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
yes
(Type strain of Brettanomyces lambicus)
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: 24°C to 26°C
Atmosphere: Typical aerobic
Name of Depositor
NRRL
Chain of Custody
ATCC <-- NRRL <-- CBS 75 <-- M.T.J. Custers Lc VI
Isolation
Lambic beer
References
Suzuki T, et al. Method of producing citric acid. US Patent 3,733,253 dated May 15 1973
Lee FL, Jong SC. New species Dekkera custersiana and D. lambica, teleomorphs of Brettanomyces. Mycotaxon 25: 455-460, 1986.
Kufferath H, van Laer MH. Etudes sur les levures de lambic. Leur action chimique sur les milieux de culture. Bull. Soc. Chim. Belg. 30: 270-276, 1921.
