Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

International Journal of Food Microbiology

Volumn 136, Issue 3, 2010, Pages 352-358

  Hellström, Andreas M ^a   Vázques Juárez, Ricardo ^b   Svanberg, Ulf ^a   Andlid, Thomas A ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^b CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

Author keywords

Cereals; Fermentation; Mineral availability; Togwa; Yeast phytase

Indexed keywords

IRON; PHYTATE; ZINC;

ARTICLE; BIODIVERSITY; CANDIDA GLABRATA; CASSAVA; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; FUNGAL STRAIN; FUNGUS ISOLATION; HANSENIASPORA GUILLIERMONDII; KLUYVEROMYCES; MAIZE; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA; PICHIA ANOMALA; PICHIA BURTONII; PICHIA GUILLIERMONDII; PICHIA NORVEGENSIS; SACCHAROMYCES CEREVISIAE; SORGHUM; SPECIES DIFFERENCE; TANZANIA; TOGWA; YEAST;

6-PHYTASE; BIODIVERSITY; BIOLOGICAL AVAILABILITY; CEREALS; FERMENTATION; FOOD MICROBIOLOGY; IRON; NUTRITIVE VALUE; SPECIES SPECIFICITY; TANZANIA; YEASTS; ZINC;

CANDIDA GLABRATA; HANSENIASPORA GUILLIERMONDII; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; MANIHOT ESCULENTA; PICHIA ANOMALA; PICHIA BURTONII; PICHIA GUILLIERMONDII; PICHIA NORVEGENSIS; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 72049108097     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.011     Document Type: Article

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