المؤلفون: I. A. Fomenko, G. M. Kerimova

المصدر: Новые технологии, Vol 18, Iss 1, Pp 78-85 (2022)

مصطلحات موضوعية: plant waste, hydrolysis of raw materials, bioconversion, feed yeast, food yeast preparations, Technology

وصف الملف: electronic resource

Relation: https://newtechology.mkgtu.ru/jour/article/view/565; https://doaj.org/toc/2072-0920; https://doaj.org/toc/2713-0029

URL الوصول: https://doaj.org/article/01423ccd763a4299abe592263be9571b

المؤلفون: Pérez-Través, Laura, de Llanos Frutos, Rosa, Flockhart, Allen, García Domingo, Lydia, Groenewald, Marizeth, Pérez Torrado, Roberto, Querol, Amparo

مصطلحات موضوعية: food yeast, virulence traits, opportunistic pathogens, galleria mellonella

وصف الملف: application/pdf

Relation: Food Control, 2021, 124: 107901; PERÉZ-TRAVÉS, Laura, et al. Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus. Food Control, 2021, 124: 107901; http://hdl.handle.net/10234/193467; https://doi.org/10.1016/j.foodcont.2021.107901

الاتاحة: http://hdl.handle.net/10234/193467
https://doi.org/10.1016/j.foodcont.2021.107901

المؤلفون: Laura Pérez-Través, Rosa de Llanos, Marizeth Groenewald, Roberto Pérez-Torrado, Lydia García-Domingo, Amparo Querol, Allen Flockhart

المساهمون: Westerdijk Fungal Biodiversity Institute, Westerdijk Fungal Biodiversity Institute - Collection, Fundación Ramón Areces

المصدر: FOOD CONTROL, 124:107901. Elsevier B.V.
Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: virulence traits, Wickerhamomyces anomalus, Saccharomyces cerevisiae, Opportunistic pathogens, Virulence, 01 natural sciences, Microbiology, 0404 agricultural biotechnology, food yeast, Kluyveromyces marxianus, opportunistic pathogens, Debaryomyces hansenii, Food yeast, galleria mellonella, biology, Strain (biology), 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, 0104 chemical sciences, Galleria mellonella, Virulence traits, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d34aba44102a45c249f16f819956374

المؤلفون: Damir Stanzer, Vesna Stehlik-Tomas, Vlatka Gulan Zetić, Jelena Manenica

المصدر: Mljekarstvo, Vol 52, Iss 2, Pp 113-124 (2002)

مصطلحات موضوعية: Kluyveromyces marxianus, whey, lactose, food yeast, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3489; https://doaj.org/toc/0026-704X; https://doaj.org/toc/1846-4025

URL الوصول: https://doaj.org/article/e79916e7b4274b119068a3884cbc022b

المؤلفون: Caio Abércio da Silva, Raul Castro Hernan-Gomez

المصدر: Ciência Rural, Vol 30, Iss 3, Pp 515-520 (2000)

مصطلحات موضوعية: qualidade protéica, Kluyveromyces fragilis, levedura, soro de leite, protein quality, yeast protein, food yeast, whey, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782000000300025; https://doaj.org/toc/0103-8478; https://doaj.org/toc/1678-4596

URL الوصول: https://doaj.org/article/54d61c51ba9145bb97679e49cfd40429

المؤلفون: CAPUSONI, CLAUDIA

المساهمون: tutor: C. Compagno, coordinatore corso di dottorato: E. Pagliarini, C. Capusoni, COMPAGNO, CONCETTA MARIA, PAGLIARINI, ANTONELLA

مصطلحات موضوعية: Non-Conventional Yeasts (NCYs), seawaters based proce, food yeast, bioconversion, biocatalysi, Settore CHIM/11 - Chimica e Biotecnologia delle Fermentazioni

Relation: http://hdl.handle.net/2434/788442

الاتاحة: http://hdl.handle.net/2434/788442
https://doi.org/10.13130/capusoni-claudia_phd2020-12-04

المؤلفون: Jan, Sophie, Baron, Florence, Coat, Rémy, Gonçalves, Olivier

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN), Bioprocédés Appliqués aux Microalgues (GEPEA-BAM), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Olivier Goncalves, Jack Legrand

المصدر: Alteration of Ovoproducts ; https://hal.science/hal-01861717 ; Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50002-X⟩ ; https://www.elsevier.com/books/alteration-of-ovoproducts/goncalves/978-1-78548-271-7

