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魯氏接合酵母

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別稱Zygosaccharomyces Rouxii

貨號(hào)Delf-17319

規(guī)格 Freeze-Dried

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產(chǎn)品詳情

Zygosaccharomyces rouxii (Boutroux) Yarrow 拉丁名

(ATCC? 14679?) 統(tǒng)一編號(hào)

Deposited As Saccharomyces rouxii Boutroux

Strain Designations 別名 NRRL Y-2547 [CBS 4837, CCRC 21487, DSM 2531, IFO 1876, NBRC 1876, NCYC 751]

Alternate State Candida mogii Vidal-Leiria, Candida placentae Goto

Application Produces miso Transformation host

Biosafety Level 生物安全等級(jí) 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

Product Format 提供形式 freeze-dried

Storage Conditions 保藏條件

Frozen 冷凍物: -80°C or colder

Freeze-Dried 凍干物: 2°C to 8°C

Live Culture: See Propagation Section

Type Strain 模式菌種 no

Preceptrol? no

Genome Sequenced Strain Yes

Mating Type a

Comments Devoid of any plasmids Miso fermentation Genome sequencing strain (Kikkoman Corporation, Japan)

Medium 培養(yǎng)基 ATCC? Medium 28: Emmons' modification of Sabouraud's agar

ATCC? Medium 200: YM agar or YM broth

ATCC? Medium 336: Potato dextrose agar (PDA)

Growth Conditions 生長條件

Temperature 培養(yǎng)溫度: 24°C to 26°C

Atmosphere 需氧情況: Typical aerobic

Sequenced Data 18S ribosomal RNA gene, partial sequence; internal transcribed spacer 1, 5.8S ribosomal RNA gene, and internal transcribed spacer 2, complete sequence; and 26S ribosomal RNA gene, partial sequence GGTTTCCGTAGGTGAACCTGCGGAAGGATCATTATAGAAAATGACGTGAACTCTTAACGGAGTTC

TCTCAAAGTGTTGGAGGGGAAGGCCTGCGCTTAATTGCGCGGCTGTTTTTAATCTCCTCCGCCTTTGATACAC

ACATTGGAGTTTCTACTTTTTTGTTCTCTTTGGGAGGGTTCTGCTCTCCCAGAGGTAAACACAAACAATCTTTTATTATACTATTA

ACACAGTCAAATGAATTTTAAAAACAAAATATTCAAAACTTTCAACAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGAA

CTGCGATACGTAATGTGAATTGCAGAATTCCGTGAATCATCGAATCTTTGAACGCACATTGCGCCCCTTGGTATTCCGGGGGGCATGCCTG

TTTGAGCGTCATTTCCCTCTCAAACTTTACGTTTGGTAGTGAGCGATACTCTACTCTGGAGTTTGCTTGAAAATGGGAGGCCATAGG

CGGAGCTTAGTTTGCGACTGTGCCGAGAGGCATGGGAGCGGCCTAGCCACGAAAAGTCGTATTAGGTTTTACCGACTCGGCGGA

ATAGTGGAGAGGTTTCTTTTTTTTTTATTCTAAGGTAAGCCGTCTGGCTAGACAAAATTCTCAAAGTTTGACCTCAAATCAGGTA

GGATTACCCGCTGAACTTAAGCATATCAATAA

D1D2 region of the 26S ribosomal RNA gene ATATCAATAAGCGGAGGAAAAGAAACCAACCGGGATTGCCTTAGTAACGGCGAGTGAAGCGGCAAAAGCTCAAATTTGAA

ATCTGGTACCTTTCGGTGCCCGAGTTGTAATTTGGAGAGAGTGATTCTGGGACTGGCCCTTGCCTATGTTCCTTGGAACAGGA

CGTCATAGAGGGTGAGAACCCCGTGAGGCGAGGTGATCCAGTTCTTTGTAGAGCGCTCTCGAAGAGTCGAGTTGTTTGGGA

ATGCAGCTCTAAGAGGGTGGTAAATTCCATCTAAAGCTAAATACAGGCGAGAGACCGATAGCGAACAAGTACAGTGA

TGGAAAGATGAAAAGAACTTTGAAAAGAGAGTGAAAAAGGACGTGAAATTGTTGAAAGGGAAGGGCATTTGA

TCAGACATGGTGTTTTGTGCCCCTCGCTCCTCGTGGGTGGGGGAATCTCGCAGCTCACTGGGCCAGCATCAGTTTTGGCGGCA

GGAGAAATCCTCGGGAATGTGGCTCTTGCCTCTGGTAGGAGTGTTATAGCCCGGGGGAATACTGCCAGCTGGGACTGA

GGTATGCGACATTTTGTCAAGGATGTTGGCATAATGGTTATATGCCGC

Name of Depositor 寄存者 NRRL Isolation Japanese miso

Cross References Nucleotide (GenBank) : BBQV00000000 Zygosaccharomyces rouxii strain NBRC 1876, whole genome shotgun sequencing project

References 參考文獻(xiàn) Smith AK, et al. Preparation of miso. US Patent 2,967,108 dated Jan 3 1961 Hesseltine CW. A millennium of fungi, food, and fermentation. Mycologia 57: 149-197, 1965.

