Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany

World Journal of Microbiology and Biotechnology

Volumn 32, Issue 6, 2016, Pages

  Mari, Eleonora ^a   Guerrini, Simona ^a   Granchi, Lisa ^a   Vincenzini, Massimo ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Extra virgin olive oil; Identification; Random amplified polymorphic DNA (RAPD PCR); Yeasts

Indexed keywords

EXTRACTION; GENE ENCODING; IDENTIFICATION (CONTROL SYSTEMS); POLYMERASE CHAIN REACTION; RNA; YEAST;

EXTRA VIRGIN OLIVE OIL; EXTRACTION PROCESS; INTERNAL TRANSCRIBED SPACERS; ISOLATION FREQUENCIES; LENGTH POLYMORPHISM; OIL EXTRACTION; RANDOM AMPLIFIED POLYMORPHIC DNAS; RAPID IDENTIFICATION;

OLIVE OIL;

FUNGAL DNA; OLIVE OIL; PLANT EXTRACT; RIBOSOME DNA;

BIODIVERSITY; CHEMISTRY; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; MINING; OLIVE TREE; PHYSIOLOGY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RNA GENE; YEAST;

BIODIVERSITY; DNA, FUNGAL; DNA, RIBOSOMAL; EXTRACTION AND PROCESSING INDUSTRY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENES, RRNA; ITALY; OLEA; OLIVE OIL; PLANT EXTRACTS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; YEASTS;

EID: 84966318944     PISSN: 09593993     EISSN: 15730972     Source Type: Journal    
DOI: 10.1007/s11274-016-2049-9     Document Type: Article

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