Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms-Reference-Cited by-同舟云学术

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Published:2017-03-21 Issue:3 Volume:15 Page:457-465
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Acuña-Fontecilla Andrea¹,Silva-Moreno Evelyn²,Ganga María Angélica¹³,Godoy Liliana¹

Affiliation:

1. Laboratorio de Biotecnología y Microbiología Aplicada. Edificio de Alimentos, Universidad de Santiago de Chile, Santiago, Chile

2. Instituto de Investigación Biomédica, Universidad Autónoma de Chile y Universidad Científica del Sur, Lima, Perú

3. Millenium Nucleus for Fungal Integrative and Synthetic Biology (MN-FISB), Departamento en Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile, Santiago, Chile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Ministerio de Economía de Chile

USACH

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1297961

Reference32 articles.

1. Killer toxin from a novel killer yeastPichia kudriavzeviiRY55 with idiosyncratic antibacterial activity

2. Antibacterial activities of candida yeasts. Partial purification and characterization of the active substance of candida guilliermondii

3. Bacteriocins: safe, natural antimicrobials for food preservation

4. Yeasts in Food and Beverages

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