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Identification of yeasts in a commercial native fermentation by plating

<p>The authors identify the type of yeasts present in a wild fermentation this time using the colony morphology as a cue. </p><p>&nbsp;</p><p>The link to the full text is at: http://ajevonline.org/cgi/reprint/52/3/198</p><p>&nbsp;</p>

47microorganisms by plating.pdf