utilization of malic acid in the deacidification of grape musts
Biosafety Level
1
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
Type Strain
no
Preceptrol®
no
Comments
resistant to SO2
Medium
ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor
HY Yang
Chain of Custody
ATCC <<--HY Yang<<--R. Kunkee <<--- I. Benda
References
Yang HY. Deacidification of grape musts with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 24: 1-4, 1973.
Yang HY. Effect of pH on the activity of Schizosaccharomyces pombe. J. Food Sci. 38: 1156-1157, 1973.
Yang HY. Effect of sulfur dioxide on the activity of Schizosaccharomyces pombe. Am. J. Enol. Vitic. 26: 1-4, 1975.
