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.
Valero C, et al. Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M3-30-9) during alcoholic fermentation of grape must. World J. Microbiol. Biotechnol. 91: 117-122, 2001.
fermenting must from 'Pedro Ximenez' grapes, Montilla-Moriles region, southern Spain
