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酵母丝 来源于酿酒酵母

Type II

别名:

（面包酵母）

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关于此项目

NACRES:
NA.24
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae
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biological source

Saccharomyces cerevisiae

Quality Segment

200

type

Type II

form

powder or solid

application(s)

food and beverages
microbiology

storage temp.

2-8°C

Application

来自酿酒酵母的酵母已用于：
  • 用于管凝胶电泳(TGE)分离的酵母样品制备[1]
  • 作为饲料补充，研究其对草鱼膳食垃圾利用的影响[2]
  • 用于芒草及富含纤维素的提取物样品发酵，以生产乙醇

Biochem/physiol Actions

酿酒酵母是一种单细胞真菌。来自酿酒酵母的酵母广泛用于面包和酸面包酵母菌种。它用于生产几种发酵饮料（苹果酒、啤酒、85度威士忌和葡萄酒）和蒸馏饮料（白兰地、清酒、伏特加和威士忌）。酿酒酵母对发酵压力的耐受性优于其他任何酵母菌种。因此，它是工业发酵的首选发酵剂。

Preparation Note

快速干燥，以方便的固体形式产生 90％ 有活性，活酵母。

Disclaimer

在 37℃ 下，只有约 10％ 将在缓冲溶液中自动溶解。

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此商品
YSC1C243651475
酵母丝 来源于酿酒酵母 Type II

Sigma-Aldrich

YSC2

酵母丝 来源于酿酒酵母

酵母 来源于酿酒酵母 Type I

Sigma-Aldrich

YSC1

酵母 来源于酿酒酵母

细胞色素 C 来源于酿酒酵母 ≥85% based on Mol. Wt. 12,588 basis

Sigma-Aldrich

C2436

细胞色素 C 来源于酿酒酵母

Sigma-Aldrich

Sigma-Aldrich

51475

酵母丝

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
microbiology

application(s)

food and beverages
microbiology

application(s)

cell analysis

application(s)

food and beverages

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存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Questions

1–3 of 3 Questions  

  1. What is the estimated cfu/g?

    1 answer

    1. The colony-forming units per gram (CFU/g) is not determined.

      Helpful?

  2. What is name of the strain in this yeast?

    1 answer

    1. The strain has not been defined as this product is for Research Use Only. It is classified as from "Saccharomyces cerevisiae, Type II".

      Helpful?

  3. What is the difference between type I and type II yeast?

    What is the difference between type I and type II yeast?

    1 answer

    1. 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_ipsecsha

      Here are additional sources of literature on Saccharomyces cerevisiae:
      - https://www.genetics.org/content/178/1/245
      - https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae

      Helpful?

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