Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-12T21:15:49.806Z Has data issue: false hasContentIssue false
  • English
  • Français

Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss

Published online by Cambridge University Press:  01 June 2009

Graziella Montanari ,
Carlo Zambonelli ,
Luigi Grazia ,
Galja K. Kamesheva  and
Maja Kh. Shigaeva
Graziella Montanari
Affiliation:
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università di Bologna, Villa Levi, I-42100 Reggio Emilia, Italia
Carlo Zambonelli
Affiliation:
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università di Bologna, Villa Levi, I-42100 Reggio Emilia, Italia
Luigi Grazia
Affiliation:
*Dipartimento di Scienze e Tecnologie Agroalimentari, Ambientali e Microbiologiche, Università del Molise, I-86100 Campobasso, Italia
Galja K. Kamesheva
Affiliation:
†Faculty of Biology, Department of Microbiology, Kazakh State University and National Academy of Science of Alma Ata, Kazakhstan
Maja Kh. Shigaeva
Affiliation:
†Faculty of Biology, Department of Microbiology, Kazakh State University and National Academy of Science of Alma Ata, Kazakhstan
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 63 , Issue 2 , May 1996 , pp. 327 - 331
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Engel, G., Krusch, U. & Teuber, M. 1986 [Microbiological composition of kefir. I. Yeasts.]Milchwissenschaft 41 418–421Google Scholar
Fowell, R. R. 1952 Sodium acetate agar as a sporulation medium for yeasts. Nature 170 578Google Scholar
Gallmann, P. & Puhan, Z. 1986 [Koumiss – technology and biochemistry of fermentation.] Chemic Mikrobiologie Technologie der Lebensmittel 9 178–183Google Scholar
Gobbetti, M., Rossi, J. & Toba, T. 1990 Batch production of kefir. Analysis of the relationships among the biological components of the system. Proceedings, International Dairy Congress 23, Montréal, Brief Communications and Abstracts of Posters II 391Google Scholar
Hickey, M. W., Hillier, A. J. & Jago, G. R. 1986 Transport and metabolism of lactose, glucose, and galactose in homofermentative lactobacilli. Applied and Environmental Microbiology 51 825–831CrossRefGoogle ScholarPubMed
Hutkins, R. W. & Morris, H. A. 1987 Carbohydrate metabolism by Streptococcus thermophilus: a review. Journal of Food Protection 50 876–884Google Scholar
Keogh, B. P. 1978 Microorganisms in dairy products – friends and foes. Australian Journal of Dairy Technology 33 41–45Google Scholar
Koroleva, N. S. 1988 Starters for fermented milks. Secretion 4: kefir and kumys starter. In Fermented Milks–Science and Technology, pp. 35–40. Brussels: IDF (International Dairy Federation Bulletin no. 227)Google Scholar
Ohara, N., Kozaki, M. & Kitahara, K. 1977 [Microbiological studies on kefir. I. Isolation and identification of yeasts from kefir.] Journal of Agricultural Science, Japan 21 92–103Google Scholar
Sacchetti, M. 1933 [Some notes on microbiological knowledge of Italian cheese.] Archiv für Mikrobiologie 4 427–446Google Scholar
Shigaeva, M. Kh. & Ospakova, M. Sh. 1983 [Microflora of national fermented milk products.] USSRNauka Alma-Ata (Dairy Science Abstracts 46 645)Google Scholar
Solov'eva, E. P. & Shamaev, A. G. 1978 [Some results of scientific studies of koumiss microbiology.] In VoprosyKumisodeliyaiKumisolecheniyaBashkirii. 1. Chast', pp. 139–148. Ufa, USSR: Bashkirskil Oblastnoi Naucho-tekhnicheskikh Obshchetv (Dairy Science Abstracts 42 617)Google Scholar
Van Der Walt, J. P. 1970 Genus 16. Saccharomyces Meyen emend. Reess. In The Yeasts: a Taxonomic Study, 2nd edn, pp. 698–701 (Ed. Lodder, J.). Amsterdam: North Holland Publishing Co.Google Scholar
Van Dek Walt, J. P. & Johannsen, E. 1984 Genus 13. Kluyveromyees van der Walt emend, van dor Walt. In The Yeasts: a Taxonomic Study, 3rd edn, pp. 224–251 (Ed. Rij, N. J. W. Kreger-van). Amsterdam: Elsevier Science PublishersGoogle Scholar
Yarrow, D. 1984 Genus 22. Saccharomyees Meyen ex Reess. In The Yeasts: a Taxonomic Study, 3rd edn, pp. 379–395 (Ed. Rij, N. J. W. Kreger-van). Amsterdam: Elsevier Science PublishersGoogle Scholar
Zourari, A., Accolas, J. -P. & Desmazeaud, M. J. 1992 Metabolism and biochemical characteristics of yogurt bacteria. A review. Lait 72 1–33Google Scholar