Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly

International Journal of Food Microbiology

Volumn 148, Issue 1, 2011, Pages 15-22

  Muccilli, Serena ^a   Caggia, Cinzia ^a   Randazzo, Cinzia L ^a   Restuccia, Cristina ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Copper; DGGE; Kaolin; Molecular identification; Table olives; Yeast population

Indexed keywords

AMARANTH; DNA; INTERNAL TRANSCRIBED SPACER; KAOLIN; RIBOSOME RNA; TAQ POLYMERASE;

AMPLICON; ARTICLE; CANDIDA; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; DNA FINGERPRINTING; DROSOPHILA; FERMENTATION; LACTOBACILLUS PLANTARUM; NONHUMAN; OLIVE; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RNA FINGERPRINTING; SACCHAROMYCES CEREVISIAE; YEAST;

DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; INSECT CONTROL; KAOLIN; LACTOBACILLUS PLANTARUM; OLEA; POLYMERASE CHAIN REACTION; SALTS; YEASTS;

BACTROCERA OLEAE; CANDIDA DIDDENSIAE; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS PLANTARUM; OLEACEAE; SACCHAROMYCES CEREVISIAE;

EID: 79957923290     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.04.019     Document Type: Article

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