All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization
Author:
Affiliation:
1. Biotechnology Institute, Biological Sciences FacultyUniversidad Autónoma de Nuevo León San Nicolás de los Garza Nuevo León Mexico
Publisher
Wiley
Subject
Molecular Biology,Biochemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/bmb.21288
Reference35 articles.
1. Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses
2. Biochemistry of cheese ripening
3. N.Banjara(2014)Debaryomyces hansenii: a foodborne yeast that produces anti‐candida killer toxin. [Thesis] Master of Sciences. University of Nebraska‐Lincoln Food Science and Technology Department.
4. Microbiological Spoilage of Dairy Products
5. Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
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