A simple coloring method to distinguish colonies of the yeasts Lachancea thermotolerans and Saccharomyces cerevisiae on agar media

Abstract

The yeast Lachancea thermotolerans converts consumed sugar partly to lactic acid instead of ethanol and is therefore used together with Saccharomyces cerevisiae to produce wines with a lower alcohol content. Being able to distinguish these yeasts is important for quality control and quantitative assessment of the contributions of both yeasts to wine fermentations. Commonly used methods to routinely distinguish these organisms are indirect or rely on commercial products of undisclosed composition. Here we describe that adding bromocresol purple to agar media induces Lachancea colonies to develop a brown color, whereas Saccharomyces colonies remain white.