Identification and characterization of yeasts causing chalk mould defects on par-baked bread

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 1019-1027

  Deschuyffeleer, N ^a,b   Audenaert, K ^b   Samapundo, S ^a   Ameye, S ^b   Eeckhout, M ^b   Devlieghere, F ^a,b  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY COLLEGE GHENT   (Belgium)

Author keywords

Bakery products; Chalk mould defects; PH; Predictive microbiology; RAPD; Water activity

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; CLASSIFICATION; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MOLECULAR GENETICS; PH; PHYLOGENY; YEAST;

BREAD; HYDROGEN-ION CONCENTRATION; MOLECULAR SEQUENCE DATA; PHYLOGENY; YEASTS;

HYPHOPICHIA BURTONII; PICHIA ANOMALA; SACCHAROMYCOPSIS; SACCHAROMYCOPSIS FIBULIGERA;

EID: 79955848117     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.02.002     Document Type: Article

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