Biotechnology Research International / 2017 / Article / Tab 3

Research Article

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. numberSamplesTemperature
25°C30°C37°C45°C

MUR3B+++++++++−−
ENG+++++++++−−
DPSW++++++++−−
FAPW+++++++++−−
DY5 (SC)+++++++++−−
SUG1+++++++++++
JAK3+++++++−−
SUGW++++++++−−

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

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