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Diversity of yeasts in selected dairy products
Author(s) -
Rohm H.,
EliskasesLechner Frieda,
Bräuer Martina
Publication year - 1992
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.1365-2672.1992.tb01848.x
Subject(s) - kefir , yeast , food science , identification (biology) , diversity (politics) , selection (genetic algorithm) , biology , product (mathematics) , dairy industry , microbiology and biotechnology , mathematics , ecology , computer science , genetics , lactic acid , geometry , artificial intelligence , sociology , bacteria , anthropology
H. ROHM, F. ELISKASES‐LECHNER AND M. BRÄUER. 1992. The biochemical properties of 1013 yeasts isolated from various milk products (yoghurt, kefir and cheese environment) were compared. The differences in percentage positive reactions described as variable in the standard descriptions indicate environmental selection mechanisms and the existence of yeast‐product associations. The effects of the results on three simplified identification methods are discussed.