6533b7ddfe1ef96bd1273e4a

RESEARCH PRODUCT

Physiological properties of some yeast strains

Ecaterina LengyelV. CristeaEnikő GasparLetitia Oprean

subject

Genus SaccharomycesCarbohydratesfood and beveragesBiologyYeast strainRhodotorulabiology.organism_classificationGeneral Biochemistry Genetics and Molecular BiologyYeastMicrobiologyYeast in winemakingNeurologyAlcoholsYeastsFermentationFood MicrobiologyFood microbiologyFermentationCell ShapePichia membranaefaciensGeneral Environmental Science

description

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. carlsbergensis= 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.

https://doi.org/10.1556/abiol.57.2006.2.12