The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines
Research output: Contribution to journal › Journal article › peer-review
Standard
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 journal › Journal article › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
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