Journal ArticleDOI
Evaluation of media for enumerating heat-stressed, benzoate-resistant Zygosaccharomyces bailii.
Adel K. Makdesi,Larry R. Beuchat +1 more
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TLDR
TGYA was judged best among selective media for enumerating Z. bailii because of its ability to support colony development by heat-stressed cells and because of the ease of counting and differentiating colonies.About:
This article is published in International Journal of Food Microbiology.The article was published on 1996-12-01. It has received 23 citations till now. The article focuses on the topics: Zygosaccharomyces bailii & Sodium benzoate.read more
Citations
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Journal ArticleDOI
Spoilage yeasts in the wine industry.
TL;DR: A critical review of the wine industry as a case study where serious microbiological problems are caused by yeasts is used, demonstrating that a deeper knowledge of vineyard and winery ecosystems is essential to establish the origin of wine spoilage yeasts.
Book ChapterDOI
Recombinant Protein Production in Yeasts
TL;DR: Advantages and limitations of the main and most promising yeast hosts, including Saccharomyces cerevisiae, Pichia pastoris, and Hansenula polymorpha as those presently used in large scale production of heterologous proteins are summarized.
Journal ArticleDOI
Recombinant protein production in yeasts.
TL;DR: This review summary summarizes advantages and limitations of the main and most promising yeast hosts for the production of heterologous proteins inRecombinant DNA technologies.
Journal ArticleDOI
One stop mycology
TL;DR: This listing covers the period May 1, 1997 through to June 30, 1997, which roughly corresponds with the British Mycological Society's Special Interest Committees.
Journal ArticleDOI
Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices
Francesca Patrignani,Lucia Vannini,Sylvain Leroy Sado Kamdem,Rosalba Lanciotti,M. Elisabetta Guerzoni +4 more
TL;DR: From a technological point of view, the increase of viscosity, following the high-pressure homogenization treatment, represents a tool to expand the product gamma without the use of gelling additives or thermal treatments, which are detrimental for the sensorial and nutritional properties of this kind of products.
References
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Journal ArticleDOI
Zygosaccharomyces bailii--a profile of characteristics and spoilage activities
D.S. Thomas,R.R. Davenport +1 more
TL;DR: The characteristics that contribute to this virulence are discussed in relation to product composition and process technology and some desirable characteristics are discussed that may be exploited, in the future, by the food and other industries.
Journal ArticleDOI
Mechanism of Resistance of Saccharomyces bailii to Benzoic, Sorbic and Other Weak Acids Used as Food Preservatives
TL;DR: The ability to maintain a low intracellular concentration of any of the preservatives tested is induced by growth in the presence of sorbic or benzoic acid and less effectively by butyric or acetic acid.
Journal ArticleDOI
The effect of high sugar concentrations on the heat resistance of vegetative micro-organisms.
TL;DR: The increased heat resistance exhibited by cells in sucrose solutions of low aw is thought to be the result of a dehydration of the cell together with a reduction in the pore size of thecell wall.
Book
Modern methods in food mycology.
TL;DR: The aim of this work is to contribute towards the standardisation of methods for the mycological examination of foods and the development of a technique for the immunological detection of fungi.
Journal ArticleDOI
The Effect of Sugars and Polyols on the Heat Resistance and Morphology of Osmophilic Yeasts
TL;DR: Examination of the yeast cells by phase contrast microscopy showed shrinkage of cells in all solutions, and electron microscopy of freeze-etched preparations of Sacch.
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Zygosaccharomyces bailii--a profile of characteristics and spoilage activities
D.S. Thomas,R.R. Davenport +1 more