about
Identification, expression, and evolutionary analyses of plant lipocalinsPrevention of yeast spoilage in feed and food by the yeast mycocin HMKRandomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy productsVacuoles of Candida yeast as a specialized niche for Helicobacter pyloriOccurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China.Preparation of low galactose yogurt using cultures of Gal(+) Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricusDebaryomyces hansenii--an extremophilic yeast with biotechnological potential.Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential.Inferring gene family histories in yeast identifies lineage specific expansions.Challenges in the addition of probiotic cultures to foods.Molecular identification of yeasts associated with traditional Egyptian dairy products.Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation.Metabolic Flexibility of Yarrowia lipolytica Growing on GlycerolCharacterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.Diversity and Control of Spoilage Fungi in Dairy Products: An Update.Genomic exploration of the hemiascomycetous yeasts: 14. Debaryomyces hansenii var. hansenii.Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.Yeasts associated with Manteca.The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources.Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk.Regulated expression of green fluorescent protein in Debaryomyces hansenii.Characterization of low-molecular-weight antiyeast metabolites produced by a food-protective Lactobacillus-Propionibacterium coculture.A beta-glucuronidase-based agar medium for the differential detection of the yeast Debaryomyces hansenii from foods.Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon.Factors affecting killer activity of some yeast species occurring in Rokpol cheese.PCR-RFLP analysis of the IGS region of rDNA: a useful tool for the practical discrimination between species of the genus Debaryomyces.Enumeration of yeasts in dairy products: a comparison of immunological and genetic techniques.Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder.Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from surface-ripened cheesesNovel Antifungal Compounds, Spermine-Like and Short Cyclic Polylactates, Produced by in YogurtCharacterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices
P2860
Q24539008-7A22460D-F577-4240-9533-16CF9F773F36Q24550528-8F33E768-C4EE-4822-8E46-17DF2D5FBB97Q28139382-D65E6460-D0C7-4048-B775-706D24CDBAFBQ33594843-78965AA8-3970-4247-9E0A-DEED78B6C1D3Q33710558-50CBF3D5-02B7-4FDE-814D-07EA64C535EEQ34123405-E47F6B55-8244-4109-B263-CFE65E5A1D2AQ34520182-601C8284-F9E6-4430-BD9C-6AEBA2FC0909Q34620008-5A09715F-9453-479A-B5CB-1D0335EC95DDQ35186340-EDB817BA-8B1B-493C-9E74-62BB93757F70Q36053955-73AEDE45-9A07-4C93-810C-2CD66F1748BFQ38989753-6E99F991-EE13-427D-BB3B-C781FAC4F8E6Q41572317-D42DC056-E5C9-4378-9D00-C8B688E78C0CQ41883851-1AF6196C-8194-42F0-8324-939EAE324DEDQ42047535-5F2CC878-8CB5-40D4-97D7-82491661C853Q42072689-EC3821F7-08AE-458B-B4CB-387BAA4DDE5BQ42640703-97B34723-CE05-4E81-AF52-F24013F206ECQ42883544-D9DE0DB0-3B0B-4BDD-A016-9586FAD80072Q42970355-2F98A749-F76D-48FB-BDF8-BD708B925923Q44408291-DFFEA767-2D3E-412A-8E1F-3B5203C81782Q44765411-07892BE9-C274-47F7-8626-26EFB156F48FQ44901063-9BB2E7DD-E8C0-438F-95FF-914673EDFC2AQ44912979-7CF09F2F-ADB3-4B29-9A80-6A10F2A2BA4BQ44982659-15BD8591-D08C-450D-987D-7BE4A59C4AFCQ46108198-173222B9-E7B2-469C-BC40-F40BB695F364Q46437890-80CBCF43-9D0F-42F6-B6C4-46ACFEF38C77Q46556914-5DCA2E39-5D15-4396-A7F2-97E78580AD31Q49395952-6AE8692D-EFDE-4B65-87A7-06DE5744F0A4Q50484888-B3786A05-A29B-4101-9B20-DA863F77E770Q54592413-F4448D18-ACCD-4754-A385-4913922C6FF2Q54729466-821F34AF-8EE6-4FDD-9B76-F6604C0E7C3DQ55190728-396814B4-6679-484C-A470-8ECF4E0E6CF8Q56839046-29BD0EF2-ADB1-4781-838A-1257DFDF45B5Q57816764-B1767813-A460-49D8-A7AB-0E08DDBBD7F5Q57902866-01AAC585-45B0-4A52-ABDB-33841F31EBF2
P2860
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Yeasts in dairy products.
@en
Yeasts in dairy products.
@nl
type
label
Yeasts in dairy products.
@en
Yeasts in dairy products.
@nl
prefLabel
Yeasts in dairy products.
@en
Yeasts in dairy products.
@nl
P1476
Yeasts in dairy products.
@en
P2093
P304
P356
10.1111/J.1365-2672.1990.TB02566.X
P577
1990-03-01T00:00:00Z