Comparison of traditional and rapid yeast identification methods in the case yeast isolated from wine

Eleven yeast isolates of good malic acid decomposing capability were identified by the traditional method and by different rapid methods of the API system. The traditional method proved satisfactory in respect of every yeast strain, the strains enabling to be identified to the level of species. Howe...

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Bibliographic Details
Published inSzolotermesztes es Boraszat (Hungary) Vol. 11; no. 4
Main Author Busne Pap, J
Format Journal Article
LanguageHungarian
Published 1989
Subjects
IDENTIFICACION
IDENTIFICATION
LEVADURA DE VINO
LEVURE DE VINIFICATION
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Summary:Eleven yeast isolates of good malic acid decomposing capability were identified by the traditional method and by different rapid methods of the API system. The traditional method proved satisfactory in respect of every yeast strain, the strains enabling to be identified to the level of species. However, the preparation of the samples takes too long. With the use of different API systems the yeast strains inoculated in the industrially prepared medium could be evaluated within 4-72 hours. The applicability is limited because of the restricted character of the data base of different API systems and the profile of the yeast to be identified cannot be found. A further difficulty is that the reading off is subjective and not easy. This is particularly the case with the most rapid method: API YEAST-IDENT. Of the available computer programs that of BARNETT proved to be the most suitable because of its wide data base and the different way of evaluation.
Bibliography:Q02
9100039
ISSN:0230-2241