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The carbon assimilation patterns of different strains of Saccharomyces cerevisiae and Saccharomyces uvarum have been found to be sufficiently different to allow the segregation of 130 strains into 25 distinct groups. These differences offer an additional means of finger-printing commercially used strains and of detecting contamination of these with other strains of brewing yeast.
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B. H. Kirsop (1974) studied this question.
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