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
sensitive to killer toxin produced by Schwanniomyces occidentalis ATCC 44252
killer type K3
Medium
ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor
NCYC
Chain of Custody
ATCC <<--NCYC<<--N. Okafor
Isolation
palm wine
References
Chen WB, et al. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl. Environ. Microbiol. 66: 5348-5352, 2000. PubMed: 11097913
Shimizu K, et al. Killer properties of wine yeasts and characterization of killer wine yeasts. J. Ferment. Technol. 63: 421-429, 1985.
Young TW, Yagiu M. A comparison of the killer character in different yeasts and its classification. Antonie van Leeuwenhoek 44: 59-77, 1978. PubMed: 655699
