Methods for the rapid detection and identification of yeasts in foods

Research output: Contribution to journalArticle

28 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 - 1995

Fingerprint

rapid methods
Yeasts
yeasts
Food
Nucleic Acids
food spoilage
food production
nucleic acids
foods
methodology
sampling

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Methods for the rapid detection and identification of yeasts in foods. / Deák, T.

In: Trends in Food Science and Technology, Vol. 6, No. 9, 1995, p. 287-292.

Research output: Contribution to journalArticle

@article{ba7193a0e40f4876b7c330c47206ed1a,
title = "Methods for the rapid detection and identification of yeasts in foods",
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.",
author = "T. De{\'a}k",
year = "1995",
doi = "10.1016/S0924-2244(00)89138-4",
language = "English",
volume = "6",
pages = "287--292",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
publisher = "Elsevier Limited",
number = "9",

}

TY - JOUR

T1 - Methods for the rapid detection and identification of yeasts in foods

AU - Deák, T.

PY - 1995

Y1 - 1995

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=0029360379&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029360379&partnerID=8YFLogxK

U2 - 10.1016/S0924-2244(00)89138-4

DO - 10.1016/S0924-2244(00)89138-4

M3 - Article

VL - 6

SP - 287

EP - 292

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 9

ER -