Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese

International Journal of Food Microbiology

Volumn 95, Issue 1, 2004, Pages 51-59

  Fadda, M E ^a   Mossa, V ^a   Pisano, M B ^a   Deplano, M ^a   Cosentino, S ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Ewe cheese; Fiore Sardo cheese; RAPD PCR; Yeasts

Indexed keywords

CITRIC ACID; GLUCOSE;

ARTICLE; CANDIDA; CANDIDA LAMBICA; CANDIDA ZEYLANOIDES; CHEESE RIPENING; CONTROLLED STUDY; DEBARYOMYCES HANSENII; FERMENTATION; FOOD BIOTECHNOLOGY; FUNGAL STRAIN; FUNGUS ISOLATION; GENOTYPE; GEOTRICHUM CANDIDUM; KLUYVEROMYCES; LIPOLYSIS; MICROFLORA; NONHUMAN; PHENOTYPE; PROTEIN DEGRADATION; YEAST;

ANIMALS; CARBOHYDRATE METABOLISM; CHEESE; COLONY COUNT, MICROBIAL; DNA, FUNGAL; FERMENTATION; FOOD MICROBIOLOGY; MILK; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; TIME FACTORS; YEASTS;

CANDIDA; CANDIDA ZEYLANOIDES; DEBARYOMYCES; DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; PICHIA FERMENTANS;

EID: 3042794770     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.02.001     Document Type: Article

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