I consult with a commercial bakery. The baker wants to make authentic
San Francisco Sourdough Bread. One of the u-organisms in it is Candida
Milleri Yarrow, it was called S. Exiguus or S. Torulopsis. Try as I
might to learn something about these critters via the 'Net, I've struck
out. I would like to know why the taxonomic name changes, what the
critters like to eat, how to culture them at a molecular level. How
similar are they to S. Cervisiae? Any help appreciated.
--
Mark Preston
Author of
California Mission Cookery
et alia
Sent via Deja.com http://www.deja.com/
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