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Taxon Name 
Saccharomyces bayanus Saccardo
Accession number 
7286
Form of supply 
agar slant
Synonymous 
Saccharomyces abuliensis Santa María, Saccharomyces carlsbergensis E.C. Hansen var. valdensis (Osterwalder) Dekker, Saccharomyces cerevisiae Meyen ex E.C. Hansen subsp. uvarum (Beijerinck) Kocková-Kratochvílová, Saccharomyces globosus Osterwalder, Sac
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 
Tokay wine fermentation
Isolation Locality 
HUN – Hungary
Received from 
Sipiczki – Univ. Debrecen, Hungary
Date of deposit 
17/10/2001
Recommended growth temperature 
25°C
Recommended growth medium 
YPDA (Yeast Extract Peptone Glucose Agar)
References 
Sipiczki et al.. Analysis of yeasts derived from natural fermentation in a Tokaj winery. A.v.Leeuwenhoek (2001), 79: 97-105 DOI: 10.1023/A:1010249408975
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