Brettanomyces naardenensis, a new yeast from soft drinks

Abstract

A new species of yeast,Brettanomyces naardenensis, is described. The strains studied were all isolated from soft drinks with a pH of 2.6–3.2. This species differs from all the presently acceptedBrettanomyces species by assimilating soluble starch.

DOI: 10.1007/BF02069047

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@article{Kolfschoten1970BrettanomycesNA, title={Brettanomyces naardenensis, a new yeast from soft drinks}, author={G. A. Kolfschoten and David Yarrow}, journal={Antonie van Leeuwenhoek}, year={1970}, volume={36}, pages={458-460} }