الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 99 |  |  |
| | | from | 99 | | |
Abstract
The present study aims to identify yeast species commonly predominating in pickles, in order to study their salt tolerance characteristics, as well as to examine their morphological and physiological properties in the presence of a high concentration of sodium chloride. The results obtained in the present study show the total counts and identification of yeasts in Egyptian pickles, the effect of salt concentration on the growth of yeasts, the effect of salt on the respiration rate of yeasts, the molar yield and the enzyme activity.