Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

Food Microbiology

Volumn 38, Issue , 2014, Pages 160-166

  Padilla, Beatriz ^a   Manzanares, Paloma ^a   Belloch, Carmela ^a  

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

Author keywords

Cheese; Debaryomyces hansenii; Enzymatic activities; Genotyping; Yeast identification

Indexed keywords

ANIMAL; ARTICLE; CHEESE; CLASSIFICATION; DEBARYOMYCES HANSENII; ENZYMATIC ACTIVITIES; FERMENTATION; FOOD CONTROL; GENETIC HETEROGENEITY; GENETICS; GENOTYPE; GOAT; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MILK; PHYLOGENY; SACCHAROMYCETALES; SHEEP; YEAST; YEAST IDENTIFICATION;

CHEESE; DEBARYOMYCES HANSENII; ENZYMATIC ACTIVITIES; GENOTYPING; YEAST IDENTIFICATION;

ANIMALS; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; GENETIC HETEROGENEITY; GOATS; MILK; PHYLOGENY; SACCHAROMYCETALES; SHEEP; YEASTS;

EID: 84884930919     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.09.002     Document Type: Article

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