Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)-Reference-Cited by-同舟云学术

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Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)

Published:2016-02 Issue: Volume:53 Page:172-181
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Atanassova M.R.,Fernández-Otero C.,Rodríguez-Alonso P.,Fernández-No I.C.,Garabal J.I.,Centeno J.A.

Funder

Ministerio de Ciencia e Innovación

European Social Fund

Government of Galicia

Agencia Española de Cooperación Internacional

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Xunta de Galicia

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference51 articles.

1. Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation;Álvarez-Martín;Food Control,2008

2. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis;Arfi;Appl. Microbiol. Biotechnol.,2002

3. Contribution of several cheese-ripening microbial associations to aroma compound production;Arfi;Lait,2004

4. Alcohol-mediated hemolysis in dairy yeast isolates and hemolytic activities on blood agar media containing milk and cheese;Atanassova;J. Food Saf.,2015

5. Physiology and genetics of the dimorphic fungus Yarrowia lipolitica;Barth;FEMS Microbiol. Rev.,1997

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