Saccharomyces bayanus Saccardo (ATCC® 36022)

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

Deposited As Saccharomyces bayanus Saccardo, teleomorph
Strain Designations UCD Enology 505
production of fortified sweet wine
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
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
California champagne strain

. . 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.