolerance to osmotic pressure, used in the fermenting soy sauce, flavor |
CICC Number: |
CICC 32075 |
Name: |
Pichia anomala |
Specific Uses: |
Tolerance to osmotic pressure, used in the fermenting soy sauce, flavor |
CICC Number: |
CICC 32076 |
Name: |
Pichia anomala |
Specific Uses: |
Tolerance to osmotic pressure, used in the fermenting soy sauce, flavor |
CICC Number: |
CICC 32077 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32078 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32079 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32080 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32081 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32082 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |
CICC Number: |
CICC 32083 |
Name: |
Wickerhamomyces anomalus |
Specific Uses: |
Production of ester, aroma |