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1. Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices

Author:
Rojo, M.C.; Torres Palazzolo, C.; Cuello, R.; González, M.; Guevara, F.; Ponsone, M.L.; Mercado, L.A.; Martínez, C.; Combina, M.
Source:
Food microbiology 2017 v.64 pp. 7-14
ISSN:
0740-0020
Subject:
Zygosaccharomyces rouxii,   etc   ; food spoilage; grape juice; juice concentrates; osmotolerance; yeasts;     Show all 6 Subjects
Abstract:
... Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete prod ...
DOI:
10.1016/j.fm.2016.11.017

2. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

Author:
Escribano-Viana, Rocío; González-Arenzana, Lucía; Portu, Javier; Garijo, Patrocinio; López-Alfaro, Isabel; López, Rosa; Santamaría, Pilar; Gutiérrez, Ana Rosa
Source:
Food research international 2018 v.112 pp. 17-24
ISSN:
0963-9969
Subject:
Zygosaccharomyces bailii,   etc   ; Candida zeylanoides; Metschnikowia pulcherrima; Saccharomyces cerevisiae; Torulaspora delbrueckii; acidity; alcoholic fermentation; glycerol; inoculum; odors; tanks; winemaking; wines; yeasts;     Show all 14 Subjects
Abstract:
... Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation and fermentative behaviour in sequential inoculations with Saccharomyces cerevisiae. The main diffe ...
DOI:
10.1016/j.foodres.2018.06.018

3. Yeast Identification During Fermentation of Turkish Gemlik Olives

Author:
Mujdeci, Gamze; Arévalo‐Villena, María; Ozbas, Z. Yesim; Briones Pérez, Ana
Source:
Journal of food science 2018 v.83 no.5 pp. 1321-1325
ISSN:
0022-1147
Subject:
Zygosaccharomyces,   etc   ; Aureobasidium pullulans; Candida saitoana; Kloeckera; Saccharomyces cerevisiae; ecosystems; fermentation; food industry; marketing; olives; sequence analysis; yeasts; Turkey (country);     Show all 13 Subjects
Abstract:
... Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by using Restriction Fragments Lengths Polymorphism‐Polimerase Chain Reaction (RFLP‐PCR) and DNA sequencing methods. The study also focused on determining the effect of regional di ...
DOI:
10.1111/1750-3841.14124

4. Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels

Author:
Svanberg, Lina; Malmberg, Kajsa; Gustinelli, Graziele; Öhgren, Camilla; Persson, Ingela; Brive, Lena; Wassén, Sophia
Source:
Food chemistry 2019 v.272 pp. 273-278
ISSN:
0308-8146
Subject:
Zygosaccharomyces bailii,   etc   ; Aspergillus niger; Vaccinium myrtillus; anthocyanins; antimicrobial properties; bilberries; bioactive compounds; emulsions; fatty acids; food spoilage; gas chromatography-mass spectrometry; hydrogels; light microscopy; lipid peroxidation; microbial growth; microstructure; protective effect; seed oils; separation; storage time; value added; whey protein isolate;     Show all 22 Subjects
Abstract:
... The objective of this work was to explore the storage properties of a structured oil-in-water emulsion containing both water- and fat-soluble bioactive compounds from bilberries (Vaccinium myrtillus L.). Bilberry seed oil (BSO) was dispersed in a continuous aqueous phase of anthocyanins (AC) and whey protein isolate. The microstructure was evaluated using light microscopy and the effect of anthocy ...
DOI:
10.1016/j.foodchem.2018.06.064

5. Application of cinnamon bark emulsions to protect strawberry jam from fungi

Author:
Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.78 pp. 265-272
ISSN:
0023-6438
Subject:
Zygosaccharomyces bailii; Zygosaccharomyces rouxii,   etc   ; Aspergillus flavus; Penicillium expansum; anti-infective properties; bark; cinnamon; culture media; emulsions; essential oils; fungi; heat; homogenization; jams; lipid content; strawberries;     Show all 16 Subjects
Abstract:
... The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their antimicrobial activity in culture media and in the strawberry jam were investigated. Emulsions were prepared in either a rotor-stator homogeniser or a magnetic stirrer combined with a high ...
DOI:
10.1016/j.lwt.2016.12.047

6. Fourier Transform Near-Infrared Spectroscopy and Chemometrics To Predict Zygosacchromyces rouxii in Apple and Kiwi Fruit Juices

Author:
Niu, Chen; Guo, Hong; Wei, Jianping; Sajid, Marina; Yuan, Yahong; Yue, Tianli
Source:
Journal of food protection 2018 v.81 no.8 pp. 1379-1385
ISSN:
0362-028X
Subject:
Zygosaccharomyces rouxii,   etc   ; Candida tropicalis; Hanseniaspora uvarum; algorithms; apple juice; apples; chemometrics; kiwifruit; models; near-infrared spectroscopy; plate count; prediction; principal component analysis; regression analysis; yeasts;     Show all 15 Subjects
Abstract:
... This study investigated the capability of near-infrared spectroscopy (NIRS) to predict the concentration of Zygosaccharomyces rouxii in apple and kiwi fruit juices. The yeast was inoculated in fresh kiwi fruit juice (n = 68), reconstituted kiwi juice (n = 85), and reconstituted apple juice (n = 64), followed by NIR spectra collection and plate counting. A principal component analysis indicated dir ...
DOI:
10.4315/0362-028X.JFP-17-512

7. Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

Author:
Xiang, Qisen; Liu, Xiufang; Li, Junguang; Liu, Shengnan; Zhang, Hua; Bai, Yanhong
Source:
Food chemistry 2018 v.254 pp. 201-207
ISSN:
0308-8146
Subject:
Zygosaccharomyces rouxii,   etc   ; apple juice; color; hydrogen peroxide; membrane permeability; nucleic acids; pH; phenolic compounds; proteins; reducing sugars; spoilage; titratable acidity; total soluble solids; yeasts;     Show all 14 Subjects
Abstract:
... This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii (Z. rouxii), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H2O2 and NO2⁻ in yeast extr ...
DOI:
10.1016/j.foodchem.2018.02.008

8. Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains

Author:
Dakal, Tikam Chand; Solieri, Lisa; Giudici, Paolo
Source:
Food microbiology 2018 v.72 pp. 135-145
ISSN:
0740-0020
Subject:
Zygosaccharomyces,   etc   ; DNA fingerprinting; fermentation; food processing; food spoilage; genetic variation; genotype; hybrids; intergenic DNA; monitoring; polymerase chain reaction; protocols; restriction fragment length polymorphism; spoilage; yeasts;     Show all 15 Subjects
Abstract:
... Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosaccharoymces rouxii complex yeasts, which include Z. rouxii, Zygosaccharomyces sapae, ...
DOI:
10.1016/j.fm.2017.11.019

9. Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Author:
Devanthi, Putu Virgina Partha; Linforth, Robert; Onyeaka, Helen; Gkatzionis, Konstantinos
Source:
Food chemistry 2018 v.240 pp. 1-8
ISSN:
0308-8146
Subject:
Zygosaccharomyces rouxii,   etc   ; Tetragenococcus halophilus; acetic acid; amino nitrogen; antagonism; ethanol; fermentation; models; odors; pH; principal component analysis; reducing sugars; soy sauce; starter cultures; viability; volatile compounds;     Show all 16 Subjects
Abstract:
... The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical changes, and volatiles formation (using SPME-GC/MS) was investi ...
DOI:
10.1016/j.foodchem.2017.07.094

10. Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées

Author:
Schenk, Marcela; Ferrario, Mariana; Guerrero, Sandra
Source:
Food and bioprocess technology 2018 v.11 no.2 pp. 324-333
ISSN:
1935-5130
Subject:
Zygosaccharomyces bailii,   etc   ; Escherichia coli; Saccharomyces cerevisiae; Salmonella Enteritidis; additives; antimicrobial properties; bacteria; citral; culture media; experimental design; fruit puree; mangoes; melons; potassium sorbate; synergism; vanillin; yeasts;     Show all 17 Subjects
Abstract:
... The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by t ...
DOI:
10.1007/s11947-017-2013-1

11. Immobilization in polyvinyl alcohol hydrogel enhances yeast storage stability and reusability of recombinant laccase-producing S. cerevisiae

Author:
Herkommerová, Klára; Zemančíková, Jana; Sychrová, Hana; Antošová, Zuzana
Source:
Biotechnology letters 2018 v.40 no.2 pp. 405-411
ISSN:
0141-5492
Subject:
Zygosaccharomyces rouxii,   etc   ; Debaryomyces hansenii; Pichia; Saccharomyces cerevisiae; Yarrowia lipolytica; cell viability; enzyme activity; hydrogels; industrial applications; polyvinyl alcohol; storage quality; yeasts;     Show all 12 Subjects
Abstract:
... OBJECTIVES: To improve the storage stability and reusability of various yeast strains and species by immobilization in polyvinyl alcohol (PVA) hydrogel particles. RESULTS: Debaryomyces hansenii, Pichia sorbitophila, Saccharomyces cerevisiae, Yarrowia lipolytica, and Zygosaccharomyces rouxii were immobilized in PVA particles using LentiKats technology and stored in sterile water at 4 °C. The immobi ...
DOI:
10.1007/s10529-017-2485-0

12. Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor

Author:
Du, Hai; Song, Zhewei; Xu, Yan
Source:
Journal of agricultural and food chemistry 2018 v.66 no.1 pp. 387-392
ISSN:
1520-5118
Subject:
Zygosaccharomyces,   etc   ; Lactobacillus; Pichia; Saccharomyces cerevisiae; Schizosaccharomyces; arginine; arginine deiminase; ethyl carbamate; genes; lactic acid bacteria; solid state fermentation; transcriptomics; urea; urease; yeasts;     Show all 15 Subjects
Abstract:
... This study aimed to identify specific microorganisms related to the formation of precursors of EC (ethyl carbamate) in the solid-state fermentation of Chinese Moutai-flavor liquor. The EC content was significantly correlated with the urea content during the fermentation process (R² = 0.772, P < 0.01). Differences in urea production and degradation were found at both species and functional gene lev ...
DOI:
10.1021/acs.jafc.7b05034

13. Zygosaccharomyces rouxii strains CECT 11923 and Z. rouxii CECT 10425: Two new putative hybrids?

Author:
Wrent, Petra; Rivas, Eva-María; Peinado, José M.; de Silóniz, María-Isabel
Source:
International journal of food microbiology 2017 v.241 pp. 7-14
ISSN:
0168-1605
Subject:
Zygosaccharomyces rouxii,   etc   ; gene amplification; genes; hybrids; new species; restriction fragment length polymorphism; ribosomal DNA; sequence analysis;     Show all 8 Subjects
Abstract:
... Based on IGS-PCR RFLP polymorphism, we previously detected two Z. rouxii strains (CECT 11923 and CECT 10425) that clustered with hybrid strains (NCYC 1682, NCYC 3060 and NCYC 3061). Given the recently recognized important industrial role of hybrids, their detection is very useful. Based on the IGS1 rDNA region alignment of hybrid strains and the Z. rouxii CECT 11923 and CECT 10425, in this work, w ...
DOI:
10.1016/j.ijfoodmicro.2016.09.019

14. Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings

Author:
Samapundo, S.; de Baenst, I.; Eeckhout, M.; Devlieghere, F.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017
ISSN:
0023-6438
Subject:
Zygosaccharomyces bailii,   etc   ; agar; pH; potassium sorbate; preservatives; sensory properties; shelf life; synergism;     Show all 8 Subjects
Abstract:
... The major objective of this study was to assess the application of commercially available ‘clean label’ fermentates as preservatives in dressings. This study was performed in two parts. In the first, the inhibitory activities of the reference preservative (potassium sorbate) and selected fermentates – MicroGARD® 200, Nabitor, Nabitor WS, Biogard ND, Defence AM-P and Polyfence™ 35TD - towards Zygos ...
DOI:
10.1016/j.lwt.2017.01.055

