From Lallemands website on Nottingham
http://www.danstaryeast.com/sites/default/files/nottingham_ale_yeast.pdf
It is possible that their assertion about wild yeast and their conclusions of rigorous series of tests are inaccurate.
http://www.danstaryeast.com/sites/default/files/nottingham_ale_yeast.pdf
Classified as Saccharomyces cerevisiae.
-- A top fermenting yeast.
-- The typical analysis of the active dried strain:
-- Percent solids 93%95%
-- Living yeast cells 􀀪 5 x 109 per gram of dry yeast
-- Wild yeast < 1 per 106 yeast cells (Lysine method)*
-- Bacteria < 1 per 106 yeast cells*
Finished product is released to the market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
It is possible that their assertion about wild yeast and their conclusions of rigorous series of tests are inaccurate.