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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%
  1. aWaste from production of olive oil.