This study discusses the optimisation of a selectiv
e and differential medium which would facilitate the
isolation of Schizosaccharomyces (a genus with a low incidence compared to other microorganisms) to select individuals from this genus for industrial purposes, especially in light of the recent approval of the use of yeasts from this genus in the wine industry by the International Organisation of Vine and Wine, or to detect the presence of such yeasts, for those many authors who consider them food spoilers. To this end, we studied various selective differential agents based on the main
thephysiological characteristics of this species, such as its high resistance to high concentrations of
sugar, sulfur dioxide, sorbic acid, benzoic acid, acetic acid or malo ethanolic fermentation. This selective medium is based on the resistance of the genus to the antibiotic actidione and its high resistance to inhibitory agents such as benzoic acid compared to possible microorganisms which can give rise to false positive results. Malic acid was used as a differential fact or due to the ability
of this genus to metabolise it to ethanol, which allows
detecting of the degradation of this compound. Lastly,
the medium was successfully used to isolate strains of
Schizosaccharomyces pombe from honey