Isolation and Identification of Osmotolerant Yeast from "Swollen Can" Soy Sauce / 微生物学通报
Microbiology
;
(12)1992.
Artículo
en Chino
| 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.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Tipo de estudio:
Estudio diagnóstico
/
Estudio pronóstico
Idioma:
Chino
Revista:
Microbiology
Año:
1992
Tipo del documento:
Artículo
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