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Article

Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates.

Food microbiology - 1 Aug 2009

Del Bove Marzia, Lattanzi Monia, Rellini Paolo, Pelliccia Cristina, Fatichenti Fabrizio, Cardinali Gianluigi

Abstract excerpt

Debaryomyces hansenii is one of the yeast species most frequently isolated from cheese and salty foods, however little is known about the phenotypic and molecular variability of its strains. In order to explore the possibilities of a large study on its biodiversity, some D. hansenii strains were selectively isolated from pecorino cheese sampled in ten different Italian regions. All isolates were identified as D....

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PMID: 19465240
DOI: 10.1016/j.fm.2009.03.009

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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