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PrintTaxon 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
Matthias Sipiczki – Hungary – University of Debrecen
Date of deposit
17/10/2001
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
Jpapers
DOI Number: 10.1023/A:1010249408975
Title: Analysis of yeasts derived from natural fermentation in a Tokaj winery
Authors: Sipiczki et al.
Journal: A.v.Leeuwenhoek
Year: 2001
Title: Analysis of yeasts derived from natural fermentation in a Tokaj winery
Authors: Sipiczki et al.
Journal: A.v.Leeuwenhoek
Year: 2001
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