Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format
frozen
Type Strain
no
Preceptrol®
no
Comments
deterioration of flor caused by elevated temperatures, ethanol concentration, and other factors
flor development and dynamics
mitochondrial DNA loss caused by ethanol
Medium
ATCC® Medium 1245: YEPD
Growth Conditions
Temperature: 30.0°C
Name of Depositor
J Jimenez
Chain of Custody
ATCC <<--J Jimenez<<--J.I. Ibeas and J.I. Lozano
Isolation
fino sherry wine, Puerto de Santa Maria, Cadiz, Spain
References
Ibeas JI, Jimenez J. Mitochondrial DNA loss caused by ethanol in Saccharomyces flor yeasts. Appl. Environ. Microbiol. 63: 7-12, 1997. PubMed: 8979333
Ibeas JI, et al. Effects of ethanol and temperature on the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 71-74, 1997.
Ibeas JI, et al. Dynamics of flor yeast populations during the biological aging of sherry wines. Am. J. Enol. Vitic. 48: 75-79, 1997.
