. Author manuscript; available in PMC: 2018 Feb 1.

Published in final edited form as: Food Microbiol. 2016 Sep 10;61:136–149. doi: 10.1016/j.fm.2016.08.010

Table 1. Origin and source of the Schizosaccharomyces strains used in the present study.

CODE	Species	Strain	Origin	Source
# 1	Schizosaccharomyces japonicus	13	GESAAF ^a	Wine
# 2	Schizosaccharomyces pombe	227	UCD ^b	Unkown
# 3	Schizosaccharomyces pombe	582	UCD ^b	Sherry wine
# 4	Schizosaccharomyces pombe	583	UCD ^b	Sherry wine
# 5	Schizosaccharomyces pombe	584	UCD ^b	Wine
# 6	Schizosaccharomyces pombe	687	UCD ^b	Wine
# 7	Schizosaccharomyces pombe	807	UCD ^b	Unkown
# 8	Schizosaccharomyces japonicus	2096	UCD ^b	Wine
# 9	Schizosaccharomyces japonicus	2489	UCD ^b	Wine

Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, Università degli Studi di Firenze, Italy

Department of Viticulture & Enology, University of California-Davis, Davis