Yeasts isolated from industrial maltings can suppress Fusarium growth and formation of gushing factors

Author:

Laitila Arja,Sarlin Tuija,Kotaviita Erja,Huttunen Timo,Home Silja,Wilhelmson Annika

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Reference72 articles.

1. Abildgren M, Lund F, Thrane U, Elmholt S (1987) Czapek-Dox agar containing iprodione and dichloran as a selective medium for the isolation of Fusarium species. Lett Appl Microbiol 5:83–86

2. Amaha M, Kitabatake K (1981) Gushing in beer. In: Pollock JRA (ed) Brewing science, vol 2. Academic, London, UK, pp 457–489

3. Blakeman J, Fokkema N (1982) Potential for biocontrol of plant diseases on the phylloplane. Annu Rev Phytopathol 20:167–192

4. Boekhout T, Robert V (eds) (2003) Yeasts in food. Beneficial and detrimental aspects. Behr’s Verlag GmbH, Hamburg, Germany, p 488

5. Boivin P, Malanda M (1996) Inoculation by Geotrichum candidum during malting of cereals and other plants. Demande internationale publiée en vertu du Traité de Cooperation en maltière de Brevers. International Patent Cooperation Treaty (PCT) WO96/34085

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