Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Table 3

Growth and inhibition of yeast isolates at different growth temperatures.

S. number	Samples	Temperature
		25°C	30°C	37°C	45°C
	MUR3B	+++	+++	+++	−−
	ENG	+++	+++	+++	−−
	DPSW	+++	+++	++	−−
	FAPW	+++	+++	+++	−−
	DY5 (SC)	+++	+++	+++	−−
	SUG1	+++	+++	+++	++
	JAK3	+++	++	++	−−
	SUGW	+++	+++	++	−−

+++: intensive response; ++: moderate response; −−: no response.