Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation

In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All the plain and fruit yogurt packages were heavily contaminated by yeasts, but only the last ones, containing...

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Detalles Bibliográficos
Autores principales: Wrent, Petra, Rivas, Eva-María, Gil de Prado, Elena, Peinado, José M., de Silóniz, María-Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5023252/
https://www.ncbi.nlm.nih.gov/pubmed/27682098
http://dx.doi.org/10.3390/microorganisms3030428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5023252/
https://www.ncbi.nlm.nih.gov/pubmed/27682098
http://dx.doi.org/10.3390/microorganisms3030428

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