Identification of yeasts from black olives in rapid system microtitre plates
P Kotzekidou - Food Microbiology, 1997 - Elsevier
Food Microbiology, 1997•Elsevier
A total of 125 yeasts were isolated from Greek-style black olives produced in different
factories. Identification was based on 65 morphological and physiological characteristics.
The majority of the tests were conducted in microtitration plates. The predominant species
proved to be mainlyTorulaspora delbruekii, Debaryomyces hanseniiandCryptococcus
laurentii. The speciesCryptococcus albidus, Dekkera bruxellensis, Sporobolomyces roseus,
Bullera variabilis, Pichia farinosa, Pichia membranaefaciens, andZygosaccharomyces …
factories. Identification was based on 65 morphological and physiological characteristics.
The majority of the tests were conducted in microtitration plates. The predominant species
proved to be mainlyTorulaspora delbruekii, Debaryomyces hanseniiandCryptococcus
laurentii. The speciesCryptococcus albidus, Dekkera bruxellensis, Sporobolomyces roseus,
Bullera variabilis, Pichia farinosa, Pichia membranaefaciens, andZygosaccharomyces …
A total of 125 yeasts were isolated from Greek-style black olives produced in different factories. Identification was based on 65 morphological and physiological characteristics. The majority of the tests were conducted in microtitration plates. The predominant species proved to be mainlyTorulaspora delbruekii,Debaryomyces hanseniiandCryptococcus laurentii. The speciesCryptococcus albidus,Dekkera bruxellensis,Sporobolomyces roseus,Bullera variabilis,Pichia farinosa,Pichia membranaefaciens, andZygosaccharomyces bailiiwere identified sporadically. A selection of the characteristics may aid to the simplified identification of the species and is easily applicable in the wells of microtitration plates.
Elsevier
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