Identification of Yeasts Present in Sour Fermented Foods and Fodder

W.J. Middelhoven

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)


This paper deals with rapid methods for identification of 50 yeast species frequently isolated from foods and fodders that underwent a lactic acid fermentation. However, many yeast species present in olive brine, alpechin, and other olive products were not treated. The methods required for identification include light microscopy, physiological growth tests (ID32C system of BioMérieux), assimilation of nitrate and of ethylamine as sole nitrogen sources, vitamin requirement, and maximum growth temperature. An identification key to treated yeast species is provided. In another table characteristics of all yeast species treated are listed.
Original languageEnglish
Pages (from-to)279-292
JournalMolecular Biotechnology
Publication statusPublished - 2002


  • Foods
  • Sour foods
  • Yeast identification


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