Table 3.

Selected physiological properties of yeast isolates and the reference strain of Phaffia rhodozyma

	Phaffia rhodozyma DSM 5626	Phaffia rhodozyma CMIFS 102	Phaffia rhodozyma CMIFS 110	Phaffia rhodozyma CMIFS 114
Starch formation	+	+	+	+
Vitamin-free	−	−	−	−
Growth temperatures
4 °C	s	s	s	s
15 °C	+	+	+	+
20 °C	+	+	+	+
25 °C	+	+	+	+
30 °C	−	−	−	−
35 °C	−	−	−	−
Growth at different pH
pH 1.0	−	−	−	−
pH 2.0	−	−	−	−
pH 3.0	s	s	s	s
pH 4.0	+	+	+	+
pH 5.0	+	+	+	+
pH 6.0	+	+	+	+
pH 7.0	+	+	+	+
pH 8.0	+	+	+	+
pH 9.0	+	+	+	+
pH 10.0	+	+	+	+
pH 11.0	+	+	+	+
pH 12.0	+	+	+	+
Glucose resistance
5% glucose	+	+	+	+
10% glucose	+	+	+	+
20% glucose	+	+	+	+
30% glucose	+	+	+	+
40% glucose	+	+	+	+
50% glucose	s	s	s	s
Sodium chloride resistance
0.5%	+	+	+	+
1%	+	+	+	+
2%	+	+	+	+
5%	+	+	+	+
7.5%	+	−	+	+
10%	−	−	−	−
15%	−	−	−	−
Enzymatic activity
Urease	−	−	−	−
Gelatin liquefaction	−	−	−	−
Amylolytic enzymes	−	−	−	−
Lipolytic activity	−	−	−	−
Catalase	+	+	+	+
Cellulolytic enzymes	−	−	−	−

s—positive but slow