Dynamics and characterization of yeasts during natural fermentation of Italian sausages

FEMS Yeast Research

Volumn 6, Issue 5, 2006, Pages 692-701

  Cocolin, Luca ^a   Urso, Rosalinda ^a   Rantsiou, Kalliopi ^a   Cantoni, Carlo ^b   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Debaryomyces hansenii; Fermented sausages; PCR denaturing gradient gel electrophoresis; RAPD PCR; Yeast ecology

Indexed keywords

DNA; SODIUM CHLORIDE;

ARTICLE; CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII; DENATURING GRADIENT GEL ELECTROPHORESIS; ECOLOGY; FERMENTATION; FUNGAL GENETICS; FUNGAL STRAIN; FUNGUS; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; MATURATION; MEAT; METSCHNIKOWIA PULCHERRIMA; MUCOR RACEMOSUS; NUCLEOTIDE SEQUENCE; PENICILLIUM FARINOSUM; PENICILLIUM VIRIDICATUM; PICHIA TRIANGULARIS; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STRAIN DIFFERENCE; YEAST;

BIODIVERSITY; COLONY COUNT, MICROBIAL; FERMENTATION; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; TEMPERATURE; YEASTS;

CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII; METSCHNIKOWIA PULCHERRIMA; MUCOR RACEMOSUS; PENICILLIUM FARINOSUM; PENICILLIUM VIRIDICATUM; PICHIA TRIANGULARIS;

EID: 33745891765     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2006.00050.x     Document Type: Article

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