Identification and characterization of yeasts in brem, a traditional Balinese rice wine

Fifty-one yeast strains isolated from fermented mash of Balinese rice wine, brem, fermented using five different types of starters, ragi tape, were identified on the basis of their internal transcribed spacer (ITS) regions and their 18S rDNA sequences. The results revealed that Saccharomyces cerevis...

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Veröffentlicht in:	World journal of microbiology & biotechnology 2004-03, Vol.20 (2), p.143-150
Hauptverfasser:	SUJAYA, I. N, ANTARA, N. S, SONE, T, TAMURA, Y, ARYANTA, W. R, YOKOTA, A, ASANO, K, TOMITA, F
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Issatchenkia orientalis Karyotypes Microbiology Saccharomyces cerevisiae Wines Wines and vinegars Yeast Yeasts
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