TABLE 4.
Growth, fermentation, and assimilation characteristics of fermentation batches A to D
| Characteristic | Yeast strain isolated from sourdough fermentation batcha
|
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| A
|
B
|
C
|
D
|
|||||||||
|
C. humilis LTH H340
|
S. cerevisiae LTH H338
|
C. glabrata LTH H337
|
C. krusei LTH H341
|
S. cerevisiae LTH H339
|
C. krusel LTH H336
|
|||||||
| F | A | F | A | F | A | F | A | F | A | F | A | |
| Formation of ascospores on acetate agar | No | No | Yes | Yes | No | No | No | No | Yes | Yes | No | No |
| Growth at 37°C | − | − | − | − | + | + | + | + | − | − | + | + |
| Growth in presence of 0.01 g of cycloheximide per liter | + | + | − | − | − | − | − | − | − | − | − | − |
| Catabolism of substrate | ||||||||||||
| Galactose | + | + | + | + | − | − | − | − | + | + | − | − |
| Sucrose | + | + | + | + | − | − | − | − | + | + | − | − |
| Maltose | − | − | + | + | − | − | − | − | + | + | − | − |
| Raffinose | + | + | + | + | − | − | − | − | + | + | − | − |
| Trehalose | + | + | − | + | + | + | − | − | − | + | − | − |
| Inulin | − | + | − | − | + | − | ||||||
| Glycerin | − | − | + | + | − | + | ||||||
| Ribitol | − | W | − | W | W | − | ||||||
| α-Methyl glucoside | − | + | − | − | + | − | ||||||
| dl-Lactate | − | + | + | + | + | + | ||||||
| Citrate | − | − | − | + | − | + | ||||||
a
Strains were isolated from batches A, B, C, and D at fermentation days 9.5, 10, 7, and 16, respectively. F, fermentative; A, assimilative; +, positive reaction; −, negative reaction; W, weak positive reaction.