Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii

Food spoilage and its contamination with yeast and mold is a serious problem of food industry. Despite the high fat content, mayonnaise is an attractive substrate for food spoilage microorganisms. The aim of this study was to develop a method for yeast identification in mayonnaise and to test commer...

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Detalles Bibliográficos
Autores principales: Syromyatnikov, M. Y., Kiryanova, S. V., Popov, V. N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6250603/
https://www.ncbi.nlm.nih.gov/pubmed/30467735
http://dx.doi.org/10.1186/s13568-018-0716-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6250603/
https://www.ncbi.nlm.nih.gov/pubmed/30467735
http://dx.doi.org/10.1186/s13568-018-0716-y

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