Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds-Reference-Cited by-同舟云学术

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Published:2017-12-26 Issue:1 Volume:7 Page:e00533
ISSN:2045-8827
Container-title:MicrobiologyOpen
language:en
Short-container-title:MicrobiologyOpen

Author:

Zheng Xiaoji¹²^ORCID,Li Kaixiong²,Shi Xuewei²,Ni Yongqing²,Li Baokun²,Zhuge Bin¹

Affiliation:

1. The Key Lab of Industrial Biotechnology of Ministry of Education; Research Centre of Industrial Microorganisms; School of Biotechnology; Jiangnan University; Wuxi Jiangsu Province China

2. College of Food Sciences; Shihezi University; Shihezi Xinjiang Uighur Autonomy Region China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Microbiology

Reference50 articles.

1. Characterization of yeasts isolated from artisanal short-ripened cows’ cheeses produced in Galicia (NW Spain);Atanassova;Food Microbiology,2016

2. Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk;Baur;International Dairy,2015

3. Yeasts from autochthonal cheese starters: Technological and functional properties;Binetti;Journal of Applied Microbiology,2013

4. Debaryomyces hansenii-an extremophilic yeast with biotechnological potential;Breuer;Yeast,2006

5. Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages;Cano-García;Food Research International,2013

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island;Probiotics and Antimicrobial Proteins;2024-08-19

2. Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures;Processes;2024-07-07

3. SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU;Gıda;2024-06-15

4. Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation;International Journal of Food Properties;2024-02-22

5. Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research;Trends in Food Science & Technology;2024-02