The colony-forming units per gram (CFU/g) is not determined.
YSC2
酵母 from Saccharomyces cerevisiae
Type II
別名:
(パン酵母)
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| あなたへ/カタログ番号 | 在庫状況 | 単価 |
|---|---|---|
500 g | 在庫あり出荷可能from市川市大町368 | ￥15,200 |
1 kg | カートの在庫状況を確認する | ￥29,900 |
5 kg | カートの在庫状況を確認する | ￥91,300 |
この商品について
NACRES:
NA.24
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae
biological source
Saccharomyces cerevisiae
Quality Segment
type
Type II
form
powder or solid
application(s)
food and beverages
microbiology
storage temp.
2-8°C
Application
Biochem/physiol Actions
Saccharomyces cerevisiae（出芽酵母）は単細胞の真菌です。S. cerevisiae由来の酵母はパンやパン種において広く用いられる酵母種です。数種類の発酵飲料（サイダー、ビール、85s、ワイン）や蒸留酒（ブランデー、日本酒、ウォッカ、ウイスキー）の製造に用いられています。S. cerevisiaeは、他の酵母種よりも優れた発酵ストレス耐性を示します。したがって、工業発酵用の好ましいスターター培養です。
Preparation Note
迅速乾燥により、90%が活性のある生きた酵母を便利な固形状にしています。
Disclaimer
37°Cの水性バッファー中では約10%のみが自己溶解します。
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当該品目 | |||
|---|---|---|---|
| biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source - |
| form powder or solid | form powder or solid | form powder | form powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 100 |
| type Type II | type Type I | type - | type - |
| application(s) food and beverages | application(s) food and beverages | application(s) cell analysis | application(s) food and beverages |
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保管分類
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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What is the estimated cfu/g?
1 回答-
役に立ちましたか？
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What is name of the strain in this yeast?
1 回答-
The strain has not been defined as this product is for Research Use Only. It is classified as from "Saccharomyces cerevisiae, Type II".
役に立ちましたか？
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What is the difference between type I and type II yeast?
What is the difference between type I and type II yeast?
1 回答-
The native yeast type I fatty acid synthase (FAS) is a complex, rigid enzyme, commonly known as Baker's yeast. Saccharomyces cerevisiae are categorized as either type I or type II based on their telomere composition and mode of maintenance. For further information, please refer to the literature available in the following sources:
- Lundblad and Blackburn 1993. Available at https://pubmed.ncbi.nlm.nih.gov/8477448/
- Teng and Zakian 1999. Available at https://mcb.asm.org/content/19/12/8083?ijkey=6bf222d86860a7c22d6c63c6ef889d5164cd2b68&keytype2=tf_ipsecshaHere are additional sources of literature on Saccharomyces cerevisiae:
- https://www.genetics.org/content/178/1/245
- https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae役に立ちましたか？
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