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  • 产品名称：ATCC26602酿酒酵母标准菌株菌种

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简单介绍：
ATCC26602酿酒酵母标准菌株菌种
详情介绍：
出品公司:ATCC
_菌_种名称:ATCC 26602, ATCC26602
_菌_种又名:SA 23 [CCY 48-88, NRRL Y-11857, NRRL Y-11877, VTT C-82063]
_菌_株类型:Saccharomyces cerevisiae，酿酒酵母
存储人:DP Rose
分离来源:英国糖厂样品
产品目录号:26602
培养基:ATCC培养基28：埃蒙斯对Sabouraud琼脂的修饰
ATCC培养基200：YM琼脂或YM肉汤
ATCC培养基323：麦芽琼脂培养基
生长条件:30℃，典型需氧_菌_
生物安_全等级:1
模式_菌_株:否
应用:糖蜜降解、高粱汁降解、β-呋喃糖苷酶β-果糖酶的制备、产生羰基还原酶（NADPH）、柠檬酸柠檬酸盐的生产、生产乙醇乙醇、从甘蔗糖蜜中生产酒精、从糖蜜生产柠檬酸、在高温下生产乙醇、甜高粱汁生产乙醇
_菌_株特点:
ATCC 26602是Saccharomyces cerevisiae，酿酒酵母。

ATCC 26602能够在ATCC培养基28：埃蒙斯对Sabouraud琼脂的修饰、ATCC培养基200：YM琼脂或YM肉汤、ATCC培养基323：麦芽琼脂培养基中生长。 
参考文献:
Mohite U, SivaRaman H. Continuous conversion of sweet sorghum juice to ethanol using immobilized yeast cells. Biotechnol. Bioeng. 26: 1126-1127, 1984. Sardinas JL. Calf rennet substitutes. Process Biochem. 11: 10-17, 1976. Chan E, et al. Production, separation and purification of yeast invertase as a by-product of continuous ethanol fermentation. Appl Microbiol Biotechnol 36: 44-47, 1991. Pundle A, Prabhune A, Sivaraman H. Immobilization of Saccharomyces uvarum cells in porous beads of polyacrylamide gel for ethanolic fermentation. Appl Microbiol Biotechnol 29: 426-429, 1988. Thomas KC, Ingledew WM. Lysine inhibition of Saccharomyces cerevisiae: role of repressible L-lysine epsilon-aminotransferase. World J. Microbiol. Biotechnol. 10: 572-575, 1994. van Zyl C, et al. Role of D-ribose as a cometabolite in D-xylose metabolism by Saccharomyces cerevisiae. Appl. Environ. Microbiol. 59: 1487-1494, 1993. PubMed: 8517743 Kuhn A, et al. Purification and partial characterization of an aldo-keto reductase from Saccharomyces cerevisiae. Appl. Environ. Microbiol. 61: 1580-1585, 1995. PubMed: 7747971 Del Rosario EJ, Lee KJ, Rogers PL. Kinetics of alcohol fermentation at high yeast levels. Biotechnol Bioeng 21: 1477-1482, 1979. Thomas KC, et al. Effect of nitrogen limitation of synthesis of enzymes in Saccharomyces cerevisiae during fermentation of high concentration of carbohydrates. Biotechnol. Lett. 18: 1165-1168, 1996. Lee JH, et al. The effect of temperature on the kinetics of ethanol production by Saccharomyces uvarum. Biotechnol. Lett. 2: 141-146, 1980. Rhee SK, et al. Ethanol production from desalted molasses using Saccharomyces uvarum and Zymomonas mobilis. J. Ferment. Technol. 62: 297-300, 1984. Rose D. Fermentation of cane molasses by yeasts after preservation under conditions of high sugar concentration. J. Appl. Bacteriol. 35: 499-503, 1972.

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