A note on the yeast flora associated with fermentation of mango
- 1 February 1982
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 52 (1) , 1-4
- https://doi.org/10.1111/j.1365-2672.1982.tb04365.x
Abstract
Fifteen morphologically different groups of yeasts consisting of Metschnikowia pulcherrima, Trichosporon cutaneum, Kloeckera apiculata, Torulopsis Candida, Tor. glabrata. Tor. apicola, Candida tropicalis, Cand. krusei, Cand. sorbosa, Cand. diversa, Pichia terricola, Pic. membranaefaciens, Hyphopichia burtonii, Rhodotorula graminis and Aureobasidium pullulans were isolated from fresh, fermenting and fermented juice of two varieties of mango. This is the first report on the study of yeast flora of mango and also on the occurrence of Hyp. burtonii on fruits.This publication has 5 references indexed in Scilit:
- A Note on the Nature and Sequence of Yeasts during Fermentation of Apples grown in IndiaJournal of Applied Bacteriology, 1980
- The Yeasts of StrawberriesJournal of Applied Bacteriology, 1971
- NEW SPECIES OF YEASTS RESEMBLING CANDIDA KRUSEI (CAST.) BERKHOUTThe Journal of General and Applied Microbiology, 1971
- The Technology of Passion Fruit and Mango WinesAmerican Journal of Enology and Viticulture, 1966
- The Distribution of Yeasts on Cider ApplesJournal of Applied Bacteriology, 1964