Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
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
Preceptrol®
no
Type Strain
yes
(type strain)
Comments
Sluggish fermentation of grape juice
Medium
ATCC® Medium 2067: Modified Rogosa medium
Growth Conditions
Temperature: 30.0°C
Atmosphere: Aerobic
Name of Depositor
CG Edwards
Chain of Custody
ATCC <<--CG Edwards<<--Huang et al.
References
Edwards CG, et al. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84: 698-702, 1998. PubMed: 9674120
Huang YC, et al. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47: 1-10, 1996.
Validation list no. 67. Int. J. Syst. Bacteriol. 48: 1083-1084, 1998.
