Abstract
In the commercial production of rennet extract, calves' stomachs are soaked in brine tanks held at a low temperature. Unless special precautions are taken, a heavy scum forms on these tanks. Salt tolerant yeasts of the genus Debaryomyces, which grow well at low temperatures, are chiefly responsible for this scum from which D. tyrocola, originally isolated from cheese, and D. Guilliermondi, originally isolated from sausages, were isolated. Attempts to isolate these species from the contents of a calf's stomach, salted calves' stomachs, dried calves' stomachs, and soil were unsuccessful. These species did not grow in a medium containing 20% sodium chloride, nor in one in which the pH had been lowered to 2.0.
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