THE VARIATION OF THE PROLONGED CONTINUOUS CULTURE OF YEAST OF THE CANDIDA KIN

The work is aimed at studying the variation of the morphophysiological properties of the population of the prolonged continuous industrial culture of the microorganisms as compared with the initial museum strains. Such industrially-valuable properties as the virulence, growth speed, the kinetics of the carbon consumption, the relation to the products of metabolism and the composition of the biomass have been investigated. The proloyged continuous industrial cultures of the food yeast production on the Kirishsky, Novopolotsk and Svetloyarsk plants have been studied as the model. The appearance of the microevolution processes of the forms selection, differing from the cultivated strains by the number of the quantitatively varying signs, which are being determined by the vector and pressure of selection. The dominance of the industrial selectionized strains of the yeast of the Candida kin has been confirmed under the non-aceptic conditions with use of the selective medium in the concrete productionsAvailable from VNTIC / VNTIC - Scientific & Technical Information Centre of RussiaSIGLERURussian Federatio