The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines

Research output: Contribution to journalJournal articlepeer-review

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The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines. / Zhang, Ling; Huang, Chuchu; Malskær, Agnete Harboe; Jespersen, Lene; Arneborg, Nils; Johansen, Pernille Greve.

In: Current Microbiology, Vol. 77, No. 11, 2020, p. 3377-3384.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Zhang, L, Huang, C, Malskær, AH, Jespersen, L, Arneborg, N & Johansen, PG 2020, 'The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines', Current Microbiology, vol. 77, no. 11, pp. 3377-3384. https://doi.org/10.1007/s00284-020-02185-y

APA

Zhang, L., Huang, C., Malskær, A. H., Jespersen, L., Arneborg, N., & Johansen, P. G. (2020). The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines. Current Microbiology, 77(11), 3377-3384. https://doi.org/10.1007/s00284-020-02185-y

Vancouver

Zhang L, Huang C, Malskær AH, Jespersen L, Arneborg N, Johansen PG. The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines. Current Microbiology. 2020;77(11):3377-3384. https://doi.org/10.1007/s00284-020-02185-y

Author

Zhang, Ling ; Huang, Chuchu ; Malskær, Agnete Harboe ; Jespersen, Lene ; Arneborg, Nils ; Johansen, Pernille Greve. / The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines. In: Current Microbiology. 2020 ; Vol. 77, No. 11. pp. 3377-3384.

Bibtex

@article{638bb8e2119942649d0bdacf4935b73e,
title = "The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines",
abstract = "Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast speciesCandida intermedia(2 strains),Debaryomyces hansenii(11),Kluyveromyces lactis(1),Papiliotrema flavescens(1),Rhodotorula glutinis(1),Sterigmatomyces halophilus(2) andYamadazyma triangularis(2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (",
keywords = "DEBARYOMYCES-HANSENII, PH, MICROBIOTA, IDENTIFICATION, DIVERSITY, FERMENTATION, MICROFLORA, BACTERIA, FLORA",
author = "Ling Zhang and Chuchu Huang and Malsk{\ae}r, {Agnete Harboe} and Lene Jespersen and Nils Arneborg and Johansen, {Pernille Greve}",
year = "2020",
doi = "10.1007/s00284-020-02185-y",
language = "English",
volume = "77",
pages = "3377--3384",
journal = "Current Microbiology",
issn = "0343-8651",
publisher = "Springer",
number = "11",

}

RIS

TY - JOUR

T1 - The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines

AU - Zhang, Ling

AU - Huang, Chuchu

AU - Malskær, Agnete Harboe

AU - Jespersen, Lene

AU - Arneborg, Nils

AU - Johansen, Pernille Greve

PY - 2020

Y1 - 2020

N2 - Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast speciesCandida intermedia(2 strains),Debaryomyces hansenii(11),Kluyveromyces lactis(1),Papiliotrema flavescens(1),Rhodotorula glutinis(1),Sterigmatomyces halophilus(2) andYamadazyma triangularis(2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (

AB - Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast speciesCandida intermedia(2 strains),Debaryomyces hansenii(11),Kluyveromyces lactis(1),Papiliotrema flavescens(1),Rhodotorula glutinis(1),Sterigmatomyces halophilus(2) andYamadazyma triangularis(2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (

KW - DEBARYOMYCES-HANSENII

KW - PH

KW - MICROBIOTA

KW - IDENTIFICATION

KW - DIVERSITY

KW - FERMENTATION

KW - MICROFLORA

KW - BACTERIA

KW - FLORA

U2 - 10.1007/s00284-020-02185-y

DO - 10.1007/s00284-020-02185-y

M3 - Journal article

C2 - 32936341

VL - 77

SP - 3377

EP - 3384

JO - Current Microbiology

JF - Current Microbiology

SN - 0343-8651

IS - 11

ER -

ID: 249246287