Isolation and Identification of Osmotolerant Yeast from "Swollen Can" Soy Sauce
- VernacularTitle:胀罐酱油中耐渗透压酵母菌分离及鉴定
- Author:
You-Sheng OUYANY
;
Xiao-Bao XIE
;
Jiao-Di CHEN
;
Hua XUE
;
Yi-Ben CHEN
;
- Publication Type:Journal Article
- Keywords:
"Swollen can" soy sauce, Osmotolerant yeast,Isolation and identification
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
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.
