VKM Catalogue
| VKM No. | Y-349 Type strain |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | CBS 380 |
| Source of isolation | beer |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 929, 1372 |
| STRAININFO | HISTRI |
| VKM No. | Y-361 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | Minarik E., RIVE 5. Czechoslovakia |
| Received as | Saccharomyces carlsbergensis Hansen 1908 |
| Country | Switzerland |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| STRAININFO | HISTRI |
| VKM No. | Y-362 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | Minarik E., RIVE 1724. Czechoslovakia |
| Received as | Saccharomyces carlsbergensis Hansen 1908 |
| Source of isolation | tokay |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| STRAININFO | HISTRI |
| VKM No. | Y-363 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | Minarik E., RIVE 1734. Czechoslovakia |
| Received as | Saccharomyces carlsbergensis Hansen 1908 |
| Source of isolation | tokay |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| STRAININFO | HISTRI |
| VKM No. | Y-364 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | Minarik E., RIVE 1684. Czechoslovakia |
| Received as | Saccharomyces carlsbergensis Hansen 1908 |
| Source of isolation | tokay |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| STRAININFO | HISTRI |
| VKM No. | Y-367 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| Synonym | Saccharomyces carlsbergensis Hansen 1908 var. valdensis (Osterwalder 1924) Dekker 1931 Type strain |
| History | CBS 1505 |
| Received as | Saccharomyces carlsbergensis var. valdensis |
| Source of isolation | grape juice |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1371, 1372 |
| STRAININFO | HISTRI |
| VKM No. | Y-440 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| Synonym | Saccharomyces heterogenicus Osterwalder 1924 Type strain |
| History | CBS 425 |
| Received as | Saccharomyces heterogenicus |
| Country | Switzerland |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1371 |
| STRAININFO | HISTRI |
| VKM No. | Y-443 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| Synonym | Saccharomyces intermedius Hansen 1904 var. turicensis Osterwalder 1934 Type strain |
| History | CBS 377 |
| Received as | Saccharomyces intermedius Hansen 1904 var. turicensis Osterwalder 1934 Type strain |
| Source of isolation | theilersbirnwein |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1372 |
| STRAININFO | HISTRI |
| VKM No. | Y-523 Type strain |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | CBS 395 |
| Received as | Saccharomyces uvarum Beijerinck 1898 Type strain |
| Source of isolation | fermenting currant juice |
| Country | the Netherlands |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1371 |
| STRAININFO | HISTRI |
| VKM No. | Y-590 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. bayanus |
| History | CBS 381 |
| Received as | Saccharomyces willianus Saccardo 1895 Type strain |
| Source of isolation | beer |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1370 |
| STRAININFO | HISTRI |
| VKM No. | Y-437 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. uvarum Naumov 2000 |
| History | CBS 424 |
| Received as | Saccharomyces globosus Osterwalder 1924 Type strain |
| Source of isolation | fermenting pear-juice |
| Country | Switzerland |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1371 |
| STRAININFO | HISTRI |
| VKM No. | Y-522 |
| Scientific name of the strain | Saccharomyces bayanus Saccardo 1895 var. uvarum Naumov 2000 |
| History | CBS 431 |
| Received as | Saccharomyces tubiformis Osterwalder 1924 Type strain |
| Source of isolation | fermenting pear-juice |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1370, 1371, 1372 |
| STRAININFO | HISTRI |