α-Galactosidases production by Debaryomyces hansenii UFV-1-Reference-Cited by-同舟云学术

α-Galactosidases production by Debaryomyces hansenii UFV-1

Published:2011-06 Issue:3 Volume:20 Page:601-606
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Viana Pollyanna Amaral,de Rezende Sebastião Tavares,Passos Flávia Maria Lopes,Machado Solimar Gonçalves,Maitan Gabriela Picollo,da Silva Coelho Vinicio Tadeu,Guimarães Valéria Monteze

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-011-0085-7.pdf

Reference33 articles.

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2. Petersen KM, Westall S, Jespersen L. Microbial succession of Debaryomyces hansenii strains during the production of Danish surface-ripened cheeses. J. Dairy Sci. 85: 478–486 (2002)

3. Prista C, Almagro A, Loureiro-Dias MC, Ramos J. Physiological basis for the high salt tolerance of Debaryomyces hansenii. Appl. Environ. Microb. 63: 4005–4009 (1997)

4. Durá A, Flores M, Toldrá F. Purification and characterization of a glutaminase from Debaryomyces spp. Int. J. Food Microbiol. 76: 117–126 (2002)

5. Olensen PT, Stahnke L. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Sci. 56: 357–368 (2000)

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