메뉴 건너뛰기




Volumn 136, Issue 3, 2010, Pages 376-380

Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia

Author keywords

Candida zeylanoides; RAPD PCR; Raw goat's milk; Yeasts

Indexed keywords

DNA;

EID: 71749092030     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.007     Document Type: Article
Times cited : (36)

References (30)
  • 2
    • 0034090996 scopus 로고    scopus 로고
    • Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products
    • Andrighetto C., Psomas E., Tzanetakis N., Suzzi A., and Lombardi A. Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products. Letters in Applied Microbiology 30 (2000) 5-9
    • (2000) Letters in Applied Microbiology , vol.30 , pp. 5-9
    • Andrighetto, C.1    Psomas, E.2    Tzanetakis, N.3    Suzzi, A.4    Lombardi, A.5
  • 3
    • 46749084186 scopus 로고    scopus 로고
    • Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE
    • Bonetta S., Bonetta S., Carraro E., Rantsiou K., and Cocolin L. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE. Food Microbiology 25 (2008) 786-792
    • (2008) Food Microbiology , vol.25 , pp. 786-792
    • Bonetta, S.1    Bonetta, S.2    Carraro, E.3    Rantsiou, K.4    Cocolin, L.5
  • 7
    • 0036095105 scopus 로고    scopus 로고
    • An application of PCR-DGGE analysis to profile the yeast populations in raw milk
    • Cocolin L., Aggio D., Manzano M., Cantoni C., and Comi G. An application of PCR-DGGE analysis to profile the yeast populations in raw milk. International Dairy Journal 12 (2002) 407-411
    • (2002) International Dairy Journal , vol.12 , pp. 407-411
    • Cocolin, L.1    Aggio, D.2    Manzano, M.3    Cantoni, C.4    Comi, G.5
  • 10
    • 0003946775 scopus 로고    scopus 로고
    • Selezione di lieviti da usare nella tecnologia dell'Asiago pressato
    • Disegna L., Rudello F., and Spolaor D. Selezione di lieviti da usare nella tecnologia dell'Asiago pressato. Latte 3 (1997) 142-143
    • (1997) Latte , vol.3 , pp. 142-143
    • Disegna, L.1    Rudello, F.2    Spolaor, D.3
  • 11
    • 1142297453 scopus 로고    scopus 로고
    • PCR-DGGE fingerprinting: novel strategies for detection of microbes in food
    • Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. Journal of Microbiological Methods 56 (2004) 297-314
    • (2004) Journal of Microbiological Methods , vol.56 , pp. 297-314
    • Ercolini, D.1
  • 14
    • 0036558465 scopus 로고    scopus 로고
    • Microbial composition, including the incidence of pathogens, of goat milk from the Bergamo region of Italy during a lactation year
    • Foschino R., Invernizzi A., Barucco R., and Stradiotto K. Microbial composition, including the incidence of pathogens, of goat milk from the Bergamo region of Italy during a lactation year. Journal of Dairy Research 69 (2002) 213-225
    • (2002) Journal of Dairy Research , vol.69 , pp. 213-225
    • Foschino, R.1    Invernizzi, A.2    Barucco, R.3    Stradiotto, K.4
  • 15
    • 18044377208 scopus 로고    scopus 로고
    • Biofilm production by Staphylococcus aureus associated with intramammary infection
    • Fox L.K., Zadoks R.N., and Gaskins C.T. Biofilm production by Staphylococcus aureus associated with intramammary infection. Veterinary Microbiology 107 (2005) 295-299
    • (2005) Veterinary Microbiology , vol.107 , pp. 295-299
    • Fox, L.K.1    Zadoks, R.N.2    Gaskins, C.T.3
  • 16
    • 0034873610 scopus 로고    scopus 로고
    • Impact of ripening strains on the typical flavor of goat cheeses
    • Gaborit P., Menard A., and Morgan F. Impact of ripening strains on the typical flavor of goat cheeses. International Dairy Journal 11 (2001) 315-325
    • (2001) International Dairy Journal , vol.11 , pp. 315-325
    • Gaborit, P.1    Menard, A.2    Morgan, F.3
  • 19
    • 0000654377 scopus 로고
    • Fungi in foods: III. The enumeration of lipolytic and proteolytic organisms
    • Koburger J.A. Fungi in foods: III. The enumeration of lipolytic and proteolytic organisms. Journal of Milk and Food Technology 35 (1972) 117-118
    • (1972) Journal of Milk and Food Technology , vol.35 , pp. 117-118
    • Koburger, J.A.1
  • 22
    • 0032385967 scopus 로고    scopus 로고
    • Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening
    • Le Quéré J.L., Pierre A., Riaublanc A., and Demaizières D. Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening. Lait 78 (1998) 279-290
    • (1998) Lait , vol.78 , pp. 279-290
    • Le Quéré, J.L.1    Pierre, A.2    Riaublanc, A.3    Demaizières, D.4
  • 23
    • 33644516922 scopus 로고    scopus 로고
    • Identification of yeasts associated with milk products using traditional and molecular techniques
    • Lopandic K., Zelger S., Banszky L.K., Eliskases-Lechner F., and Prillinger H. Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiology 23 (2006) 341-350
    • (2006) Food Microbiology , vol.23 , pp. 341-350
    • Lopandic, K.1    Zelger, S.2    Banszky, L.K.3    Eliskases-Lechner, F.4    Prillinger, H.5
  • 25
    • 0029100965 scopus 로고
    • Candida dubliniensis sp. Nov. phenotypic and molecular characterization of a novel species associated with oral candidosis in HIV infected individuals
    • Sullivan D.J., Western T.J., Haynes K.A., Bennet D.E., and Coleman D.C. Candida dubliniensis sp. Nov. phenotypic and molecular characterization of a novel species associated with oral candidosis in HIV infected individuals. Microbiology 141 (1995) 1507-1521
    • (1995) Microbiology , vol.141 , pp. 1507-1521
    • Sullivan, D.J.1    Western, T.J.2    Haynes, K.A.3    Bennet, D.E.4    Coleman, D.C.5
  • 26
    • 54049112649 scopus 로고    scopus 로고
    • Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods
    • Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., and Cocolin L. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Reserch 8 (2008) 1053-1062
    • (2008) FEMS Yeast Reserch , vol.8 , pp. 1053-1062
    • Urso, R.1    Rantsiou, K.2    Dolci, P.3    Rolle, L.4    Comi, G.5    Cocolin, L.6
  • 27
    • 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., and Jacobsen M. The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. International Dairy Journal 10 (2000) 263-270
    • (2000) International Dairy Journal , vol.10 , pp. 263-270
    • van den Tempel, T.1    Jacobsen, M.2
  • 29
    • 0033080232 scopus 로고    scopus 로고
    • Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries
    • Wyder M.T., and Puhan Z. Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. International Dairy Journal 9 (1999) 117-124
    • (1999) International Dairy Journal , vol.9 , pp. 117-124
    • Wyder, M.T.1    Puhan, Z.2
  • 30
    • 0001366866 scopus 로고    scopus 로고
    • Effect of breed and milking method on somatic cell count, standard plate count and composition of goat milk
    • Zeng S.S., and Escobar E.N. Effect of breed and milking method on somatic cell count, standard plate count and composition of goat milk. Small Ruminant Research 19 (1996) 169-175
    • (1996) Small Ruminant Research , vol.19 , pp. 169-175
    • Zeng, S.S.1    Escobar, E.N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.