Use of molecular methods for the identification of yeast associated with table olives

Author:

Arroyo-López F.N.,Durán-Quintana M.C.,Ruiz-Barba J.L.,Querol A.,Garrido-Fernández A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

1. Involvement of lignin peroxidase in the decolourization of black olive mill wastewaters by Geotrichum candidum;Ayed;Lett. Appl. Microbiol.,2005

2. Balatsouras, G.D., 1967. Processing the naturally ripe black olives. In: Proceedings of the International Olive Oil Seminar. International olive oil council. Perugia-Spolete, Italy, pp. 491–510.

3. Yeasts: Characteristics and Identification;Barnett,1990

4. Changes in the chemical and microbiological composition of two varieties of olive during fermentation;Borcakli;Grasas Aceites,1993

5. Identification of Pichia anomala isolated from yogurt by RFLP of the ITS region;Caggia;Int. J. Food Microbiol.,2001

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