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


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.


Yeast Strain Potential Interest Continue Study Halotolerant Yeast Miso Fermentation 
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Copyright information

© Swets & Zeitlinger 1967

Authors and Affiliations

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

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