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Debaryomyces hansenii x Debaryomyces sp. NJ-2014

 
National Institutes of Health

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2019
2019
Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin ("lomo embuchado"), was used to inoculate… Expand
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2017
2017
Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of… Expand
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2015
2015
M are secondary metabolites that can be produced by molds when growing on intermediate moisture foods, such as cheese. Aflatoxins… Expand
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Highly Cited
2010
Highly Cited
2010
Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in… Expand
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2007
2007
The aim was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures… Expand
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2004
2004
Model smear soft cheeses were prepared from pasteurized milk inoculated with Debaryomyces hansenii (304, GMPA) and Brevibacterium… Expand
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1997
1997
  • B B Sørensen
  • International journal of food microbiology
  • 1997
  • Corpus ID: 45196261
Lipolysis of pork fat by the meat starter culture Debaryomyces hansenii added at a level of 3.5 x 10(6) cells/ml was investigated… Expand
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1983
1983
A study of the inhibitory action of Debaryomyces hansenii (31 strains) on Clostridium tyrobutyricum (5 strains) and Cl. butyricum… Expand
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