Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature-Reference-Cited by-同舟云学术

Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature

Published:1994-03 Issue:4 Volume:21 Page:293-303
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Golden David A.,Beuchat Larry R.,Lary Hitchcock H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference24 articles.

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2. Relationships between heat resistance and phospholipid fatty acid composition of Vibrio parahaemolyticus;Beuchat;Appl. Environ. Microbiol.,1976

3. Growth response of an osmotolerant sorbate-resistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels;Bills;J. Food Prot.,1982

4. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

5. Microbial water relations: features of the intracellular composition of sugar-tolerant yeasts;Brown;J. Bacteriol.,1974

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