Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

International Dairy Journal

Volumn 10, Issue 7, 2000, Pages 459-466

  Gadaga, T H ^a   Mutukumira, A N ^a   Narvhus, J A ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Amasi; Fermented milk; Yeasts

Indexed keywords

CANDIDA COLLICULOSA; CANDIDA KEFYR; CANDIDA LUSITANIAE; CANDIDA TROPICALIS; CITRIC ACID; COLONY FORMING UNIT; DEKERA BRUXILLENSIS; FERMENTED PRODUCT; FUNGUS IDENTIFICATION; LACTIC ACID; LACTOSE; MILK; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES DAIRENENSIS; YARROWIA LIPOLYTICA; ZIMBABWE;

CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; FUNGI; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES DAIRENENSIS; TORULASPORA DELBRUECKII; YARROWIA LIPOLYTICA;

EID: 0033744012     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00070-4     Document Type: Article

References (31)

1. Yeasts pathogenic for humans
2. Properties of nono, a Nigerian fermented milk food
3. Survival of Listeria monocytogenes in three Zimbabwean fermented milk products
4. Identification of some lactic acid bacteria from two Zimbabwean fermented milk products
5. Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products
6. Yeasts in dairy products - A review
7. The occurrence and growth of yeasts in dairy products
8. A review of traditional fermented foods and beverages of Zimbabwe
9. Yeasts as primary contaminants in yoghurts produced commercially in Lagos, Nigeria
10. Evaluation of the BIOLOG system for identification of yeasts from cheese
11. Yeasts and their possible beneficial and negative effects on the quality of dairy products
12. A preliminary study of the diversity and technological properties of indigenous traditional South African fermented milk
13. Fermented milks and their future trends: I. Microbiological aspects
14. Starter cultures for milk fermentation and their characteristics
15. Effect of curd cooking temperatures on the microbiological quality of ayib, a traditional Ethiopian cottage cheese
16. Properties of amasi, a natural fermented milk produced by smallholder milk producers in Zimbabwe
17. Production of fermented milk using a malty compound producing strain of Lactococcus lactis subsp lactis biovar. diacetylactis isolated from Zimbabwean naturally fermented milk
18. Diversity of yeasts in selected dairy products
19. Growth of yeasts in milk and associated changes to milk composition
20. The yeasts of cheese brines
21. Occurrence and growth of yeasts in yogurts
22. Yeast of the surface microflora of Feta Cheese
23. Methods for the isolation, maintenance, classification and identification of yeasts
24. The ecological diversity of yeasts in dairy products