Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties

Food Microbiology

Volumn 27, Issue 4, 2010, Pages 487-492

  Romo Sánchez, Sheila ^a   Alves Baffi, Milla ^b   Arévalo Villena, María ^a   Úbeda Iranzo, Juan ^a   Briones Pérez, Ana ^a  

^a Instituto Regional de Investigación Cientifica Aplicada Campus Universitario   (Spain)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Biotechnological properties; Enzymatic activity; Fresh olives; Molecular identification; Olive paste; Olive pomace; Yeast

Indexed keywords

FUNGAL DNA;

AMINO ACID SEQUENCE; ARTICLE; BIODIVERSITY; CLASSIFICATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; OLIVE TREE; PHYLOGENY; POLYMERASE CHAIN REACTION; RESTRICTION MAPPING; SPECIES DIFFERENCE; YEAST;

AMINO ACID SEQUENCE; BASE SEQUENCE; BIODIVERSITY; DNA, FUNGAL; FOOD MICROBIOLOGY; MOLECULAR SEQUENCE DATA; MYCOLOGICAL TYPING TECHNIQUES; OLEA; PHYLOGENY; POLYMERASE CHAIN REACTION; RESTRICTION MAPPING; SPECIES SPECIFICITY; YEASTS;

CANDIDA; KLUYVEROMYCES; KLUYVEROMYCES THERMOTOLERANS; LACHANCEA; OLEA EUROPAEA; OLEACEAE; PICHIA; PICHIA CARIBBICA; PICHIA HOLSTII; PICHIA MISSISSIPPIENSIS; SACCHAROMYCES; SACCHAROMYCES ROSINII; TORULASPORA; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES FERMENTATI;

EID: 77951255646     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.12.009     Document Type: Article

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