P. cerevisiae

In humans and rats, early investigations showed that large doses of folic acid resulted in increased excretion of a substance that stimulated the growth of P. cerevisiae and that was presumed to be citrovorum factor.45 This response is now also associated with other reduced folates. 

The starter cultirre for cucumber fermentation usually consists of the normal mixed microbial flora of cucumbers, including Lb. mesenteroides. Enterococcus faecalis, Pediococcus cerevisiae. Lb. brevis, and Lb. plantarum. Of these, the pediococci and Lb. plantarum are the most involved, with Lb. brevis being undesirable because of its ability to produce gas. Lb. plantarum is the most essential species in pickle production, as it is for sauerkraut production. The natural fermentation of cucumbers, though in practice for many years, can lead to pickle spoilage and thereby serious economic loss. A controlled fermentation of cucumbers brined in bulk has been developed, and this process not only reduces economic losses but also leads to a more uniform product over a shorter period of time (10-12 days). This method employs a chlorinated brine of 25° salinometer, acidification with acetic acid, the addition of sodium acetate, and inoculation with P. cerevisiae and Lh. plantarum or with Lb. plantarum only. 

Mustar(i Burong-mustala Lact. brevis, P. cerevisiae nd no no acidic spont (Rhee et al. 2011)... 

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