Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Sagdic, Osman ^a   Ozturk, Ismet ^a   Bayram, Okan ^a   Kesmen, Zulal ^a   Yilmaz, Mustafa Tahsin ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Antiyeast; Black cumin; Identification of yeasts from butter; Marjoram; Summer savory

Indexed keywords

ANTIINFECTIVE AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; BLACK CUMIN; BUTTER; CANDIDA; CHEMISTRY; CRYPTOCOCCUS; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HYGIENE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; OREGANO; PATHOGENICITY; RHODOTORULA; SACCHAROMYCES CEREVISIAE; SAVORY; SPICE; YEAST; ZYGOSACCHAROMYCES;

ANIMALS; ANTI-INFECTIVE AGENTS; BUTTER; CANDIDA; COLONY COUNT, MICROBIAL; CRYPTOCOCCUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYGIENE; NIGELLA SATIVA; ORIGANUM; RHODOTORULA; SACCHAROMYCES CEREVISIAE; SATUREJA; SPICES; YEASTS; ZYGOSACCHAROMYCES;

CANDIDA; CANDIDA ZEYLANOIDES; KLUYVEROMYCES MARXIANUS; NIGELLA SATIVA; ORIGANUM; ORIGANUM MAJORANA; SACCHAROMYCES; SATUREJA HORTENSIS; ZYGOSACCHAROMYCES;

EID: 78149376834     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01871.x     Document Type: Article

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