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Production of food yeast from starchy substrates

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Summary

Fifteen yeast strains were selected for the production of food yeast from starchy substrates. From comparison with the amylolytic yeasts, a strain of Schwanniomyces castellii was selected and its characteristics are described.

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Authors and Affiliations

  1. Chaire de Génétique et Microbiologie, E.N.S.A., I.N.R.A., Place Viala, F-34060, Montpellier cedex, France

    A. Touzi, G. Moulin & P. Galzy

  2. Institut National de Recherche Chimique Appliquee, I.R.CH.A., Service Biotechnologie-Centre de Recherche, F-91710, Vert-Petit, France

    J. P. Prebois & F. Deschamps

Authors
  1. A. Touzi
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  2. J. P. Prebois
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  3. G. Moulin
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  4. F. Deschamps
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  5. P. Galzy
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Touzi, A., Prebois, J.P., Moulin, G. et al. Production of food yeast from starchy substrates. European J. Appl. Microbiol. Biotechnol. 15, 232–236 (1982). https://doi.org/10.1007/BF00499962

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  • DOI: https://doi.org/10.1007/BF00499962

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