Abstract
SummaryWhen green ginger rhizomes were stored in acidified salt brines (7‐9%) a short vigorous yeast fermentation was obtained. The yeasts present and the changes in yeast flora during the fermentation period were investigated.Fifty‐seven yeast cultures isolated from the brines were classified in the following genera: Candida (24 isolates), Pichia (21 isolates), Hansenula (11 isolates) and Rhodotorula (1 isolate). During the early part of the fermentation, Candida species (mainly C. tropicalis) predominated, whereas towards the end of fermentation the more salt tolerant Pichia species (e.g. P. ohmeri) predominated.
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