Condividi
Facebook
Linkedin
Twitter
StampaTaxon Name
Saccharomyces cerevisiae Meyen ex E.C. Hansen
Accession number
1908
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\’nikov, Saccharomyces aceti Santa María, Saccharomyces acidosaccharophillii Kawano et
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
selected starter for Champagne production
Isolation Locality
FRA – France – Grand Est – Ardenne – Epernay – Epernay de Champagne
Received from
Institut Oenologique de Champagne, France
Date of deposit
01/01/1962
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
Richiedi informazioni
Inserisci i tuoi dati per ricevere informazioni su questo lievito