메뉴 건너뛰기




Volumn 49, Issue 6, 2004, Pages 713-717

Factors affecting killer activity of some yeast species occurring in Rokpol cheese

Author keywords

[No Author keywords available]

Indexed keywords

CANDIDA; DEBARYOMYCES HANSENII; YARROWIA LIPOLYTICA;

EID: 17444383860     PISSN: 00155632     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02931554     Document Type: Article
Times cited : (11)

References (24)
  • 1
    • 0035913777 scopus 로고    scopus 로고
    • The growth, properties and interactions of yeast and bacteria associated with the maturation of Camembert and blue-veined cheeses
    • ADDIS E., FLEET G.H., COX J.M., KOLAK D., LEUNG T.: The growth, properties and interactions of yeast and bacteria associated with the maturation of Camembert and blue-veined cheeses. Internat.J.Food Microbiol. 69, 25-36 (2001).
    • (2001) Internat.J.Food Microbiol. , vol.69 , pp. 25-36
    • Addis, E.1    Fleet, G.H.2    Cox, J.M.3    Kolak, D.4    Leung, T.5
  • 2
    • 0034382979 scopus 로고    scopus 로고
    • Yeasts killer/sensitivity phenotypes and halotolerance
    • AGUIAR C., LUCAS C.: Yeasts killer/sensitivity phenotypes and halotolerance. Food Technol.Biotechnol. 38, 39-46 (2000).
    • (2000) Food Technol.Biotechnol. , vol.38 , pp. 39-46
    • Aguiar, C.1    Lucas, C.2
  • 4
    • 0034469070 scopus 로고    scopus 로고
    • Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis
    • CHEN W.B., HAN Y.F., JONG S.C., CHANG S.C.: Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl.Environ.Microbiol. 66, 5348-5352 (2000).
    • (2000) Appl.Environ.Microbiol. , vol.66 , pp. 5348-5352
    • Chen, W.B.1    Han, Y.F.2    Jong, S.C.3    Chang, S.C.4
  • 6
    • 0029784699 scopus 로고    scopus 로고
    • The occurrence of killer, sensitive, and neutral yeasts in Brazilian Riesling Italico grape must and the effect of neutral strains on killing behaviors
    • DA SILVA G.A.: The occurrence of killer, sensitive, and neutral yeasts in Brazilian Riesling Italico grape must and the effect of neutral strains on killing behaviors. Appl.Microbiol.Biotechnol. 46, 112-121 (1996).
    • (1996) Appl.Microbiol.Biotechnol. , vol.46 , pp. 112-121
    • Da Silva, G.A.1
  • 7
    • 0042845710 scopus 로고    scopus 로고
    • Yeasts as adjunct starters in matured Cheddar cheese
    • FERREIRA A.D., VILJOEN B.C.: Yeasts as adjunct starters in matured Cheddar cheese. Internat. J.Food Microbiol. 86, 131-140 (2003).
    • (2003) Internat. J.Food Microbiol. , vol.86 , pp. 131-140
    • Ferreira, A.D.1    Viljoen, B.C.2
  • 8
    • 0025395820 scopus 로고
    • Yeasts in dairy products
    • FLEET G.H.: Yeasts in dairy products. J.Appl.Bacteriol. 68, 199-211 (1990).
    • (1990) J.Appl.Bacteriol. , vol.68 , pp. 199-211
    • Fleet, G.H.1
  • 10
    • 0001670042 scopus 로고
    • Occurrence and growth of killer yeasts during wine fermentation
    • HEARD G.M., FLEET G.H.: Occurrence and growth of killer yeasts during wine fermentation. Appl.Environ.Microbiol. 53, 2171-2174 (1987).
    • (1987) Appl.Environ.Microbiol. , vol.53 , pp. 2171-2174
    • Heard, G.M.1    Fleet, G.H.2
  • 11
    • 0030207880 scopus 로고    scopus 로고
    • Yeasts and their possible beneficial and negative effects on the quality of dairy products
    • JAKOBSEN M., NARVHUS J.: Yeasts and their possible beneficial and negative effects on the quality of dairy products. Internat.Dairy J. 6, 755-768 (1996).
    • (1996) Internat.Dairy J. , vol.6 , pp. 755-768
    • Jakobsen, M.1    Narvhus, J.2
  • 13
    • 85039408070 scopus 로고    scopus 로고
    • Interactions between yeasts and bacterial species associated with cheese maturation
    • Bologna (Italy)
    • KOLAK D., LEUNG T., FLEET G.H.: Interactions between yeasts and bacterial species associated with cheese maturation. 2nd Symp. Yeast in the Dairy Industry, Bologna (Italy) 1999.
    • (1999) 2nd Symp. Yeast in the Dairy Industry
    • Kolak, D.1    Leung, T.2    Fleet, G.H.3
  • 15
    • 0002251395 scopus 로고    scopus 로고
    • A survey of the microbiological quality of Brie and Camembert cheese
    • NOOITGEDAGT A.J., HARTOG B.J.: A survey of the microbiological quality of Brie and Camembert cheese. Neth.Milk & Dairy J. 42, 57-72 (1998).
    • (1998) Neth.Milk & Dairy J. , vol.42 , pp. 57-72
    • Nooitgedagt, A.J.1    Hartog, B.J.2
  • 16
    • 0030033638 scopus 로고    scopus 로고
    • The occurrence and growth of yeasts in Camembert and blue-veined cheeses
    • ROOSTITA R., FLEET G.H.: The occurrence and growth of yeasts in Camembert and blue-veined cheeses. Internat. J.Food Microbiol. 28, 393-404 (1996).
    • (1996) Internat. J.Food Microbiol. , vol.28 , pp. 393-404
    • Roostita, R.1    Fleet, G.H.2
  • 17
    • 0024851910 scopus 로고
    • Purification and properties of the killer toxin produced by a halotolerant yeast Pichia farinosa
    • SUZUKI C., NIKKUNI S.: Purification and properties of the killer toxin produced by a halotolerant yeast Pichia farinosa. Agric.Biol. Chem. 53, 2599-2604 (1989).
    • (1989) Agric.Biol. Chem. , vol.53 , pp. 2599-2604
    • Suzuki, C.1    Nikkuni, S.2
  • 18
    • 0024849207 scopus 로고
    • Isolation and characterization of halotolerant yeasts from fermented food
    • SUZUKI C., YAMADA K., OKADA N., NIKKUNI S.: Isolation and characterization of halotolerant yeasts from fermented food. Agric.Biol. Chem. 53, 2593-2597 (1989).
    • (1989) Agric.Biol. Chem. , vol.53 , pp. 2593-2597
    • Suzuki, C.1    Yamada, K.2    Okada, N.3    Nikkuni, S.4
  • 20
    • 0028850633 scopus 로고
    • Killer activity of yeasts isolated from the water environment
    • VADKERTIOVÁ R., SLÁVIKOVÁ E.: Killer activity of yeasts isolated from the water environment. Can.J.Microbiol. 41, 759-766 (1995).
    • (1995) Can.J.Microbiol. , vol.41 , pp. 759-766
    • Vadkertiová, R.1    Sláviková, E.2
  • 21
    • 0033849334 scopus 로고    scopus 로고
    • The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu
    • VAN DEN TEMPEL T., JAKOBSEN M.: The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. Internat.Dairy J. 10, 263-270 (2000).
    • (2000) Internat.Dairy J. , vol.10 , pp. 263-270
    • Van Den Tempel, T.1    Jakobsen, M.2
  • 24
    • 0033080232 scopus 로고    scopus 로고
    • Role of selected yeasts in cheese ripening: An evaluation in aseptic cheese curd slurries
    • WYDER M.T., PUHAN Z.: Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. Internat.Dairy J. 9, 117-124 (1999).
    • (1999) Internat.Dairy J. , vol.9 , pp. 117-124
    • Wyder, M.T.1    Puhan, Z.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.