Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

International Journal of Food Microbiology

Volumn 147, Issue 2, 2011, Pages 89-96

  Bautista Gallego, J ^a,c   Rodriguez Gomez F ^a   Barrio, E ^b   Querol, A ^c   Garrido Fernandez A ^a   Arroyo Lopez, F N ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Molecular identification; Starters; Table olives; Technological application; Yeasts

Indexed keywords

BETA GLUCOSIDASE; CATALASE; RIBOSOME DNA;

ARTICLE; BIOCHEMISTRY; BIODIVERSITY; CANDIDA; CANDIDA DIDDENSIAE; CANDIDA TROPICALIS; CULTIVAR; DEBARYOMYCES ETCHELLSII; FERMENTATION; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GENETIC IDENTIFICATION; GREEN TABLE OLIVE; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; LIPOLYSIS; NONHUMAN; NUCLEOTIDE SEQUENCE; OLIVE; PICHIA; PICHIA GALEIFORMIS; PICHIA MEMBRANIFACIENS; QUANTITATIVE ANALYSIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; WICKERHAMOMYCES ANOMALUS; YEAST;

BIODIVERSITY; CANDIDA; FERMENTATION; KLUYVEROMYCES; OLEA; PICHIA; SACCHAROMYCES CEREVISIAE; SALTS; SPAIN; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA DIDDENSIAE; CANDIDA TROPICALIS; DEBARYOMYCES ETCHELLSII; KLUYVEROMYCES LACTIS; OLEACEAE; PICHIA GALEIFORMIS; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE;

EID: 79955721434     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.03.013     Document Type: Article

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