Some Pink Yeasts Associated with Softening of Olives

Pink yeasts identified as Rhodotorula glutinis var. glutinis, R. minuta var. minuta, and R. rubra produce polygalacturonases which cause a slow softening of olive tissue. Both pectin methyl esterase and polygalacturonase are produced when cultures are grown in appropriate media. Crude, cell-free dia...

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Détails bibliographiques

Publié dans:	Appl Microbiol
Auteurs principaux:	Vaughn, Reese H., Jakubczyk, Tadeusz, MacMillan, James D., Higgins, Thomas E., Dav́e, Bhalchandra A., Crampton, Veronica M.
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1969
Sujets:	Food and Deterioration
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378087/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349864/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.771-775.1969
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