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General information

 Taxon name:Saccharomyces cerevisiae 
Other collections
 Original strain number:BA 
Biosafety and restrictions
 Biological Safety Level:BSL-2 
Collection details
 PYCC strain status:Open 
 Substrate of isolation:Isolated from bottled beer (blonde beer); probable secondary fermentation yeast 
 Category of substrate:Food & beverages 
 Country of origin:Portugal 
 Deposited by:J.P Sampaio, May 2017 
 Preservation:Glass beads; 20% Glycerol; -150ºC 
 History:J.P. Sampaio > PYCC 
 Price per culture:75