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...
Gorde:
| Argitaratua izan da: | Appl Microbiol |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1969
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| Gaiak: | |
| Sarrera elektronikoa: | 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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