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.
Sheldon RM, et al. Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes. Appl. Microbiol. 22: 263-266, 1971. PubMed: 5171205
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