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Saccharomyces bayanus Saccardo (ATCC® 36022™)

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

Permits and Restrictions

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Deposited As Saccharomyces bayanus Saccardo, teleomorph
Strain Designations UCD Enology 505
Application
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
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.

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
Product Sheet
Product Sheet
Certificate of Analysis
Certificate of Analysis
SDS
SDS