مصطلحات موضوعية: food yeast, egg, contamination, levure, traitement thermique, séchage, oeuf, industrie agro-alimentaire, securité alimentaire, bacillus cereus, enterococcus, levure aliment, traitement antimicrobien, traitement thermique de l'aliment, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering

Relation: hal-01861717; https://hal.science/hal-01861717; PRODINRA: 441291

الاتاحة: https://hal.science/hal-01861717
https://doi.org/10.1016/B978-1-78548-271-7.50002-X

المؤلفون: Quintilla, Raquel, Kolecka, Anna, Casaregola, Serge, Daniel, Heide-Marie, Houbraken, Jos, Kostrzewa, Markus, Boekhout, Teun, Groenewald, Marizeth

المساهمون: UCL - SST/ELI/ELIM - Applied Microbiology

المصدر: International Journal of Food Microbiology, Vol. 266, p. 109-118 (2018)

مصطلحات موضوعية: Food Science, Microbiology, General Medicine, Food yeast, MALDI-TOF MS, Database, Taxonomic relatives, Sibling species

Relation: boreal:193910; http://hdl.handle.net/2078.1/193910; urn:ISSN:0168-1605; urn:EISSN:1879-3460

الاتاحة: http://hdl.handle.net/2078.1/193910
https://doi.org/10.1016/j.ijfoodmicro.2017.11.016

المؤلفون: Olivier Gonçalves, Sophie Jan, Rémy Coat, Florence Baron

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Bioprocédés Appliqués aux Microalgues (GEPEA-BAM), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Olivier Goncalves, Jack Legrand

المصدر: Alteration of Ovoproducts
Alteration of Ovoproducts, Elsevier, pp.51-156, 2018, ⟨10.1016/B978-1-78548-271-7.50002-X⟩
Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50002-X⟩

مصطلحات موضوعية: séchage, 0301 basic medicine, Preservative, enterococcus, Water activity, Microorganism, 030106 microbiology, Food spoilage, industrie agro-alimentaire, levure aliment, Cold storage, 03 medical and health sciences, [SPI]Engineering Sciences [physics], contamination, food yeast, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, levure, securité alimentaire, ComputingMilieux_MISCELLANEOUS, 2. Zero hunger, biology, Chemistry, bacillus cereus, Contamination, Fish products, biology.organism_classification, traitement thermique de l'aliment, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, 030104 developmental biology, oeuf, egg, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Bacteria, traitement thermique, traitement antimicrobien

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae93bdec3138a4bf4c45ed8db806867b
https://hal.archives-ouvertes.fr/hal-02333811

المؤلفون: Serge Casaregola, Teun Boekhout, Heide-Marie Daniel, Raquel Quintilla, Jos Houbraken, Markus Kostrzewa, Marizeth Groenewald, Anna Kolecka

المساهمون: Westerdijk Fungal Biodiversity Insitute [Utrecht] (WI), Royal Netherlands Academy of Arts and Sciences (KNAW), Université Catholique de Louvain = Catholic University of Louvain (UCL), Flanders Institute for Biotechnology, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris Saclay (COmUE), Bruker, Institute of Biodiversity and Ecosystem Dynamics (IBED), University of Amsterdam [Amsterdam] (UvA), European Project: 264717,EC:FP7:PEOPLE,FP7-PEOPLE-2010-ITN,CORNUCOPIA(2011), Westerdijk Fungal Biodiversity Institute, Westerdijk Fungal Biodiversity Institute - Food and Indoor Mycology, Westerdijk Fungal Biodiversity Institute - Yeast Research, Westerdijk Fungal Biodiversity Institute - Collection, Westerdijk Fungal Biodiversity Institute [Utrecht] (WI), Evolutionary and Population Biology (IBED, FNWI)

المصدر: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 266, pp.109-118. ⟨10.1016/j.ijfoodmicro.2017.11.016⟩
International Journal of Food Microbiology, 266, 109-118. Elsevier B.V.
International Journal of Food Microbiology, 2018, 266, pp.109-118. ⟨10.1016/j.ijfoodmicro.2017.11.016⟩
International Journal of Food Microbiology, 266, 109-118. Elsevier

