Phenotypic and genotypic identification of yeasts from cheese
- Autor
- PRILLINGER, H1 ; MOLNAR, O1 ; ELISKASES-LECHNER, F2 ; LOPANDIC, K1
[1] Universität für Bodenkultur, Institut für Angewandte Mikrobiologie; Muthgasse 18, 1190 Viennna, Austria
[2] Bundesanstalt für Alpenländische Milchwirtschaft, 6200 Rotholz, Austria - Fuente
Antonie van Leeuwenhoek. 1999, Vol 75, Num 4, pp 267-283 ; ref : 1 p.1/4
- CODEN
- ANLEDR
- ISSN
- 0003-6072
- Campo Científico
- Microbiology, infectious diseases
- Editor
- Springer, Dordrecht
- País de la publicación
- Netherlands
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- Debaryomyces Fromage Geotrichum Génotype Identification Kluyveromyces Marqueur RAPD Microflore associée Phénotype Saccharomyces Spécificité espèce Issatchenkia Yarrowia Ascomycetes Fungi Imperfecti Fungi Levure Produit alimentaire Thallophyta
- Palabra clave (in)
- Debaryomyces Cheese Geotrichum Genotype Identification Kluyveromyces Random amplified polymorphic DNA marker Associated microflora Phenotype Saccharomyces Species specificity Ascomycetes Fungi Imperfecti Fungi Yeast Foodstuff Thallophyta
- Palabra clave (es)
- Debaryomyces Queso Geotrichum Genotipo Identificación Kluyveromyces Marcador RAPD Microflora asociada Fenotipo Saccharomyces Especificidad especie Ascomycetes Fungi Imperfecti Fungi Levadura Producto alimenticio Thallophyta
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 1953566
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1023/A:1001889917533 
https://dx.doi.org/10.1023/A:1001889917533
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