The life and times of yeasts in traditional food fermentations-Reference-Cited by-同舟云学术

The life and times of yeasts in traditional food fermentations

Published:2019-10-26 Issue:18 Volume:60 Page:3103-3132
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Tofalo Rosanna¹,Fusco Vincenzina²,Böhnlein Christina³,Kabisch Jan³,Logrieco Antonio F.²,Habermann Diana³,Cho Gyu-Sung³,Benomar Nabil⁴,Abriouel Hikmate⁴,Schmidt-Heydt Markus⁵,Neve Horst³,Bockelmann Wilhelm³,Franz Charles M. A. P.³

Affiliation:

1. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy;

2. Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy;

3. Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;

4. Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain;

5. Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1677553

Reference381 articles.

1. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

2. Analysis of virulence factors andin vivobiofilm-forming capacity ofYarrowia lipolyticaisolated from patients with fungemia

3. Characterisation of the dominant microbiota of Sudanese fermented milk Rob

4. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

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