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A Note on the Nature and Sequence of Yeasts during Fermentation of Apples grown in India
Author(s) -
ETHIRAJ S.,
ONKARAYYA H.,
SURESH E. R.
Publication year - 1980
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.1365-2672.1980.tb05211.x
Subject(s) - fermentation , candida krusei , food science , biology , isolation (microbiology) , yeast , microbiology and biotechnology , candida tropicalis , biochemistry
Six morphologically different groups of yeasts comprising Kloeckera apiculata. Candida krusei, Candida valida, Candida sorbosa, Metschnikowia pulcherrima and Saccharomyces chevalieri were isolated from fresh, fermenting and fermented apple juice. This is the first report on the isolation of C. valida, C. sorbosa and S. chevalieri from fermenting and fermented apple juice.