Characterization of the yeasts (Blastomycetes) in some Fijian honeys

• Autorzy: Poncini L. , Wimmer F.L.

Warianty tytułu

PL

Charakterystyka drożdży (Blastomycetes) wyizolowanych z miodów wyspy Fidżi

• Języki publikacji: EN

Abstrakty

EN

A suitable culture medium with a composition of 50% honey and 2% agar was developed. This gave optimum honey yeast and bacterial population growth. An identification of the major Blastomycetic (yeast) populations for seven Fijian honeys appear to have representatives of all the major yeast aspecies observed in foreign honeys, more than normal Brevibacterium and Gluconobacter bacterial population were detected.

PL

Przebadano siedem próbek miodu miejscowej produkcji oraz wpływ zawartości miedzi (25%, 50%, 75% i 100%) w pożywce z 2% agarem na wzrost drożdży i bakterii. Najlepsze efekty osiągano stosując pożywki z 50% udziałem miodu (rys. 1 i 2). Zidentyfikowano 10 gatunków drożdży oraz 2 rodzaje bakterii Brevibacterium i Gluconobacter. Spośród drożdży zidentyfikowano: Saccharomyces torulosus, Zygosaccharomyces mellis, Saccharomyces globosus, Torulopsis maggi, Schizosaccharomyces octosporus, Zygosaccharomyces barkeri, Zygosaccharomyces rechteri, Saccharomyces rouxii, Candida reukaufii, Torula mellis, Torulopsis mogii (tab. 1).

• Wydawca: -
• Czasopismo: Acta Alimentaria Polonica
• Rocznik: 1986
• Tom: 12
• Numer: 2
• Opis fizyczny: p.143-151,fig.,ref.

Twórcy

autor

Poncini L.

• Department of Chemistry, School of Natural Resources, The University of the South Pacific, Suva, Fiji

autor

Wimmer F.L.

• Department of Chemistry, School of Natural Resources, The University of the South Pacific, Suva, Fiji

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