Yeasts isolated from different European dry-sausages in the course of ripening

被引：1

作者：

Lopez, MC ^{[1
]}

Medina, LM ^{[1
]}

Linares, MJ ^{[1
]}

Jordano, R ^{[1
]}

机构：

[1] Univ Cordoba, Dept Bromatol & Tecnol Alimentos, E-14071 Cordoba, Spain

来源：

ACTA ALIMENTARIA | 2001年 / 30卷 / 01期

关键词：

D O I：

10.1556/AAlim.30.2001.1.3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The evolution in counts of yeasts from six lots of different dry-sausages produced in three European Union (EU) countries (France, Italy and Spain) is tested. Each lot was analyzed in three phases of their production: fresh product, first staged drying and final product. Three samples were analyzed in each test Counts of yeasts during the ripening process showed an irregular evolution. Regarding the species isolated, the most frequent ones belonged to genera Candida (C. albicans, C. famata, C, guillermondii, C. krusei, C, parapsilosis, C. stellatoidea, C. zeylanoides.), Trichosporon (T. capitatum, T. beigelli), Rhodotorula and Geotrichum (G. candidum).

引用

页码：15 / 23

页数：9

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