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
freeze-dried
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Type Strain
no
Preceptrol®
no
Medium
ATCC® Medium 28: Emmons' modification of Sabouraud's agar
ATCC® Medium 200: YM agar or YM broth
ATCC® Medium 1245: YEPD
Growth Conditions
Temperature: 30°C
Atmosphere: Typical aerobic
Name of Depositor
M Takeda
Chain of Custody
ATCC <-- M Takeda <-- T. Tsukahara
Isolation
Kikumasamune sake mash, Japan
References
Takeda M, Tsukahara T. Taxonomic study of sake yeasts (Saccharomyces sake). J. Ferment. Technol. 53: 103-111, 1975 (in Japanese).
