Share
Facebook
Linkedin
Twitter
PrintTaxon Name
Zygosaccharomyces bailii (Lindner) Guilliermond
Accession number
7263
Form of supply
agar slant
Synonymous
Saccharomyces bailii Lindner var. bailii, Torulaspora bailii (Lindner) Kocková-Kratochvílová, Saccharomyces acidifaciens (W.J. Nickerson) Lodder & Kreger-van Rij var. acidifaciens, Saccharomyces elegans Lodder & Kreger-van Rij var. elegans, Saccharomyc
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 36947
Risk Group
1
GMO
No
Isolation source
salad dressing
Received from
Meric – Univ. Milano
Date of deposit
01/01/1999
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Pandya et al.. Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts. J.Food Prot. (1995), 58: 301-304 DOI: 10.4315/0362-028X-58.3.301
Smittle. INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS. J.Food.Sci. (1977), 42: 1552-1553 DOI: 10.1111/j.1365-2621.1977.tb08423.x
Smittle. INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS. J.Food.Sci. (1977), 42: 1552-1553 DOI: 10.1111/j.1365-2621.1977.tb08423.x
Request information
Insert your data to get information about this yeast