1887

Abstract

SUMMARY: A new species of , isolated from a sample of brewery yeast is proposed. In a malt extract medium at pH 4·5 or lower it forms large capsules and a voluminous viscid sediment, whereas at pH values above 4·9 the capsules are smaller and the deposit is powdery. Its ability to form a starch-like polysaccharide is a characteristic which has not been noted in the case of any other species of .

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/content/journal/micro/10.1099/00221287-4-2-192
1950-05-01
2021-10-18
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