Characterization of the spoilage yeast isolated from Ginseng product = 인삼제품에서 분리한 부패성 효모의 특성

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Title
Characterization of the spoilage yeast isolated from Ginseng product = 인삼제품에서 분리한 부패성 효모의 특성
Author(s)
Yi-Seong Kwak; Kee Sun Shin; Na Mi Kim; Chae Kyu Park; Byeong Seon Jeon; Kyung Sook Bae; Jae Won Yang
Bibliographic Citation
Korean Journal of Ginseng Science, vol. 18, no. 1, pp. 49-52
Publication Year
1994
Abstract
A yeast was isolated from the spoiled ginseng product. The isolate was elliosoidal shaped yeast measured around 2.0 to 2.5 μm in diameter. The strain formed psedomycelium on patato-dextrose agar medium. The isolated yeast used glucose as fermentable sugar, and showed assimilation activity for glucose, sorbitol and mannitol. The strain was also able to grow in the presence of 1% acetic acid and 50% (w/v) glucose-yeast extract agar. The isolated osmophilic yeast was identified as a strain of Zygosaccharomyce sp.
Keyword
Osmophilic yeastginseng productZygosaccharomyce sp.
ISSN
I000-0051
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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