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YEASTS CAUSING SPOILAGE IN ACETIC ACID PRESERVES
Author(s) -
DAKIN J. C.,
DAY PAMELA M.
Publication year - 1958
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1958.tb00120.x
Subject(s) - acetic acid , food spoilage , yeast , food science , saccharomyces , chemistry , biology , biochemistry , microbiology and biotechnology , saccharomyces cerevisiae , bacteria , genetics
SUMMARY: Forty‐seven cultures of yeasts, isolated from 47 packs of spoiled acetic acid preserves including 11 varieties and originating from nineteen manufacturers, have been identified according to the system of Lodder & Kreger‐van Rij. Forty‐three cultures had the characteristics of Saccharomyces acidifaciens and four those of Pichia membranaefaciens .