Physiological Properties of Some Yeast Strains

被引：0
|
作者：
Letitia Oprean
Enikő Gaspar
Ecaterina Lengyel
V. Cristea
机构：
[1] “Lucian Blaga” University of Sibiu,Faculty of Food Technology
[2] “Babes-Bolyai” University,Faculty of Biology
来源：
Acta Biologica Hungarica | 2006年 / 57卷
关键词：
Alcohologenic yeast strains; contamination; identification; physiological properties; genus;
D O I：
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中图分类号：
学科分类号：
摘要：
Twenty yeast strains have recently been isolated in pure cultures from natural and industrial sources and identified based mainly on physiological properties. The majority of the strains (15) are alcohologenic belonging to the genus Saccharomyces and comprise two brewer’s (beer) yeast strains (S. carlsbergen-sis = S. uvarum A and B), two baker’s yeast strains (S. cerevisiae CA and CP), one spirit yeast strain (S. cerevisiae CF) and ten wine yeast strains (S. cerevisiae var. ellipsoideus = S. ellipsoideus 1, 3, 4, 6, 8 and 9; S. oviformis 2, 5 and 7; and S. uvarum 10). The other 5 yeast strains belong to different species: Kloeckera apiculate, Candida mycoderma (Mycoderma vini), Pichia membranaefaciens, Rhodotorula glutinis and Torulopsis holmii, respectively.
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页码：261 / 273
页数：12
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