The Yeasts
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In our eReader you can find the full English version of the book. Read The Yeasts Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Yeasts
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a cupule. This yeast ferments dextrose, levulose, saccharose and maltose but not lactose.
ZYGOSACCHAROMYCES JAVANICUS. de Kruyff This species was isolated in Java by de Kruj^ ' in 1908 on partly decomposed foliage. It is a yeast with elliptical cells from 4 to 8 fj, in diameter. The optimum temperature for budding is situated between 34 and 35° C; the maximum is around 38°. Spores appear easily on gelatin and are preceded by an isogamic copulation. Zy.
javanicus does not form a scum. It is a bo...ttom yeast which ferments dextrose, levulose, saccharose and d-galactose.
ZYGOSACCHAROMYCES JAPONICUS. Saito Syn.: Soya-Kahmhefe Saito This yeast was discovered by Saito ^ in 1906 among the products of fermentation of Soya; it was, at first, given the provisional name n of Soya-Kahmhefe. It is a yeast with round or DOC Q^SY~sX /-^-—W^ i'^S °^ ^^i^ or in cells developing on gelatin.
j-p ('i-v-P^^ CP oval cells (Fig. 84) which frequently gives long II (orv^ threads made up of budding units. The ascs in \yj (jocO certain numbers are observed in the scum grow- Va.>nVj >-) They are easily obtained on Gorodkowa's gelatin ^^^ medium.
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To quickly assess the difficulty of the text, read a short excerpt:
a cupule. This yeast ferments dextrose, levulose, saccharose and maltose but not lactose.
ZYGOSACCHAROMYCES JAVANICUS. de Kruyff This species was isolated in Java by de Kruj^ ' in 1908 on partly decomposed foliage. It is a yeast with elliptical cells from 4 to 8 fj, in diameter. The optimum temperature for budding is situated between 34 and 35° C; the maximum is around 38°. Spores appear easily on gelatin and are preceded by an isogamic copulation. Zy.
javanicus does not form a scum. It is a bo...ttom yeast which ferments dextrose, levulose, saccharose and d-galactose.
ZYGOSACCHAROMYCES JAPONICUS. Saito Syn.: Soya-Kahmhefe Saito This yeast was discovered by Saito ^ in 1906 among the products of fermentation of Soya; it was, at first, given the provisional name n of Soya-Kahmhefe. It is a yeast with round or DOC Q^SY~sX /-^-—W^ i'^S °^ ^^i^ or in cells developing on gelatin.
j-p ('i-v-P^^ CP oval cells (Fig. 84) which frequently gives long II (orv^ threads made up of budding units. The ascs in \yj (jocO certain numbers are observed in the scum grow- Va.>nVj >-) They are easily obtained on Gorodkowa's gelatin ^^^ medium.
What to read after The Yeasts?
You can find similar books in the "Read Also" column, or choose other free books by Alexandre Guilliermond to read onlineMoreLess
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