1.
Microbiology
;
(12)1992.
Article
in Chinese
| WPRIM
| ID: wpr-684756
ABSTRACT
Three osmotolerant yeasts were isolated from three batches of "swollen can" soy sauce produced by a Guangdong condiment plant. These strains grew faster in the media containing 50%~60% glucose or 15% NaCl than in common yeast media. The three yeasts were identified as Pichia etchellsii by using morphological characteristics, physiological and biochemical tests.