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PrintTaxon Name
Zygosaccharomyces bisporus Naganishi
Accession number
7043
Form of supply
agar slant
Synonymous
Saccharomyces bisporus (H. Naganishi) Lodder & Kreger-van Rij var. bisporus, Torulaspora bispora (Naganishi) Kocková-Kratochvílová
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 38993; CECT 11352; Y-2; NCYC 1515
Risk Group
1
GMO
No
Isolation source
flor sherry
Received from
James – NCYC, Norwick, U.K.
Date of deposit
11/12/1998
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Splittstoesser et al.. Growth of Saccharomyces bisporus var. bisporus, a yeast resistant to sorbic acid. Am.J.Enol.Vitic. (1978), 29: 272-276
Splittstoesser et al.. Influence of Wine Composition on the Heat Resistance of Potential Spoilage Organisms. Appl.Microbiol. (1975), 30: 369-373
Splittstoesser et al.. Influence of Wine Composition on the Heat Resistance of Potential Spoilage Organisms. Appl.Microbiol. (1975), 30: 369-373
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