Wickerhamomyces anomalus in the sourdough microbial ecosystem

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 99, Issue 1, 2011, Pages 63-73

  Daniel, Heide Marie ^a   Moons, Marie Chantal ^a   Huret, Stéphanie ^a   Vrancken, Gino ^b   De Vuyst, Luc ^b  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Fermentation; Parsimony networks; Pichia anomala; Sourdough; Wickerhamomyces anomalus; Yeast

Indexed keywords

INTERNAL TRANSCRIBED SPACER; RIBOSOME DNA;

ARTICLE; BELGIUM; DNA SEQUENCE; DOUGH; FERMENTATION; FLOUR; FOOD CONTROL; FOOD PROCESSING; FUNGUS ISOLATION; HABITAT; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA ANOMALA; POPULATION STRUCTURE; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SEQUENCE DATABASE; SPECIES DIVERSITY; STRAIN DIFFERENCE; UNINDEXED SEQUENCE;

DNA, FUNGAL; DNA, RIBOSOMAL; ECOSYSTEM; FOOD MICROBIOLOGY; GENETIC VARIATION; PHYLOGENY; SACCHAROMYCETALES; SEQUENCE ANALYSIS, DNA;

PICHIA ANOMALA;

EID: 79451469037     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-010-9517-2     Document Type: Article

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