STUDY ON THE FERMENTATION AND TAXONOMIC CHARACTERIZATION FOR AGGLUTINATION YEAST
Shang Ynxin;Zhou Gnangqi
The alcohol fermentation and taxonomic charateristics of two kindsof agglutination yeast strain are presented in this paper.It is concluded that thecolonies in the malt agar plate are smooth and the glossy cream is white in color.Athin ring is tormed in the malt extracted medium. The cells are spherical, oval orellipsoidal about 3-8 to 5-16 in size.There is no pseudohyhae production in the cornthere is asci-forming containing 2 to 4 meal agar medium,bnt smooth asci-spores. Thesestrains could utilize glucose, sncrose, maltose, melibiose galactose and raffinose,butcould not utilize nitrato.Vitamins are required for cell growth.These strains neitherform amyloid nor hydrolyze gelatin. It produces urease but lipase.The acid, ester andcarotenoid are producced.The best growth PH is 3.0 to 4.5.These strains belong to thesaccharomyces genus.
【CateGory Index】： TS262.2