Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods.

@article{Guerzoni1993SurveyOT,
  title={Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods.},
  author={Maria Elisabetta Guerzoni and Rosalba Lanciotti and Rosa Marchetti},
  journal={International journal of food microbiology},
  year={1993},
  volume={17 4},
  pages={329-41}
}
A comparative analysis of the initial and final population of yeasts, lactic acid bacteria and psychrotrophic bacteria, in a number of chilled foods, varying in ingredients, physico-chemical characters and origin, gave evidence that yeasts could play a significant role in the spoilage. The yeast populations appeared to be unexpectedly uniform and comprised principally strains of Yarrowia lipolytica, Debaryomyces hansenii and Pichia membranaefaciens. A survey of 62 isolates, comprising… CONTINUE READING