| yeast diversity and dynamics in the production processes of norwegian dry-cured meat products. | this study investigate the diversity and dynamics of yeasts in the production processes of one unsmoked and two smoked dry-cured meat products of a norwegian dry-cured meat production facility. a longitudinal observational study was performed to collect 642 samples from the meat, production materials, room installations and indoor and outdoor air of the production facility. nutrient rich agar media were used to isolate the yeasts. morphologically different isolates were re-cultivated in their pu ... | 2009 | 19505738 |