Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses

International Journal of Food Microbiology

Volumn 214, Issue , 2015, Pages 151-158

  Fasoli, Giuseppe ^a   Tofalo, Rosanna ^a   Lanciotti, Rosalba ^b   Schirone, Maria ^a   Patrignani, Francesca ^b   Perpetuini, Giorgia ^a   Grazia, Luigi ^b   Corsetti, Aldo ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Cheese; Dairy yeasts; Kluyveromyces marxianus; Parmigiano Reggiano; Pecorino di Farindola; PFGE analysis; Volatile organic compounds

Indexed keywords

ACID; ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; BUTYRIC ACID DERIVATIVE; DECANOIC ACID DERIVATIVE; ESTER DERIVATIVE; KETONE DERIVATIVE; OCTANOIC ACID DERIVATIVE; OXYGEN; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIODIVERSITY; BIOTYPE; CHEESE; CHROMOSOME BAND; CHROMOSOME POLYMORPHISM; CONTROLLED STUDY; COW; FUNGAL STRAIN; FUNGUS GROWTH; GENETIC ANALYSIS; INOCULATION; KARYOTYPE; KLUYVEROMYCES LACTIS; KLUYVEROMYCES MARXIANUS; METABOLISM; MILK; NONHUMAN; PULSED FIELD GEL ELECTROPHORESIS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; WHEY; ANALYSIS; ANIMAL; BIOTECHNOLOGY; BOVINE; CHEMISTRY; CHROMOSOME; FEMALE; FERMENTATION; GENE ORDER; GENETIC POLYMORPHISM; GENETICS; GROWTH, DEVELOPMENT AND AGING; KLUYVEROMYCES; MICROBIOLOGY;

ANIMALS; BIODIVERSITY; BIOTECHNOLOGY; CATTLE; CHEESE; CHROMOSOMES, FUNGAL; ELECTROPHORESIS, GEL, PULSED-FIELD; ETHANOL; FEMALE; FERMENTATION; GENE ORDER; KLUYVEROMYCES; POLYMORPHISM, GENETIC; VOLATILE ORGANIC COMPOUNDS; WHEY;

EID: 84941275082     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.08.001     Document Type: Article

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