Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Food Biotechnology

Volumn 29, Issue 1, 2015, Pages 117-129

  Özel, Serap ^a   Sabanoğlu, Seba ^a   Çon, Ahmet Hilmi ^b   Şimşek, Ömer ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

fermentation; Pichia kudriavzevii; starter culture; tarhana; yeast diversity

Indexed keywords

CANDIDA; ELECTROPHORESIS; FERMENTATION; LACTIC ACID; POLYMERASE CHAIN REACTION;

CANDIDA GLABRATA; GRADIENT GEL ELECTROPHORESIS; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIA; PICHIA KUDRIAVZEVII; STARTER CULTURES; TARHANA; YEAST DIVERSITIES;

YEAST;

CANDIDA GLABRATA; CANDIDA HUMILIS; KAZACHSTANIA; KAZACHSTANIA UNISPORA; KLUYVEROMYCES MARXIANUS; PICHIA; SACCHAROMYCES CEREVISIAE;

EID: 84924055339     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2014.996895     Document Type: Article

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