Candida versatilis

Known as: Debaryomyces tamarii 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2000-2017
01220002017

Papers overview

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2017
2017
BACKGROUND The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance… (More)
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2017
2017
In soy sauce manufacturing, Candida versatilis plays a role in the production of volatile flavor compounds, such as volatile… (More)
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2015
2015
The frequency of invasive mycoses due to opportunistic fungal pathogens has increased significantly and is becoming increasingly… (More)
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2014
2014
BACKGROUND This study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of… (More)
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2014
2014
Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five… (More)
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2012
2012
Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the… (More)
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2010
2010
Idli batter samples were prepared using lactic starter cultures like Pediococcus pentosaceus (Pp), Enterococcus faecium MTCC 5153… (More)
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2007
2007
In order to examine the genesis of the characteristic flavors of soy sauce and miso, seven novel halotolerant yeast strains of… (More)
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2003
2003
Candida versatilis (halophila) CBS4019 was chosen to study the physiological reactions of long-term exposure to extremely high… (More)
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2000
2000
Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable… (More)
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