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
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 200: YM agar or YM broth
Growth Conditions
Temperature: 24.0°C
Name of Depositor
NRRL
Chain of Custody
ATCC <<--NRRL<<--L. Kline T (Saccharomyces exiguus)
Isolation
sourdough
References
Kline L, Sugihara TF. Sour dough French bread. US Patent 3,734,743 dated May 22 1973
