“…The identification of a yeast can be performed by a variety of methods such as serology (Tsuchiya et al, 1965), magnetic ressonance of yeast cell wall (Gorin & Spencer, 1970), coenzyme Q system (Yamada et al, 1976), amount of nitrogen bases (Kurtzman & Phaff, 1987), bioluminescence (Miller & Galston, 1989), trehalose content (Gutierrez, 1990), fat acids properties (Bendová et al, 1991), proton movements and sugar transport (Kilian et al, 1991), inhibitory effect of different compounds (Simpson et al, 1992), differential media, SDS-PAGE, CHEF and RAPD (Tavares et al, 1992 andGomes, 1995). Each method presents advantages and is suitable for very special research purposes.…”