Characterization of yeasts isolated from spontaneously fermenting fresh olive effluents-Reference-Cited by-同舟云学术

Characterization of yeasts isolated from spontaneously fermenting fresh olive effluents

Published:1989-06 Issue:2 Volume:5 Page:259-261
ISSN:0265-0762
Container-title:MIRCEN Journal of Applied Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Bambalov G.,Israilides C.,Tanchev St.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Food Science,Microbiology,Biotechnology,Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01741851.pdf

Reference8 articles.

1. Cancho, G. E., Vega, M., Quintana, M., Fernandez A. &Diez, Y. M. (1975) El proceso de fermentation las aceitunas negras maduras en salmuera.Grassas y Aceites 5, 297–309.

2. Codounis, M., Katsaboxakis, K &Papanikolaou, D. (1983) Progress in the extraction and purification of anthocyanin pigments from the effluents of olive-oil extracting plants.Lebensmittel Wissenschaft und Technologie, (Zurich, Suisse)7, 567–572.

3. Fernandez, A. G., Qintana, M. D. &Garcia, P. G. (1985) New aerobic fermentative process to control the spoilage called ‘Alambrado’ in the laboration of natural black olives in brine.Proceedings of European Food Chemists III, Vol. 1, pp. 1–6.

4. Garcia, P. G. (1984) Fermentation Aerobica de Aceitunas Negras. PhD Thesis, University of Athens.

5. Kreger-Van Rij, N. J. W. (1984)The Yeasts. A Taxonomic Study, 3rd edn. Amsterdam, Elsevier.

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