مصطلحات موضوعية: 0301 basic medicine, Candida inconspicua, Food industry, Resolution (mass spectrometry), 030106 microbiology, Food spoilage, Biology, Microbiology, Database, 03 medical and health sciences, Yeasts, Food microbiology, MALDI-TOF MS, Food science, Food yeast, 2. Zero hunger, business.industry, Pichia membranifaciens, General Medicine, biology.organism_classification, Sibling species, Yeast, Taxonomic relatives, 030104 developmental biology, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization, Food Microbiology, business, [Candida] oleophila, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf1d2ca4aca7238d83b826eb53c81b98
https://hal.inrae.fr/hal-02627751

المؤلفون: Garnier, Lucille, Valence, Florence, Pawtowski, Audrey, Auhustsinava-Galerne, Lizaveta, Frotté, Nicolas, Baroncelli, Riccardo, Deniel, Franck, Coton, Emmanuel, Mounier, Jérôme

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Regional Council of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) for the financial support and INRA for scientific coordination (J. Leonil) through the interregional project PROFIL, managed by BBA industrial association.

المصدر: ISSN: 0168-1605 ; International Journal of Food Microbiology ; https://hal.science/hal-01442705 ; International Journal of Food Microbiology, 2017, 241, pp.191-197. ⟨10.1016/j.ijfoodmicro.2016.10.026⟩.

مصطلحات موضوعية: levure, dépôt, contamination, diversité, food yeast, food additive, dairy product, food preservation, sequence analysis, levure aliment, champignon, conservateur naturel, additif alimentaire, produit laitier, contamination des aliments, conservation des aliments, analyse de séquences, brassage génétique, conservateur chimique, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

Relation: hal-01442705; https://hal.science/hal-01442705; PRODINRA: 385465; WOS: 000390071600023

الاتاحة: https://hal.science/hal-01442705
https://doi.org/10.1016/j.ijfoodmicro.2016.10.026

المؤلفون: Gillot, Guillaume, Coton, Monika, Lany, Jean-Luc, Maillard, Marie-Bernadette, Le Floch, Gaëtan, Debaets, Stella, Ropars, Jeanne, López-Villavicencio, Manuela, Gagnaire, Valérie, Dupont, Joëlle, Branca, Antoine, Giraud, Tatiana, Thierry, Anne, Coton, Emmanuel

المساهمون: Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut de Systématique, Evolution, Biodiversité (ISYEB), Muséum national d'Histoire naturelle (MNHN)-Université Pierre et Marie Curie - Paris 6 (UPMC)-École Pratique des Hautes Études (EPHE), Université Paris Sciences et Lettres (PSL)-Université Paris Sciences et Lettres (PSL)-Centre National de la Recherche Scientifique (CNRS), Ecologie Systématique et Evolution (ESE), Université Paris-Sud - Paris 11 (UP11)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)

المصدر: IDF World Dairy Summit 2015 ; https://hal.science/hal-01454527 ; IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. , 2015 ; https://archives-publications.inrae.fr/326496.pptx

مصطلحات موضوعية: taxonomie, levure, food yeast, genêtic variation, food microbiology, penicillium roqueforti, champignon, levure aliment, fromage, diversité génétique, diversité morphologique, microbiologie alimentaire, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

جغرافية الموضوع: Vilnius, Lithuania

Relation: PRODINRA: 326496

الاتاحة: https://hal.science/hal-01454527

المؤلفون: Florence Valence, Nicolas Frotté, Emmanuel Coton, Riccardo Baroncelli, Franck Déniel, Jérôme Mounier, Lucille Garnier, Lizaveta Auhustsinava-Galerne, Audrey Pawtowski

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Université de Brest (UBO), Regional Council of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) for the financial support and INRA for scientific coordination (J. Leonil) through the interregional project PROFIL, managed by BBA industrial association., Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Garnier L., Valence F., Pawtowski A., Auhustsinava-Galerne L., Frotte N., Baroncelli R., Deniel F., Coton E., Mounier J.

