Isolation and Identification of Osmotolerant Yeast from "Swollen Can" Soy Sauce / 微生物学通报
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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Type of study:
Diagnostic study
/
Prognostic study
Language:
Chinese
Journal:
Microbiology
Year:
1992
Type:
Article
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