1887

Abstract

Details are given of a new species of the genus isolated from a sample of brewery yeast. The cells appear as short thick rods, mainly in pairs and small clumps. This organism, which ferments arabinose, xylose, glucose, fructose, mannose and sucrose, has the low optimum temperature of 22–23° and fails to grow above 30°. It has been named

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/content/journal/micro/10.1099/00221287-8-2-330
1953-04-01
2022-08-10
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