Fifty-one cultures of yeasts from 112 isolated from spoiled carbonated beverages were studied morphologically and culturally as a basis for a more extensive study and identification. Of these 28 were found to be spore formers, spores being formed on gypsum blocks and carrot slants. Twenty-four members of this group also produced spores on old malt extract agar slants. Sub-groups were made on the basis of surf ace growth on a liquid medium and on fermentation reactions.
Proceedings of the Iowa Academy of Science
©1925 Iowa Academy of Science, Inc.
Turner, W. R.
"Yeasts of Carbonated Beverages,"
Proceedings of the Iowa Academy of Science, 32(1), 95-95.
Available at: https://scholarworks.uni.edu/pias/vol32/iss1/15