Oshio K, et al. Construction of a host-vector system in the osmophilic haploid yeast Zygosaccharomyces rouxii. J. Ferment. Technol. 66: 481-488, 1988.

Solieri L, et al. Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle. FEMS Yeast Res.13: 245-258, 2013. PubMed: 23279556

Shepherd A, Piper PW. The Fps1p aquaglyceroporin facilitates the use of small aliphatic amides as a nitrogen source by amidase-expressing yeasts. FEMS Yeast Res.10: 527-534, 2010. PubMed: 20491941

Suezawa Y, Suzuki M, Mori H. Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. Biosci. Biotechnol. Biochem. 72: 2452-2455, 2008. PubMed: 18776675

James SA, et al. Molecular evidence for the existence of natural hybrids in the genus Zygosaccharomyces. FEMS Yeast Res. 5: 747-755, 2005. PubMed: 15851103

常見問題

問：細(xì)胞的運(yùn)輸方式有哪些？有什么區(qū)別？

答：公司提供兩種運(yùn)輸方式供老師選擇，1、復(fù)蘇的活細(xì)胞：采用常溫發(fā)貨的方式，收到即可觀察密度并判斷是否進(jìn)行傳代操作。優(yōu)勢是省去復(fù)蘇的步驟，細(xì)胞成活率較高。2、凍存的細(xì)胞：采用干冰運(yùn)輸，一般情況下發(fā)貨是2支凍存管，收到后放-80過夜，第二天轉(zhuǎn)入液氮長期存儲(chǔ)，擇機(jī)復(fù)蘇。優(yōu)勢是發(fā)貨快，一般一兩天即可收到，缺點(diǎn)是需要自己復(fù)蘇。

問：為什么你們的細(xì)胞和其他公司的細(xì)胞培養(yǎng)條件不一樣？

答：我公司提供的細(xì)胞大部分都參考資源庫的培養(yǎng)信息，如ATCC、DSMZ、中科院等等官方平臺(tái)。也有少部分細(xì)胞為客戶提供了替代培養(yǎng)方案，根據(jù)客戶的意愿進(jìn)行選擇！

問：培養(yǎng)瓶的培養(yǎng)液可以重復(fù)使用嗎？

答：不可以重復(fù)使用，一般從我公司發(fā)出的細(xì)胞都需要達(dá)到一定的密度后發(fā)出，充液的培養(yǎng)基血清比例會(huì)比正常培養(yǎng)時(shí)所用到的培養(yǎng)液低很多，通常在3-5%，以維持細(xì)胞存活，控制生長速度，不可以用來做細(xì)胞培養(yǎng)使用。

問：培養(yǎng)細(xì)胞在鏡下觀察發(fā)現(xiàn)有一些白色的圓點(diǎn)是什么？

答：細(xì)胞在鏡下發(fā)現(xiàn)圓形的白色的點(diǎn)點(diǎn)，一般情況下是為貼壁的細(xì)胞或脫落的細(xì)胞死亡后的產(chǎn)物，懸浮細(xì)胞也會(huì)有這種現(xiàn)象，出現(xiàn)圓形的光圈一樣的圓點(diǎn)。通常，白色的圓點(diǎn)是分散分布的，聚團(tuán)類的懸浮細(xì)胞可能會(huì)聚團(tuán)出現(xiàn)白色的亮斑，技術(shù)老師可以繼續(xù)培養(yǎng)并觀察。

問：剛買回來的細(xì)胞如何凍存留種呢？

答：一般情況下，我公司建議客戶收到細(xì)胞后傳1-2代后即可安排凍存留種，可先凍存1-2支凍存管，凍存的細(xì)胞數(shù)量多一些，便于后期復(fù)蘇。購買原代細(xì)胞的客戶，要充分考慮該細(xì)胞的傳代次數(shù)限制，人源原代細(xì)胞大概可以傳7代左右，鼠源的可以傳3代左右，對(duì)于一些能傳代次數(shù)很少的原代細(xì)胞，不建議凍存，收到后調(diào)整狀態(tài)后即可安排實(shí)驗(yàn)。