Table 2 Major sources of thermal-tolerant strains
From: Distribution and impact of yeast thermal tolerance permissive for mammalian infection
Source | Thermal tolerant/Total | Percentage |
|---|---|---|
Alpechína | 6/6 | 100% |
Animals (non-human, non-bird) | 69/101 | 68% |
Birds | 18/30 | 60% |
Distilleries | 19/22 | 86% |
Effluents | 7/11 | 64% |
Fodder | 6/12 | 50% |
Human | 269/413 | 65% |
Milk | 5/9 | 56% |
Wine | 64/105 | 61% |