Methods for the rapid detection and identification of yeasts in foods

Research output: Contribution to journalReview article

29 Citations (Scopus)

Abstract

The rapid detection and identification of yeasts is necessary for the assessment of their beneficial and harmful roles in the production and spoilage of foods, respectively. Non-conventional methods based on electrical measurements, and molecular techniques based on nucleic acid analysis, which offer challenging alternatives to conventional methods presently used for the detection and identification of yeasts from food samples, are described in this review.

Original languageEnglish
Pages (from-to)287-292
Number of pages6
JournalTrends in Food Science and Technology
Volume6
Issue number9
DOIs
Publication statusPublished - Sep 1995

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ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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