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Acta Biologica Hungarica

, Volume 57, Issue 2, pp 261–273 | Cite as

Physiological Properties of Some Yeast Strains

  • Letitia OpreanEmail author
  • Enikő Gaspar
  • Ecaterina Lengyel
  • V. Cristea
Article

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.

Keywords

Alcohologenic yeast strains contamination identification physiological properties Saccharomyces genus 

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Copyright information

© Akadémiai Kiadó, Budapest 2006

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • Letitia Oprean
    • 1
    Email author
  • Enikő Gaspar
    • 1
  • Ecaterina Lengyel
    • 1
  • V. Cristea
    • 2
  1. 1.Faculty of Food Technology“Lucian Blaga” University of SibiuRomania
  2. 2.Faculty of Biology-Geology“Babes-Bolyai” UniversityCluj-NapocaRomania

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