Kazachstania gamospora and Wickerhamomyces subpelliculosus:  Two alternative baker’s yeasts in the modern bakery

Nerve Zhou; Anna Judith Schifferdecker; Amparo Gamero; Concetta Compagno; Teun Boekhout; Jure Piškur; Wolfgang Knecht

doi:10.1016/j.ijfoodmicro.2017.03.013

Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker’s yeasts in the modern bakery

Nerve Zhou
, Anna Judith Schifferdecker
, Amparo Gamero
, Concetta Compagno
, Teun Boekhout
, Jure Piškur
, Wolfgang Knecht

Biological & Biotechnological Sciences

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Original language	English
Pages (from-to)	45-58
Number of pages	14
Journal	International Journal of Food Microbiology
Volume	250
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2017.03.013
Publication status	Published - 2017

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10.1016/j.ijfoodmicro.2017.03.013

Cite this

@article{d7265c262e1e4b03a5fcbef33599fc2e,

title = "Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker{\textquoteright}s yeasts in the modern bakery",

author = "Nerve Zhou and Schifferdecker, \{Anna Judith\} and Amparo Gamero and Concetta Compagno and Teun Boekhout and Jure Pi{\v s}kur and Wolfgang Knecht",

year = "2017",

doi = "10.1016/j.ijfoodmicro.2017.03.013",

language = "English",

volume = "250",

pages = "45--58",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Kazachstania gamospora and Wickerhamomyces subpelliculosus

T2 - Two alternative baker’s yeasts in the modern bakery

AU - Zhou, Nerve

AU - Schifferdecker, Anna Judith

AU - Gamero, Amparo

AU - Compagno, Concetta

AU - Boekhout, Teun

AU - Piškur, Jure

AU - Knecht, Wolfgang

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijfoodmicro.2017.03.013

DO - 10.1016/j.ijfoodmicro.2017.03.013

M3 - Article

SN - 0168-1605

VL - 250

SP - 45

EP - 58

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -