Studies on Osmophilic Yeasts

Preliminary Investigations on the Presence of Osmophilic Yeasts in Mauritian Raw Sugars

Biological Studies on Capsulated Yeasts.

The taxonomic nomenclature of Stelling-Dekker (1931) and Lodder (1934) is used throughout the paper. The yeast strains were derived partly from the stock of the Department of Bacteriology and Hygiene of the Hebrew University and partly from the following type culture collections: National Type Culture Collection, London; American Type Culture Collection, Washington; and the Centraalbureau voor ...

Studies on the polysaccharides of capsulated yeasts.

Antagonism between osmophilic lactic Acid bacteria and yeasts in brine fermentation of soy sauce.

Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacter...

Yeasts Occurring on Dates.

Dates sometimes undergo a yeast fermentation even though they appear to be sufficiently low in moisture and high in sugar content to inhibit the development of most spoilage organisms. In the packing of dates the procedures followed, as outlined by Sievers and Barger (1930) do not involve the use of preservatives or of sufficient heat to prevent yeast growth. In fact, yeast spoilage has been ob...