| 产品名称： | Saccharomyces bayanus Saccardo |
|---|---|
| 商品货号： | TS206531 |
| Deposited As： | Saccharomyces bayanus Saccardo, teleomorph |
| Strain Designations： | UCD Enology 505 |
| Application： | production of fortified sweet wine |
| 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 |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | R Kunkee |
| Isolation： | California champagne strain |
| References： | . . Appl. Environ. Microbiol. 32: 666-670, 1976. Cootes RL, et al. Experimental production of fortified sweet wine single-stage continuous fermentation. I. Evaluation of five strains of Saccharomyces cerevisiae and Saccharomyces bayanus. Am. J. Enol. Vitic. 30: 81-87, 1979. |
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| 产品名称： | Saccharomyces bayanus Saccardo |
|---|---|
| 商品货号： | TS206531 |
| Deposited As： | Saccharomyces bayanus Saccardo, teleomorph |
| Strain Designations： | UCD Enology 505 |
| Application： | production of fortified sweet wine |
| 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 |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | R Kunkee |
| Isolation： | California champagne strain |
| References： | . . Appl. Environ. Microbiol. 32: 666-670, 1976. Cootes RL, et al. Experimental production of fortified sweet wine single-stage continuous fermentation. I. Evaluation of five strains of Saccharomyces cerevisiae and Saccharomyces bayanus. Am. J. Enol. Vitic. 30: 81-87, 1979. |
