PHYSIOLOGICAL PROPERTIES OF YEASTS CANDIDA KEFIR STRAINS
Abstract
It has been stated that for strains
DE53,SA37,BA98 and BA99 yeasts Candida kefir the best
source of carbon and energy from sugar is glucose and
from alcohol is sorbet. These yeasts assimilate NH4NO3
and (NH4)2SO4 as a source of inorganic nitrogen. From
sources of organic nitrogen the most rational one for
yeasts is peptone. The optimal temperature for the development
of yeasts is 25°C and the optimum acidity is pH
6, 0 - 7, 0.
DE53,SA37,BA98 and BA99 yeasts Candida kefir the best
source of carbon and energy from sugar is glucose and
from alcohol is sorbet. These yeasts assimilate NH4NO3
and (NH4)2SO4 as a source of inorganic nitrogen. From
sources of organic nitrogen the most rational one for
yeasts is peptone. The optimal temperature for the development
of yeasts is 25°C and the optimum acidity is pH
6, 0 - 7, 0.
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