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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Hlavní autoři: Vaughn, Reese H., Jakubczyk, Tadeusz, MacMillan, James D., Higgins, Thomas E., Dav́e, Bhalchandra A., Crampton, Veronica M.
Médium: Artigo
Jazyk:Inglês
Vydáno: 1969
Témata:
Food and Deterioration
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC378087/
https://ncbi.nlm.nih.gov/pubmed/16349864
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