Physiological Properties of Some Yeast Strains

Abstract

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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Correspondence to Letitia Oprean.

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Oprean, L., Gaspar, E., Lengyel, E. et al. Physiological Properties of Some Yeast Strains. BIOLOGIA FUTURA 57, 261–273 (2006). https://doi.org/10.1556/ABiol.57.2006.2.12

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Keywords

  • Alcohologenic yeast strains
  • contamination
  • identification
  • physiological properties
  • Saccharomyces genus