Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

Food Research International

Volumn 62, Issue , 2014, Pages 572-579

  Mendoza, Lucía M ^a   Padilla, Beatriz ^b   Belloch, Carmela ^b   Vignolo, Graciela ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

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

Author keywords

Andean products; C. zeylanoides; D. hansenii; Enzymatic activities; Yeast molecular identification

Indexed keywords

CANDIDA; ENZYME ACTIVITY; FERMENTATION; MEATS;

ANDEAN PRODUCTS; C. ZEYLANOIDES; D. HANSENII; ENZYMATIC ACTIVITIES; MOLECULAR IDENTIFICATION;

YEAST;

EID: 84899823286     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.008     Document Type: Article

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