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
Maltose-positive leavening agent in sourdough
Competes with lactic acid bacteria for glucose and fructose
Gobbetti M, et al. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol. Biotechnol. 10: 275-279, 1994.
