Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation

In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All the plain and fruit yogurt packages were heavily contaminated by yeasts, but only the last ones, containin...

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Bibliographic Details
Published in:Microorganisms
Main Authors: Petra Wrent, Eva-María Rivas, Elena Gil de Prado, José M. Peinado, María-Isabel de Silóniz
Format: Article
Language:English
Published: MDPI AG 2015-08-01
Subjects:
Meyerozyma guilliermondii
Candida guillermondii
lactic fermentation
yogurt spoilage
biocontrol
Online Access:http://www.mdpi.com/2076-2607/3/3/428

Internet

http://www.mdpi.com/2076-2607/3/3/428

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