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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Vaughn, Reese H., Jakubczyk, Tadeusz, MacMillan, James D., Higgins, Thomas E., Dav́e, Bhalchandra A., Crampton, Veronica M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1969
Gaiak:
Food and Deterioration
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC378087/
https://ncbi.nlm.nih.gov/pubmed/16349864
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak