STUDIES ON OBTAINING THE HAPLOID POPULATIONS FROM SELECTED DISTILLERY AND WINE YEASTS.
 
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Pol. J. Food Nutr. Sci. 2001;51(3):21–24
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ABSTRACT
Eight distillery yeasts and eleven wine yeasts were examined for the sporulation yield. The survival of spores and conjugation type of haploids obtained were determined for six distillery yeasts and six wine yeasts. Low survival (from 0.6 to 25%) of spores was found to be characteristic of all distillery yeasts. The survival of spores of wine yeasts was higher, ranging from 10 to 90%. The haploids obtained are the base collection of strains for carrying out further works on modification of industrial strains.
ISSN:1230-0322