Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s11274-020-02976-2.pdf
Reference60 articles.
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2. Almeida M, Hébert A, Abraham AL, Rasmussen S, Monnet C, Pons N, Delbès C, Loux V, Batto JM, Leonard P, Kennedy S (2014) Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genom 15(1):1101. https://doi.org/10.1186/1471-2164-15-1101
3. Altschul SF, Gish W, Miller W, Myers EW, Lipman DJ (1990) Basic local alignment search tool. J Mol Biol 215(3):403–410. https://doi.org/10.1016/S0022-2836(05)80360-2
4. Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A (2008) Role of yeasts in table olive production. Int J Food Microbiol 128(2):189–196. https://doi.org/10.1016/j.ijfoodmicro.2008.08.018
5. Arroyo-López FN, Medina E, Ruiz-Bellido M, Romero-Gil V, Montes-Borrego M, Landa BB (2016) Enhancement of the knowledge on fungal communities in directly brined Aloreña de Málaga green olive fermentations by metabarcoding analysis. PloS One 11(9):e0163135. https://doi.org/10.1371/journal.pone.0163135
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