Kluyveromyces fragilis (Jorgensen) van der Walt, teleomorph
Strain Designations
NCYC 179
Alternate State
Candida kefyr (Beijerinck) van Uden et Buckley, anamorph
Application
degrades whey permeate
produces ethyl alcohol ethanol
Biosafety Level
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
freeze-dried
Type Strain
no
Preceptrol®
no
Comments
Pseudomycelium development and sporulation
Medium
ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 26.0°C
Name of Depositor
NCYC
Chain of Custody
ATCC <<--NCYC<<--P. Clarke (Whittington strain)
Isolation
cheese
References
Steele SD, Miller JJ. Pseudomycelium development and sporulation in Saccharomyces fragilis. Can. J. Microbiol. 20: 265-267, 1974. PubMed: 4595745
Marwaha SS, Kennedy JF. Alcohol production from whey permeate by immobilized and free cells of Kluyveromyces marxianus NCYC 179. Process Biochem. 19: 79-80, 1984.
