Proteolytic yeasts isolated from raw, ripe tomatoes and metabiotic association of Geotrichum candidum with Salmonella

International Journal of Food Microbiology

Volumn 86, Issue 1-2, 2003, Pages 101-111

  Wade, Wendy N ^a   Vasdinnyei, Rita ^b   Deak, Tibor ^b   Beuchat, Larry R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

Geotrichum candidum; Proteolytic yeasts; Salmonella

Indexed keywords

AGAR; GELATIN;

ALKALINITY; ALKALINIZATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; COMPARATIVE STUDY; CRYPTOCOCCUS ALBIDUS; CRYPTOCOCCUS HUMICOLUS; CRYPTOCOCCUS LAURENTII; DEBARYOMYCES HANSENII; ENVIRONMENT; FOOD SPOILAGE; FRUIT RIPENING; FUNGAL STRAIN; FUNGUS; FUNGUS GROWTH; FUNGUS ISOLATION; GEOTRICHUM CANDIDUM; INOCULATION; INTESTINE FLORA; NONHUMAN; PATHOGENICITY; PREVALENCE; PROTEIN DEGRADATION; SALMONELLA; SPORIDIOBOLUS PARAROSEUS; TOMATO; TRICHOSPORON; TRICHOSPORON PULLULAN; YEAST;

CRYPTOCOCCUS ALBIDUS; CRYPTOCOCCUS HUMICOLA; CRYPTOCOCCUS HUMICOLUS; CRYPTOCOCCUS LAURENTII; DEBARYOMYCES; DEBARYOMYCES HANSENII; FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; GEOTRICHUM CANDIDUM; LYCOPERSICON ESCULENTUM; SALMONELLA; SPORIDIOBOLUS; SPORIDIOBOLUS PARAROSEUS; TRICHOSPORON PULLULANS;

EID: 0042344728     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00250-2     Document Type: Article

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