Brettanomyces intermedius (Krumbholz et Tauschanoff) van der Walt et van Kerken
Strain Designations
Bw.1
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
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Type Strain
no
Preceptrol®
no
Comments
Wine spoilage
Medium
ATCC® Medium 28: Emmons' modification of Sabouraud's agar
ATCC® Medium 200: YM agar or YM broth
ATCC® Medium 1245: YEPD
Nucleotide (GenBank) :
KU729031
ITS including 5.8S rRNA gene
Nucleotide (GenBank) :
KU729115
D1/D2 region of 26S rRNA gene
References
Heresztyn T. Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brettanomyces yeast. Arch Microbiol 146: 96-98, 1986.
Heresztyn T. Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousy wines. Am J Enol Vitic 37: 127-132, 1986.
