Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Journal of Applied Microbiology

Volumn 108, Issue 2, 2010, Pages 396-405

  Nisiotou, A A ^a   Chorianopoulos, N ^a   Nychas, G J E ^a   Panagou, E Z ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Black table olives; Conservolea variety; Fermentation; Molecular identification; Yeasts

Indexed keywords

BIODIVERSITY; CANDIDA; FERMENTATION; GLUCOSE; LACTIC ACID; SODIUM CHLORIDE;

BLACK OLIVES; BLACK TABLE OLIVE; BRINE SOLUTION; CONSERVOLEUM VARIETY; MOLECULAR IDENTIFICATION; PICHIA ANOMALA; SPONTANEOUS FERMENTATION; TABLE OLIVES; YEAST COMMUNITIES; YEAST SPECIES;

YEAST;

FUNGAL DNA; GLUCOSE; LACTIC ACID; SODIUM CHLORIDE;

BIOTECHNOLOGY; BRINE; COMMUNITY DYNAMICS; FERMENTATION; FRUIT; GLUCOSE; MICROBIAL COMMUNITY; SPECIES DIVERSITY; YEAST;

ARTICLE; AUREOBASIDIUM PULLULANS; BIODIVERSITY; BLACK OLIVE; CANDIDA; CANDIDA SILVAE; CONTROLLED STUDY; CYSTOFILOBASIDIUM CAPITATUM; DEBARYOMYCES HANSENII; DNA SEQUENCE; FERMENTATION; FUNGAL COMMUNITY; FUNGUS IDENTIFICATION; LACTIC ACID BACTERIUM; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; NUCLEOTIDE SEQUENCE; OLIVE; PICHIA; PICHIA ANOMALA; PICHIA MEMBRANIFACIENS; SEQUENCE ANALYSIS; SPECIES DIVERSITY; YEAST;

AUREOBASIDIUM PULLULANS; CANDIDA; CANDIDA SILVAE; CYSTOFILOBASIDIUM CAPITATUM; DEBARYOMYCES HANSENII; METSCHNIKOWIA PULCHERRIMA; OLEACEAE; PICHIA ANOMALA; PICHIA MEMBRANIFACIENS;

EID: 74049084501     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04424.x     Document Type: Article

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