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| 产品名称 | Pichia norvegensis Leask et Yarrow |
| 别称 | UWO(PS)83-759.2 |
| 形态特征 | |
| 特征特性 | 真菌,酵母,产地:巴哈马;大伊那瓜,分离基:仙人掌腐烂的果实 |
| 生长特性 | 24℃ |
| 主要用途 | |
| 培养条件 | |
| 培养基 | |
| 使用方法 | |
| 传代方法 | ATCC 培养基 200：YM 琼脂或 YM 肉汤 |
| 规格 | |
| 保存说明 | |
| 注意事项 | 更多信息请前往ATCC官网获取 |
热销资源
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酿酒酵母ATCC 204508/Saccharomyces cerevisiae (S288C)
HZB300007
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酿酒酵母ATCC 201388/Saccharomyces cerevisiae
HZB300008
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酿酒酵母ATCC 9080/Saccharomyces cerevisiae
HZB300009
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酿酒酵母ATCC MYA-796/Saccharomyces cerevisiae (Sb48)
HZB300010
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Saccharomyces cerevisiae Meyen ex E.C. Hansen
HZB300011
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酿酒酵母ATCC 208289/Saccharomyces cerevisiae
HZB300012
推荐资源
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Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308452
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Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308453
-
Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308454
-
Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308455
-
Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308456
-
Gibberella subglutinans (Edwards) Nelson et al., teleomorph
HZB308457
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