Métodos de identificación de levaduras de alimentos

The yeasts contaminating food can be defined like unicellular moulds whose vegetative reproduction is produced by gemmation. These germs contribute to complicate the biotic problematical in food hygiene. Their facility of development can damage the quality of foodstuff destined to human consumers. In this work has been made a review of methods of recount, isolation, classification and identification of yeasts in food.