Physiological characterization of yeasts

Yeasts can be differentiated by their ability to ferment, assimilate or use various compounds. BCCM/IHEM proposes a series of physiological tests to characterize yeasts strains, notably as an indication of their identity. Standard analysis includes the following tests:

  1. Fermentation of glucose
  2. Assimilation of glucose, galactose, lactose, raffinose, melezitose, melibiose, xylose, rhamnose, sucrose, sorbose, trehalose, maltose, cellobiose, mannitol, erythritol, inositol, nitrate and ethylamine
  3. Growth at 25°C, 37°C and 40°C
  4. Urea hydrolysis
  5. Growth on 0.01% and 0.1% actidione (cycloheximide)

See price list for related costs of this standard analysis. It is possible to request additional tests such as fermentation of other sugars, assimilation of other compounds or growth at other temperatures with additional charges.