Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany

Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content

(2015) G. Ciafardini et al.   FOOD MICROBIOLOGY

Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage

(2013) B.A. Zullo et al.   FOOD MICROBIOLOGY

Ogataea kolombanensis sp. nov., Ogataea histrianica sp. nov. and Ogataea deakii sp. nov., three novel yeast species from plant sources

(2013) N. Cadez et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils

(2012) G. Ciafardini et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Candida adriatica sp. nov. and Candida molendinolei sp. nov., two yeast species isolated from olive oil and its by-products

(2012) N. Cadez et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

(2012) T. Pham et al.   JOURNAL OF THE INSTITUTE OF BREWING

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

(2011) J. Bautista-Gallego et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Activity of Healthy Olive Microbiota during Virgin Olive Oil Extraction Influences Oil Chemical Composition

(2011) Stefania Vichi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The value of the D1/D2 and internal transcribed spacers (ITS) domains for the identification of yeast species belonging to the genus Yamadazyma

(2011) M. Groenewald et al.   PERSOONIA

Distribution of dimorphic yeast species in commercial extra virgin olive oil

(2010) B.A. Zullo et al.   FOOD MICROBIOLOGY

Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties

(2010) Sheila Romo-Sánchez et al.   FOOD MICROBIOLOGY

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

(2009) A.A. Nisiotou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Lipolytic yeasts distribution in commercial extra virgin olive oil

(2008) B ZULLO et al.   FOOD MICROBIOLOGY