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Article

Yeast population during ripening of dry-cured Iberian ham.

International journal of food microbiology - 1 Apr 1996

Núñez F, Rodríguez M M, Córdoba J J, Bermúdez M E, Asensio M A

Abstract excerpt

The relationship between the superficial yeast population and the ripening conditions of Iberian dry cured hams has been studied for three different locations. Tentative identifications were carried out for 836 isolates. Candida zeylanoides was the dominating yeast in early stages, whereas more than 99% of isolates from the surface of matured hams were identified as Debaryomyces hansenii. A great diversity of...

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PMID: 8796428
DOI: 10.1016/0168-1605(95)00037-2

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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