METHODS FOR THE RAPID DETECTION AND IDENTIFICATION OF YEASTS IN FOODS

被引：26
|
作者：
DEAK, T
机构：
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 09期
关键词：
D O I：
10.1016/S0924-2244(00)89138-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The rapid detection and identification of yeasts is necessary for the assessment of their beneficial and harmful roles in the production and spoilage of foods, respectively. Non-conventional methods based on electrical measurements, and molecular techniques based on nucleic acid analysis, which offer challenging alternatives to conventional methods presently used for the detection and identification of yeasts from food samples, are described in this review.
引用
收藏
页码：287 / 292
页数：6
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