Yeasts

The Growth of Yeasts

The grape juice industry has shifted almost entirely from the old method of storing juice in 5-gallon carboys to cool storage in tanks at 22 to 28 F (-5.5 to -2.2 C). Excess tartrates are precipitated during storage. When juice was stored in carboys, the carboys wNere filled at processing temperature, and either spray-cooled or allowed to cool slowly at the cellar storage temperature. For the m...

Biosurfactants from Yeasts

Biosurfactants are surface active compounds derived from living organisms, mainly microorganisms. Almost all surfactants currently in use are chemically derived from petroleum. However, in recent years, the interest in chemical surfactants has been substituted by an increase in the use of microbial surfactants. Compared with chemical surfactants, biosurfactants have more advantages, for example...

Yeasts in apical periodontitis.

Microbiological reports of apical periodontitis have revealed that yeasts can be isolated from approximately 5-20% of infected root canals. They occur either in pure cultures or together with bacteria. Almost all isolated yeasts belong to the genus Candida, and the predominant species is C. albicans. Pheno- and genotypic profiles of C. albicans isolates show heterogeneity comparable with those ...

Extracellular lipids of yeasts.

Although lipids were among the first natural products to be examined in detail (30), their study lagged far behind that of the proteins and carbohydrates for over a century. This neglect was due in large part to the unattractive physical properties of the lipids, which sometimes rendered impossible, and always very tedious, the isolation of these products in a state of purity meeting the strict...

Yeasts Pathogenic to Humans