Fermenting Yeasts Associated with Softening and Gas-Pocket Formation in Olives

Fermenting, pectolytic yeasts were isolated from a massive commercial outbreak of softening and gas-pocket formation in olives that had been stored in acidified, low-salt brines in an attempt to reduce the problem of brine disposal. The suspected yeasts represented three different species: Saccharom...

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Bibliografiske detaljer
Main Authors: Vaughn, Reese H., Stevenson, Kenneth E., Davé, Bhalchandra A., Park, Hyan C.
Format: Artigo
Sprog:Inglês
Udgivet: 1972
Fag:
Food Microbiology and Toxicology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC380338/
https://ncbi.nlm.nih.gov/pubmed/5017677
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