RT Journal Article
T1 Characterization of the yeast population in olive brines
A1 Marquina Díaz, Domingo
A1 Peres, Carlos
A1 Caldas, Flaviana
A1 Marques, Juliana Filipa
A1 Martínez Peinado, José
A1 Spencer-Martins, Isabel
AB Yeasts were isolated from spontaneous fermentations of olives in brines. Ascomycetous species dominated the yeast flora (>90%) and among them Pichia membranae‐faciens and related species. Some components of the olives were tested as substrates for growth. Killer activity was observed in approximately half of the isolates, and the wider spectra were displayed by strains of Pichia anomala.
PB Oxford University Press; The Society for Applied Microbiology
SN 0266-8254
YR 1992
FD 1992
LK https://hdl.handle.net/20.500.14352/107752
UL https://hdl.handle.net/20.500.14352/107752
LA eng
DS Docta Complutense
RD 14 dic 2025