Airborne Yeasts From Horticultural Sites

Abstract

Airborne yeasts were trapped on agar surfaces of Petri platcs a t fruit and vegetable sites in the Niagara region during four growing seasons and occasionally in winter. Yeast isolates were screened for several characteristics and potential usefr~lness in the wine industry. Airborne fungi o~~tnunibered yeasts about 20:l. The majority of yeasts (75%) belonged to the Cryptococcaceae, mainly Torulopsis, Cryplococcz~s, and Kloeckcra. Ascigerous yeasts (25%) were trapped less frequently. Saccharo7nyces spp. \\'ere obtained ~nostly at or after fruit harvests, a t other times rarely. Of 968 isolates screened, 71 were of potential commercial value for wine or other beverage production.

Origin of Initial Microflora of Palm Wine from Oil Palm Trees (Elaeis guineensis)

“…The organisms in the air about the palms were collected directly on plates of agar media (Adams, 1964). Samples taken a t 1, 3, 5, and 7 m above the soil level were labelled 'Atmosphere I, 11, I11 and IV', respectively.…”