Yeasts Diversity in Fermented Foods and Beverages

By J. Tamang, G. Fleet. 2009

94 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/3d8bb0be90c17bf1d80b30631d5e4a0e1da5e597

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. J. Tamang
2. Koichi Watanabe
3. H. Salovaara
4. M. Gänzle

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…2013b), followed by coagulase-negative staphylococci, micrococci and Enterobacteriaceae (Cocolin et al., 2011; Marty et al., 2011), and depending on the product, some species of yeasts (Encinas et al., 2000; Tamang and Fleet, 2009), and molds, which may play a role in meat ripening (Lücke, 2015).”