Identification of yeasts present in sour fermented foods and fodders

Applied Biochemistry and Biotechnology - Part B Molecular Biotechnology

Volumn 21, Issue 3, 2002, Pages 279-292

  Middelhoven, Wouter J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Foods; Sour foods; Yeast identification

Indexed keywords

ETHYLAMINE; NITRATE; NITROGEN; VITAMIN; LACTIC ACID;

ANIMAL FOOD; ARTICLE; FERMENTATION TECHNIQUE; FOOD COMPOSITION; FUNGUS GROWTH; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; MICROSCOPY; NONHUMAN; SPECIES IDENTIFICATION; TEMPERATURE MEASUREMENT; CLASSIFICATION; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SILAGE; TIME; YEAST;

CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; MYCOLOGICAL TYPING TECHNIQUES; SILAGE; TIME FACTORS; YEASTS;

ANIMALIA; FUNGI;

EID: 0036092805     PISSN: 10736085     EISSN: None     Source Type: Journal    
DOI: 10.1385/MB:21:3:279     Document Type: Article

References (4)

1. Development of the yeast flora of whole-crop maize during ensiling and during subsequent aerobiosis
2. The yeast flora of maize silage