المصدر: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2017, 241, pp.191-197. ⟨10.1016/j.ijfoodmicro.2016.10.026⟩

مصطلحات موضوعية: 0301 basic medicine, Preservative, sequence analysis, Food spoilage, champignon, Colony Count, Microbial, brassage génétique, conservateur naturel, chemistry.chemical_compound, contamination, Sodium Benzoate, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Penicillium antarcticum, 2. Zero hunger, Diversity, biology, food preservation, Biodiversity, General Medicine, Sorbic Acid, conservation des aliments, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, dairy product, dépôt, contamination des aliments, analyse de séquences, Cladosporium, medicine.drug, levure aliment, Food Contamination, Microbiology, produit laitier, 03 medical and health sciences, Penicillium salamii, Natamycin, food yeast, conservateur chimique, medicine, levure, Penicillium commune, diversité, food additive, additif alimentaire, Spoilage, Potassium sorbate, Fungi, biology.organism_classification, Preservative resistance, 030104 developmental biology, chemistry, Food Preservatives, Dairy Products, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e8715b6f4740f43175f365d2eab38c3
https://hal.archives-ouvertes.fr/hal-01442705

المؤلفون: Asadollahi, M. A., Maury, J., Patil, K. R., Schalk, M., Clark, A., Nielsen, Jens B, 1962

المصدر: Metabolic Engineering. 11(6):328-334

مصطلحات موضوعية: beta-carotene, food yeast, biosynthesis, Saccharomyces cerevisiae, Sesquiterpene, Isoprenoid, yeast candida-utilis, Glutamate dehydrogenase, ammonium, high-level production, assimilation, glutamate-dehydrogenase, lycopene, escherichia-coli, catabolite repression, NADPH availability, Minimization of metabolic adjustments, Flux balance analysis, Cubebol, In silico metabolic engineering

URL الوصول: https://research.chalmers.se/publication/114046
http://dx.doi.org/10.1016/j.ymben.2009.07.001

المؤلفون: Smolík, Jan

المساهمون: Závada, Jaroslav, Neumann, Karel

مصطلحات موضوعية: biosorpce, biosorbent, potravinářské kvasinky, těžké kovy, iosorption, biosorbents, food yeast, heavy metals

وصف الملف: 41 l. : il.; 2030128 bytes; application/pdf

Relation: OSD002; http://hdl.handle.net/10084/86127; 201101443; ÚK/Studovna; S2735; SMO120_HGF_N2102_3904T022_2011

الاتاحة: http://hdl.handle.net/10084/86127

المؤلفون: Silva, Caio Abércio da, Hernan-Gomez, Raul Castro

المصدر: Ciência Rural, Volume: 30, Issue: 3, Pages: 515-520, Published: JUN 2000

مصطلحات موضوعية: protein quality, food yeast, yeast protein, soro de leite, whey, Kluyveromyces fragilis, qualidade protéica, levedura

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______608::28a25e553e181f2d2605dbc20d9e2137
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782000000300025&lng=en&tlng=en

الاتاحة: http://data.europeana.eu/aggregation/europeana/117/_452275A3_9604_45FB_BBE9_CB59CD55771B

المؤلفون: Fundación Ramón Areces, Pérez-Través, Laura, de Llanos, Rosa, Flockhart, Allen, García-Domingo, Lydia, Groenewald, Marizeth, Pérez-Torrado, Roberto, Querol, Amparo

مصطلحات الفهرس: Food yeast, Virulence traits, Opportunistic pathogens, Galleria mellonella, artículo

URL: http://hdl.handle.net/10261/229534
https://doi.org/10.1016/j.foodcont.2021.107901
Postprint
https://doi.org/10.1016/j.foodcont.2021.107901
Sí

المؤلفون: UCL - SST/ELI/ELIM - Applied Microbiology, Quintilla, Raquel, Kolecka, Anna, Casaregola, Serge, Daniel, Heide-Marie, Houbraken, Jos, Kostrzewa, Markus, Boekhout, Teun, Groenewald, Marizeth

المصدر: International Journal of Food Microbiology, Vol. 266, p. 109-118 (2018)

مصطلحات الفهرس: Food Science, Microbiology, General Medicine, Food yeast, MALDI-TOF MS, Database, Taxonomic relatives, Sibling species, info:eu-repo/semantics/article

URL: http://hdl.handle.net/2078.1/193910

Additional Titles: Whey – an optional raw material for food yeast production

المؤلفون: Damir Stanzer, Vesna Stehlik-Tomas, Vlatka Gulan Zetić, Jelena Manenica

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; ISSN 0026-704X (Print); ISSN 1846-4025 (Online); Volume 52; Issue 2

مصطلحات الفهرس: Kluyveromyces marxianus; sirutka; laktoza; prehrambeni kvasac, Kluyveromyces marxianus; whey; lactose; food yeast, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion