Yeasts associated with Sardinian ewe's dairy products

International Journal of Food Microbiology

Volumn 69, Issue 1-2, 2001, Pages 53-58

  Cosentino, S ^a   Fadda, M E ^a   Deplano, M ^a   Mulargia, A F ^a   Palmas, F ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Ewe's cheese; Technological characteristics; Yeast flora

Indexed keywords

CITRIC ACID; GALACTOSE; GLUCOSE; LACTIC ACID; LACTOSE; SODIUM CHLORIDE;

CANDIDA; CHEESE; CONFERENCE PAPER; CONTROLLED STUDY; DAIRY PRODUCT; DEBARYOMYCES HANSENII; DEKKERA; DEKKERA ANOMALA; FERMENTATION; FOOD HANDLING; FUNGUS GROWTH; FUNGUS IDENTIFICATION; GEOTRICHUM CANDIDUM; ITALY; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LIPOLYSIS; MILK; NONHUMAN; PICHIA; PROTEIN DEGRADATION; RHODOTORULA; SAMPLE; SHEEP; SPECIES; TECHNOLOGY; TEMPERATURE; YARROWIA; YARROWIA LIPOLYTICA; YEAST;

ANIMALS; CARBOHYDRATE METABOLISM; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; MILK; SHEEP; SODIUM CHLORIDE; TEMPERATURE; YEASTS;

EID: 0035913782     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00572-4     Document Type: Article

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