Microbiological Studies on Frozen Foods

VI. Determination of Yeasts Isolated from Frozen Foods

Abstract

Of the microorganisms isolated from frozen foods, the following 50 strains of yeasts were identified: Sporobolomyces roseus Kluyver et van Niel (1 strain), Debaryomyces hansenii (Zopf) Lodder et van Rij (4 strains), Cryptococcus laurentii (Kufferath) Skinner (3 strains), Cr. albidus (Saito) Skinner (2 strains), Cr. luteolus (Saito) Skinner (1 strain), Torulopsis candida (Saito) Lodder (9 strains), Candida lipolytica (Harrison) Diddens et Lodder (1 strain), C. curvata (Diddens et Lodder) Lodder et van Rij (7 strains), C. zeylanoides (Cast.) Langeron et Guerra (4 strains), C. guilliermondii (Cast.) Langeron et Guerra (4 strains), Candida sp. (2 strains), Trichosporon cutaneum (De Beurm, Gougerot et Vaucher) Ota (6 strains), Trich. pullulans (Lindner) Diddens et Lodder (1 strain), Rhodotorula infirmo-miniata (Okunuki) Hasegawa et Banno (3 strains), R. glutinis (Fres.) Harrison (1 strain), and Aureobasidium pullulans (De Bary) Arnaud (1 strain).