SUMMARY: Nine hundred and fiftyseven strains of yeasts were isolated from fresh marketed strawberries over 2 seasons. There were c. 10 5 viable yeasts/g of strawberry: many more were isolated at 5° than at 25°. Most of the yeasts belonged to the genus Cryptococcus . Every yeast colony counted was subjected to identification tests selected by means of a computer‐made key, and identifications were done chiefly by semiquantitative aerobic growth tests combined with fermentation tests and microscopical examination of vegetative cells.
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Buhagiar et al. (1971) studied this question.
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