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
frozen
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Type Strain
no
Preceptrol®
no
Medium
ATCC® Medium 1245: YEPD
Growth Conditions
Temperature: 30.0°C
Name of Depositor
JC Mauricio
Special Collection
NSF - Mycology
Isolation
fermented beverages
Spain
Isolation date: 1985
Year of Origin
1985
References
Valero C, et al. Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M3-30-9) during alcoholic fermentation of grape must. World J. Microbiol. Biotechnol. 91: 117-122, 2001.
fermenting must from 'Pedro Ximenez' grapes, Montilla-Moriles region, southern Spain
