Four new Candida cretensis strains isolated from Spanish fermented sausages (chorizo): Taxonomic and phylogenetic implications

FEMS Yeast Research

Volumn 8, Issue 3, 2008, Pages 485-491

  Quirós, Manuel ^a   Martorell, Patricia ^b   Querol, Amparo ^b   Barrio, Eladio ^c   Peinado, José M ^a   De Silóniz, María Isabel ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Candida cretensis; Candida kruissii clade; Debaryomyces; Food spoilage; Food yeasts

Indexed keywords

26S RIBOSOMAL RNA; ACTIN; GALACTOSE; RIBOSOME RNA; UNCLASSIFIED DRUG;

ARTICLE; CANDIDA; CANDIDA CRETENSIS; CANDIDA KRUSEI; CLADISTICS; CULTURE MEDIUM; DEBARYOMYCES HANSENII; FERMENTED PRODUCT; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GAS; GENE SEQUENCE; GREECE; MEAT; MUSHROOM; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; RNA SEQUENCE; SPAIN; TAXONOMY; UNINDEXED SEQUENCE;

CANDIDA; ECOLOGY; FERMENTATION; MEAT PRODUCTS; PHYLOGENY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SPAIN;

BASIDIOMYCOTA; CANDIDA; CANDIDA KRUISII; DEBARYOMYCES; DEBARYOMYCES HANSENII;

EID: 42549117630     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2007.00341.x     Document Type: Article

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