Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
- Autores: Ryabtseva S.A1, Anisimov G.S1, Skripnjuk A.A1
-
Afiliações:
- Edição: Nº 5 (2013)
- Páginas: 67-69
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327444
- ID: 327444
Citar
Acesso aberto
Acesso está concedido
Resumo
Morphological and biochemical characteristics of yeasts that effect quality of milk products are shown. Principle applications of yeasts in the dairy sector are described, and special attention is paid to the special issues and problems of kefir production,
Palavras-chave
Texto integral
Bibliografia
- Ганина В.И., Королева Н.С., Фильчакова C.A. Техническая микробиология продуктов животного происхождения: учебное пособие. - М.: ДеЛи принт, 2008.
- Микробиологическая порча пищевых продуктов / под ред. К. де В. Блекберн; пер. с англ. - СПб.: Профессия, 2011.
- Walker H.W., Ayres J.C. Yeasts as spoilage organisms // The yeasts / Rose A.H., Harrison J.S. - V.3. - NY: Academic Press, 1995.
Arquivos suplementares
