Antonie van Leeuwenhoek

, Volume 33, Issue 1, pp 341–344 | Cite as

Candida mogii sp. n., a halotolerant yeast associated with miso fermentation

  • Manuela Vidal-Leiria
Article

Abstract

Yeasts other thanSaccharomyces rousii may be active in miso fermentation. A continued study of yeasts occurring in traditionally produced miso is of potential interest for controlled miso fermentation. The description ofCandida mogii sp. n. is based on a study of three fermenting, highly salt-tolerant (20 21°, w. v. NaCl) yeast strains isolated by Mogi (1938, 1942) from samples of Japanese miso.

Keywords

Yeast Strain Potential Interest Continue Study Halotolerant Yeast Miso Fermentation 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Hesseltine, C. W. 1961. Research at Northern Regional Research Laboratory on fermented foods. Proc. Conf. Soybean Products for Protein in Human Foods. U.S. Dept. of Agriculture, ARS-71-22, p. 74–82.Google Scholar
  2. Hesseltine, C. W. 1965. A millennium of fungi, food and fermentation. Mycologia57: 149–197.PubMedGoogle Scholar
  3. Hessfltine, C. W. andShibasaki, K. 1961. Miso. III. Pure culture fermentation withSaccharomyces rouxii. Appl. Microbiol.9: 515–518.PubMedGoogle Scholar
  4. Lanjouw, J. [ed.] 1961. International code of botanical nomenclature adopted by the Ninth International Botanical Congress, Montreal, August 1959. Kemink en Zoon N.V., Utrecht.Google Scholar
  5. Lodder, J. andKreoer-van Rij, N. J. W. 1952. The Yeasts. A taxonomic study. North Holland Publishing Comp., Amsterdam.Google Scholar
  6. Mogi, M. 1938. Studies on the yeasts found in “Miso”. (In Japanese). J. Agr. Chem. Japan14: 951, 1175, 1297.Google Scholar
  7. Mooi, M. 1939. Studies on the yeasts found in “Miso”. (In Japanese). J. Agr. Chem. Japan15: 921, 1023, 1221.Google Scholar
  8. Mogi, M. 1942. Studies on the yeasts found in “Miso”. (In Japanese). J. Agr. Chem. Japan18: 543, 629, 733, 940.Google Scholar
  9. Shibasaki, K. andHesseltine, C. W. 1961a. Miso. I. Preparation of soybeans for fermentation. J. Biochem. Microbiol. Technol.3: 161–174.Google Scholar
  10. Shibasaki, K. andHesseltine, C. W. 1961b. Miso. II. Fermentation. Develop. Ind. Microbiol.2: 205–214.Google Scholar
  11. Shibasaki, K. andHesseltine, C. W. 1962. Miso fermentation. Econ. Botany16: 180–195.Google Scholar
  12. Smith, A. K., Hesseltine, C. W. andShibasaki, K. 1961. Preparation of miso. U.S. Pat.2, 967, 108.Google Scholar
  13. van Uden, N. andFarinha, M. 1958. On the significance of temperature relations and vitamin deficiency patterns in the delimitation of yeast species. Port. Acta Biol. (B)6: 161–178.Google Scholar
  14. Vidal-Leiria, M. 1966.Torulopsis mogii sp. n. Antonic van Leeuwenhoek32: 312–314.Google Scholar
  15. Wickerham, L. J. 1951. Taxonomy of Yeasts. Techn. Bull. No. 1029, U.S. Dept. Agric. Washington, D.C.Google Scholar

Copyright information

© Swets & Zeitlinger 1967

Authors and Affiliations

  • Manuela Vidal-Leiria
    • 1
  1. 1.Laboratory of MicrobiologyGulbenkian Institute of ScienceOeirasPortugal

Personalised recommendations