| Product Number | TS469251 |
| Strain Number | CICC 1015 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | ←Shanghai Industry Scientific Research Institute←Peisong JIN |
| Date of Isolation | |
| Isolated From | Sauce fermented grains |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 28-30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS469251 |
| Strain Number | CICC 1015 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | ←Shanghai Industry Scientific Research Institute←Peisong JIN |
| Date of Isolation | |
| Isolated From | Sauce fermented grains |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 28-30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |