Diversity of yeasts in selected dairy products

1992117 citationsJournal Article

Authors

Frieda Eliskases‐Lechner · Federal Institute of Agricultural Economics

Abstract

H. ROHM, F. ELISKASES‐LECHNER AND M. BRÄUER. 1992. The biochemical properties of 1013 yeasts isolated from various milk products (yoghurt, kefir and cheese environment) were compared. The differences in percentage positive reactions described as variable in the standard descriptions indicate environmental selection mechanisms and the existence of yeast‐product associations. The effects of the results on three simplified identification methods are discussed.

Topics & Keywords

Probiotics and Fermented Foods Meat and Animal Product Quality Fermentation and Sensory Analysis

UN Sustainable Development Goals

Life in Land

Publication Details

Published in: Journal of Applied Bacteriology

Volume 72, Issue 5, pp. 370-376

DOI: 10.1111/j.1365-2672.1992.tb01848.x

Field-Weighted Citation Impact: 2.13