Yeasts andBacillus species isolated from cassava flour were identified by two simplified identification schemes. The most common yeast wasCandida krusei, which occurred in 20 out o f 36 (approximately 56%) of all the samples examined. Other yeasts includedBrettanomyces clausenii, Candida magnoliae, C. wickerhamia, Geotrichum fermentans, Pichia fluuxum, Rhodotorula glutinis, Saccharomyces cerevisiae, S. kluyveri andWilliopsis californica. Three isolates could not be identified.Bacillus stearothermophilus,B. coagulans andB. brevis were the most common among the Bacillus isolates. Those of the intermediate category wereB. circulans, B. megaterium andB. subtilis, whileB. firmus, B. lentus, B. licheniformis, B. polymyxa andB. pumilus were relatively uncommon among the samples. Unidentifiable strains were isolated in approximately 39% of the samples examined.Although the simplified identification schemes used in this work were satisfactory for identifying many of the isolates, identification of yeast which relied on cell measurements was generally unreliable.
Food Microbiology 03/1990; 7(1):27-32. DOI:10.1016/0740-0020(90)90004-2