CHARACTERIZATION OF YEASTS FROM FERMENTED SAUSAGES PRODUCED IN UMBRIA (ITALY) AND PRELIMINARY EVALUATION OF THEIR PROTEOLYTIC AND LIPOLYTIC-ACTIVITY

被引：0

作者：

BUZZINI, P

HAZNEDARI, S

机构：

来源：

INDUSTRIE ALIMENTARI | 1995年 / 34卷 / 338期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

116 strains of yeasts isolated from 15 kinds of Fermented sausages produced in 4 plants located in Umbria (Italy) were identified as belonging to the Following genera: Debaryomyces (62.1%), Candida (18.1%), Rhodotorula (12.9%), Zygosaccharomyces (4.3%) and Trichosporon (2.6%). A preliminary evaluation of the lipolytic and proteolytic activity of the isolates was also made. Significantly higher levels of proteolysis and lipolysis were exhibited by Trichosporon and Rhodotorula sop. strains, respectively.

引用

页码：620 / 625

页数：6