Lopez, M. C. and Medina, L. M. and Linares, M. J. and Jordano, R. (2001) Yeasts isolated from different European dry-sausages in the course of ripening. Acta Alimentaria, 30 (1). pp. 15-23. ISSN 0139-3006
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Abstract
The evolution in counts of yeasts from six lots of different dry-sausages produced in three European Union (EU) countries (France, Italy and Spain) is tested. Each lot was analyzed in three phases of their production: fresh product, first staged drying and final product. Three samples were analyzed in each test. Counts of yeasts during the ripening process showed an irregular evolution. Regarding the species isolated, the most frequent ones belonged to genera Candida (C. albicans, C. famata, C. guillermondii, C. krusei, C. parapsilosis, C. stellatoidea, C. zeylanoides.), Trichosporon (T. capitatum, T. beigelli), Rhodotorula and Geotrichum (G. candidum).
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 17 Feb 2017 09:33 |
| Last Modified: | 28 Feb 2021 00:15 |
| URI: | http://real.mtak.hu/id/eprint/49338 |
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