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

Research output: Contribution to journalArticle

6 Citations (Scopus)
Original languageEnglish
Pages (from-to)45-58
Number of pages14
JournalInternational Journal of Food Microbiology
Volume250
DOIs
Publication statusPublished - 2017

Cite this

Zhou, Nerve ; Schifferdecker, Anna Judith ; Gamero, Amparo ; Compagno, Concetta ; Boekhout, Teun ; Piškur, Jure ; Knecht, Wolfgang. / Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery. In: International Journal of Food Microbiology. 2017 ; Vol. 250. pp. 45-58.
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author = "Nerve Zhou and Schifferdecker, {Anna Judith} and Amparo Gamero and Concetta Compagno and Teun Boekhout and Jure Piškur and Wolfgang Knecht",
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language = "English",
volume = "250",
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Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery. / Zhou, Nerve; Schifferdecker, Anna Judith; Gamero, Amparo; Compagno, Concetta; Boekhout, Teun; Piškur, Jure; Knecht, Wolfgang.

In: International Journal of Food Microbiology, Vol. 250, 2017, p. 45-58.

Research output: Contribution to journalArticle

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

VL - 250

SP - 45

EP - 58

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -