Identification of yeasts present in sour fermented foods and fodders

被引：13

作者：

Middelhoven, WJ ^{[1
]}

机构：

[1] Wageningen Univ Agr, Microbiol Lab, NL-6700 EJ Wageningen, Netherlands

来源：

MOLECULAR BIOTECHNOLOGY | 2002年 / 21卷 / 03期

关键词：

yeast identification; foods; sour foods;

D O I：

10.1385/MB:21:3:279

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This paper deals with rapid methods for identification of 50 yeast species frequently isolated from foods and fodders that underwent a lactic acid fermentation. However, many yeast species present in olive brine, alpechin, and other olive products were not treated. The methods required for identification include light microscopy, physiological growth tests (ID32C system of BioMerieux), assimilation of nitrate and of ethylamine as sole nitrogen sources, vitamin requirement, and maximum growth temperature. An identification key to treated yeast species is provided. In another table characteristics of all yeast species treated are listed.

引用

页码：279 / 292

页数：14

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