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PrintTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen
Accession number
7239
Form of supply
agar slant
Synonymous
Candida robusta Diddens & Lodder, Cryptococcus fermentans (Mrak & McClung) C.E. Skinner et al., Hormiscium cerevisiae Bail, Mycotorula robusta (Diddens & Lodder) Krasil\\\\
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Risk Group
1
GMO
No
Isolation source
industrial bakers yeast
Isolation Locality
GBR – United Kingdom – Scotland – Yeast factory
Received from
Walker – Abertay Univ. Dundee, Scotland
Date of deposit
01/04/2000
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Wardrop, Walker. Cell Physiology of Baker\’s Yeast. Food Technol.Biotechnol. (1999), 37: 241-245
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