Mycobiota in Portuguese 'normal' and 'green' cork throughout the manufacturing process of stoppers

被引：30

作者：

Danesh, P

Caldas, FMV

Marques, JJF

SanRomao, MV

机构：

[1] UNIV NOVA LISBOA,INST TECNOL QUIM & BIOL,P-2780 OEIRAS,PORTUGAL

[2] ESTACAO AGRON NACL,OEIRAS,PORTUGAL

[3] ESTACAO VITIVINICOLA NACL,DOIS PORTOS,PORTUGAL

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 1997年 / 82卷 / 06期

关键词：

D O I：

10.1046/j.1365-2672.1997.00188.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The compounds responsible for the so-called 'cork taint' include, among others, some microbial metabolites which can be produced by the microbial population colonizing the unprocessed cork and stoppers. This study was intended to obtain information on the mycobiota associated with Portuguese cork throughout the manufacturing process of stoppers. Samples of barks and stoppers of both 'normal' and 'green' cork were examined. Moulds were isolated from 'normal' and 'green' cork throughout the entire cork stopper manufacturing process. Yeasts were rarely detected in the corks. Fungal contamination was not detected in finished stoppers from the company under study.

引用

页码：689 / 694

页数：6