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Pichia membranefaciens

Yeast differ in sensitivity to SO2 treatment in fruit juices and wines. Brettanomyces spp. can resist 500 mg/L SO2 while Pichia membranefaciens Kloeckera apiculata are less resistant (63). In general, many yeast and bacteria are inhibited by 100 mg/L and less SO2 (64). Beech and Carr (65) found low concentrations of molecular SO2 (0.625 mg/L) were toxic to species of the genera Brettanomyces and Saccharomyces. [Pg.101]

Rankine, B. C. (1966). Pichia membranefaciens, A yeast causing film formation and off-flavor in table wine. American Journal of Enology Viticulture, 17, 82-86. [Pg.472]

Candida stellata Candida vini Candida famata Dekkera anomala Dekkera bruxellensis Hanseniaspora uvarum Metschnikowia pulcherrima Pichia anomala Pichia fermentans Pichia membranefaciens Saccharomyces cerevisiae Saccharomycodes ludwigii Kluyveromyces thermolerens Schizosaccharomyces pombe Zygosaccharomyces bailii... [Pg.25]

See other pages where Pichia membranefaciens is mentioned: [Pg.247]    [Pg.419]    [Pg.223]    [Pg.66]    [Pg.141]    [Pg.236]    [Pg.167]    [Pg.604]    [Pg.149]    [Pg.861]    [Pg.25]    [Pg.41]    [Pg.66]    [Pg.247]    [Pg.419]    [Pg.223]    [Pg.66]    [Pg.141]    [Pg.236]    [Pg.167]    [Pg.604]    [Pg.149]    [Pg.861]    [Pg.25]    [Pg.41]    [Pg.66]    [Pg.392]    [Pg.392]   
See also in sourсe #XX -- [ Pg.65 ]

See also in sourсe #XX -- [ Pg.65 ]



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