Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.

EDITORIAL SYNOPSIS Three cases are reported in which gastric resection according to the Billroth I technique was later followed by symptoms of fullness after meals and vomiting. X-ray examination showed a bezoar-like mass with the radiopacity of soft tissue in the remnant of the stomach in each case. Gastric aspiration produced mucous material which on microscopic examination and culture was fo...

context:in this review, we discuss empirical and stoichiometric models, which have been developed recently in ssf processes and the influence of environmental conditions on the variables of these models. additionally, new studies on modeling of product formation are also mentioned. evidence acquisition:solid-state fermentation (ssf) is recognized as a cheap process for producing many valuable p...

Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main repr...

The growth requirements of several yeasts isolated from San Francisco sour dough mother sponges were compared with those of bakers' yeast. The sour dough yeasts studied were one strain of Saccharomyces uvarum, one strain of S. inusitatus, and four strains of S. exiguus. S. inusitatus was the only yeast found to have an amino acid requirement, namely, methionine. All of the yeasts had an absolut...