Yeast



BCRC Number: 21673
Organism: Saccharomyces bayanus
Author: Saccardo
Oxygen Requirement: Aerobic
Synonymy: Saccharomyces globosus;Saccharomyces heterogenicus;Saccharomyces inusitatus;Saccharomyces uvarum
History: << ATCC << R. Kunkee
Other Collection No.: ATCC 36022
Source: California champagne strain
Local Strain: NO
Type Strain: NO
Characterization:
Production of : fortified sweet wine--Y236;
Phylum: Ascomycota
Growth Conditions: 24°C 3 day(s)
Biosafety Level: 1
Shipping/Field/Price:
Freeze-Dried for all NTD$ 2500 Order this item


References



Y236
1979. Am. J. Enol. Vitic. 30: 81-87.
 

Medium



11
YM AGAR (DIFCO 0712) OR YM BROTH (DIFCO 0711)
YM BROTH:
Yeast extract3.0g
Malt extract3.0g
Peptone5.0g
Dextrose10.0g
Distilled water1.0L
For YM AGAR, add 20g agar.

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