AIRBORNE YEASTS FROM HORTICULTURAL SITES

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Abstract
Airborne yeasts were trapped on agar surfaces of Petri plates at fruit and vegetable sites in the Niagara region during four growing seasons and occasionally in winter. Yeast isolates were screened for several characteristics and potential usefulness in the wine industry. Airborne fungi outnumbered yeasts about 20:1. The majority of yeasts (75%) belonged to the Cryptococcaceae, mainly Torulopsis, Cryptococcus, and Kloeckera. Ascigerous yeasts (25%) were trapped less frequently. Saccharomyces spp. were obtained mostly at or after fruit harvests, at other times rarely. Of 968 isolates screened, 71 were of potential commercial value for wine or other beverage production.

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