Journal ArticleDOI
Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks
TLDR
Generally, asporogenous yeasts were found to be less heat resistant than ascomycetous types, and the genus Saccharomyces showed the highest heat resistance, especially strains of the species Sacch.Abstract:
A test method to investigate the heat resistance of yeasts has been developed The method was used to study the heat resistance of 120 yeast strains, representative of the fungal flora in soft drinks and certain acid food products: 35 asporogenous yeast strains (Brettanomyces, Candida, Kloeckera, Rhodotorula and Torulopsis) and 85 ascomycetous strains (Debaryomyces, Hansenula, Kluyveromyces, Lodderomyces, Pichia, Saccharomyces and Saccharomycopsis) were tested Generally, asporogenous yeasts were found to be less heat resistant than ascomycetous types The genus Saccharomyces showed the highest heat resistance, especially strains of the species Sacch cerevisiae and Sacch chevalieri For an evaluation of the practical implications of these results additional studies on environmental factors influencing the heat resistance of ascomycetous yeast species are requiredread more
Citations
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BookDOI
Compendium of the microbiological spoilage of foods and beverages
TL;DR: To the Microbiological Spoilage of Foods and Beverages, see as mentioned in this paper for a list of products with the highest amount of microbiological spoilage: vegetables, fruits, cereals, and high-sugar products.
Journal ArticleDOI
Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.
Jan Steensels,Luk Daenen,Philippe Malcorps,Guy Derdelinckx,Hubert Verachtert,Kevin J. Verstrepen +5 more
TL;DR: This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol.
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.
BookDOI
Yeasts in food and beverages
Amparo Querol,Graham H. Fleet +1 more
TL;DR: The Commercial and Community Significance of Yeasts in Food and Beverage Production -- Taxonomic and Ecological Diversity of Food and beverage Yeasts -- Molecular Methods to Identify and Characterize Yeast in Foods and Beverages -- Yeast Ecological Interactions.
Book ChapterDOI
Food and Beverage Spoilage Yeasts
TL;DR: A number of recent technical innovations and social trends in food purchase and consumption made it timely to re-evaluate yeast spoilage in food.
References
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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.
Journal ArticleDOI
The Effect of Sugars and Polyols on the Heat Resistance of Salmonellae
TL;DR: The heat resistance at 65° of 3 strains of salmonellae in solutions of sugars or polyols was enhanced as the concentration of the solutes increased, and for all solutes except glycerol there was a linear relationship between log D65 and concentration (% w/w) of solute.
Journal ArticleDOI
The Microflora Within the Tissue of Fruits and Vegetablesa
TL;DR: During fermentation of tomatoes and cucumbers the Enterobacteriaceae are mostly Suppressed by the lactic-acid-forming bacteria, however, if the latter are excluded by surface disinfection of the fruits, theEnterobacteria continue to multiply, causing internal bloaters, an increase in pH, and, ultimately, putrefaction.
Journal ArticleDOI
Control of Byssochlamys and Related Heat-resistant Fungi in Grape Products.
TL;DR: Heat in the presence of SO(2) and filtration together can reduce the population of these spores by several orders of magnitude.
Journal ArticleDOI
Sporulation Synchrony of Saccharomyces cerevisiae Grown in Various Carbon Sources
TL;DR: Logarithmic-phase cells grown in either non-fermentable carbon sources (acetate and glycerol) or a fermentable carbon source that does not repress tricarboxylic acid cycle enzymes (galactose) sporulated more synchronously than the early stationary-phase dextrose cells.
Related Papers (5)
The Effect of Sugars and Polyols on the Heat Resistance and Morphology of Osmophilic Yeasts
Zygosaccharomyces bailii--a profile of characteristics and spoilage activities
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