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
Osmotolerant, sorbate-resistant
growth conditions
Medium
ATCC® Medium 336: Potato dextrose agar (PDA)
Growth Conditions
Temperature: 24.0°C
Name of Depositor
L Restaino
Chain of Custody
ATCC <<--L Restaino<<--J. Walters
Isolation
chocolate syrup
References
Restaino L, et al. Growth characteristics of Saccharomyces rouxii isolated from chocolate syrup. Appl. Environ. Microbiol. 45: 1614-1621, 1983. PubMed: 6615600
Restaino L, et al. Growth response of an osmotolerant, sorbate-resistant Saccharomyces rouxii strain: evaluation of plating media. J. Food Prot. 48: 207-209, 1985.
