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Eight distillery yeasts and eleven wine yeasts were examined for the sporulation yield. The survival of spores and conjugation type of haploids obtained were determined for six distillery yeasts and six wine yeasts. Low survival (from 0.6 to 25%) of spores was found to be characteristic of all distillery yeasts. The survival of spores of wine yeasts was higher, ranging from 10 to 90%. The haploids...
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