| Product Number | TS489424 |
| Strain Number | MUCL 51209 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | 2004, L. De Vuyst, VUB/IMDO -> 2007, MUCL |
| Date of Isolation | |
| Isolated From | wheat and rye sourdough |
| Geographic Origin | Europe, Belgium, West Flanders |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS489424 |
| Strain Number | MUCL 51209 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Saccharomyces cerevisiae |
| Organism Type | Yeast |
| History of Deposit | 2004, L. De Vuyst, VUB/IMDO -> 2007, MUCL |
| Date of Isolation | |
| Isolated From | wheat and rye sourdough |
| Geographic Origin | Europe, Belgium, West Flanders |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |