Detection of Kluyveromyces marxianus and other spoilage yeasts in yoghurt using a PCR-culture technique

International Journal of Food Microbiology

Volumn 105, Issue 1, 2005, Pages 27-34

  Mayoral, María Belén ^a   Martín, Rosario ^a   Sanz, Amanda ^a   Hernández, Pablo E ^a   González, Isabel ^a   García, Teresa ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

18S rRNA; PCR culture; Viable yeast detection; Yoghurt

Indexed keywords

AGAR; CHLORAMPHENICOL; GLUCOSE; RNA 18S; YOGHURT;

ARTICLE; CELL ACTIVATION; CELL COUNT; CELL VIABILITY; COMPARATIVE STUDY; DAIRY INDUSTRY; DNA EXTRACTION; FOOD SPOILAGE; FUNGAL CELL; FUNGAL DETECTION; FUNGUS CULTURE; GENE AMPLIFICATION; GENETIC CODE; HEAT; INCUBATION TEMPERATURE; INCUBATION TIME; INOCULATION; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; NONHUMAN; PLATE COUNT; POLYMERASE CHAIN REACTION; SAMPLE; YEAST;

COLONY COUNT, MICROBIAL; DNA, FUNGAL; FOOD CONTAMINATION; GENE AMPLIFICATION; KLUYVEROMYCES; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 18S; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME FACTORS; YOGURT;

FUNGI; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 27644538779     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.006     Document Type: Article

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