Saccharomyces bayanus Saccardo, teleomorph (ATCC® 36022)

Strain Designations: UCD Enology 505  /  Product Format: freeze-dried

Strain Designations UCD Enology 505
Application
production of fortified sweet wine
Biosafety Level 1
Product Format freeze-dried
Type Strain no
Preceptrol® no
Medium ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor R Kunkee
Isolation
California champagne strain
References

. . Appl. Environ. Microbiol. 32: 666-670, 1976.

Cootes RL, et al. Experimental production of fortified sweet wine single-stage continuous fermentation. I. Evaluation of five strains of Saccharomyces cerevisiae and Saccharomyces bayanus. Am. J. Enol. Vitic. 30: 81-87, 1979.