Saccharomyces cerevisiae Meyen ex E.C. Hansen (ATCC® 26422)

Alternate State: Candida robusta Diddens et Lodder  /  Strain Designations: Kyokai 7 [VTT C-79099]  /  Product Format: frozen

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Deposited As Saccharomyces sake Yabe, teleomorph
Classification Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomycetaceae, Saccharomyces, cerevisiae
Strain Designations Kyokai 7 [VTT C-79099]
Alternate State Candida robusta Diddens et Lodder
produces alcohol acetyltransferase
diploid transformation host
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 frozen
Type Strain no
Preceptrol® no
Genome Sequenced Strain


stress tolerance
internal peptide sequences of alcohol acetyltransferase
tolerant to brief heat and oxidative stress
Genome sequencing strain (National Institute of Technology and Evaluation (NITE), Japan).
Medium ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor Research Institute of Brewing, Japan
sake yeast
Cross References

Complete Genome (GenBank) : BABQ00000000 Saccharomyces cerevisiae Kyokai no. 7, whole genome shotgun sequencing project


Suizu T, et al. Introduction of a feed back resistant à-isopropylmalate synthase gene of Saccharomyces cerevisiae into sake yeast. J. Ferment. Bioeng. 77: 119-124, 1994.

Minetoki T, et al. The purification, properties and internal peptide sequences of alcohol acetyltransferase isolated from Saccharomyces cerevisiae Kyokai No. 7. Biosci. Biotechnol. Biochem. 57: 2094-2098, 1993. PubMed: 7764365

Steels EL, et al. Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically and anaerobically. Microbiology 140: 569-576, 1994. PubMed: 8012580

. . J. Soc. Brew. 42: 26, 1947.

Agric. Biol. Chem. 35: 1024-1032, 1971.

. . J. Ferment. Technol. 51: 85-95, 1973.

. . J. Ferment. Technol. 49: 959-967, 1971.

. . J. Soc. Brew. 58: 583-587, 1963.

Agric. Bull. Saga Univ. 14: 199-208, 1970.

. . J. Ferment. Technol. 51: 551-559, 1973.

Lewis JG, et al. Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology 141: 687-694, 1995. PubMed: 7711907

Akao T, et al. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res. 18: 423-434, 2011. PubMed: 21900213

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation