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
stabilization of killer factor
Medium
ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor
K Ouchi
Isolation
sake mash
References
Ouchi K, et al. Stabilization of yeast killer factor by glycerol. Agric. Biol. Chem. 42: 1-5, 1978.
Ouchi K, et al. Breeding of killer yeasts for sake brewing by cytoduction. J. Ferment. Technol. 57: 483-487, 1979.