15. Optimisation of the antifungal potency of the amidated peptide H-Orn-Orn-Trp-Trp-NH2 against food contaminants

Author:
Thery, Thibaut; O'Callaghan, Yvonne; O'Brien, Nora; Arendt, Elke K.
Source:
International journal of food microbiology 2018 v.265 pp. 40-48
ISSN:
0168-1605
Subject:
Zygosaccharomyces bailii; Zygosaccharomyces rouxii,   etc   ; Aspergillus niger; Debaryomyces hansenii; Fusarium culmorum; Kluyveromyces marxianus var. lactis; Penicillium expansum; Saccharomyces cerevisiae; antifungal properties; antimicrobial peptides; carbonated beverages; conidia; cytotoxicity; dodecanoic acid; food contamination; food preservatives; germination; heat treatment; hyphae; lipopeptides; novel foods; pH; proteolysis; yeasts;     Show all 24 Subjects
Abstract:
... The design of novel efficient antimicrobial peptides (AMPs) faces several issues, such as cost of synthesis, proteolytic stability or cytotoxicity. The identification of key determinants involved in the activity of AMPs, such as cationicity and amphipathicity, allowed the synthesis of short peptides with optimized properties. An ultrashort peptide made of the sequence H-Orn-Orn-Trp-Trp-NH2 (O3TR) ...
DOI:
10.1016/j.ijfoodmicro.2017.10.024

16. Production of the Sicilian distillate “Spiritu re fascitrari” from honey by-products: An interesting source of yeast diversity

Author:
Gaglio, Raimondo; Alfonzo, Antonio; Francesca, Nicola; Corona, Onofrio; Di Gerlando, Rosalia; Columba, Pietro; Moschetti, Giancarlo
Source:
International journal of food microbiology 2017
ISSN:
0168-1605
Subject:
Zygosaccharomyces bailii; Zygosaccharomyces rouxii,   etc   ; Pichia kudriavzevii; Saccharomyces cerevisiae; Wickerhamomyces anomalus; acetic acid; alcoholic fermentation; aldehydes; byproducts; distillation; ecology; equipment; esters; ethanol; feed conversion; glycerol; honey; linalool; manufacturing; off flavors; off odors; osmotolerance; physicochemical properties; volatile organic compounds; yeasts;     Show all 25 Subjects
Abstract:
... The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of traditional process of honey production. Although some alcoholic fermentation of honey based products have been described, the present research represents the first investigation on the yeast ecology and the physico-chemical characteristics of honey by-products subjected to an alcoholic fermentation ...
DOI:
10.1016/j.ijfoodmicro.2017.09.004

17. Batch‐batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes

Author:
Zhu, Linjiang; Fan, Zihao; Kuai, Hui; Li, Qi
Source:
Letters in applied microbiology 2017 v.65 no.3 pp. 226-233
ISSN:
0266-8254
Subject:
Zygosaccharomyces rouxii,   etc   ; Bacillus cereus; Staphylococcus; community structure; faba beans; fermentation; flavor; lactic acid bacteria; microbial communities; pastes; viability; yeasts;     Show all 12 Subjects
Abstract:
... During natural fermentation processes, a characteristic microbial community structure (MCS) is naturally formed, and it is interesting to know about its batch‐batch stability. This issue was explored in a traditional semi‐solid‐state fermentation process of huyumei, a Chinese broad bean paste product. The results showed that this MCS mainly contained four aerobic Bacillus species (8 log CFU per g) ...
DOI:
10.1111/lam.12765

18. The spoilage yeast Zygosaccharomyces bailii: Foe or friend?

Author:
Kuanyshev, Nurzhan; Adamo, Giusy M.; Porro, Danilo; Branduardi, Paola
Source:
Yeast 2017 v.34 no.9 pp. 359-370
ISSN:
0749-503X
Subject:
Zygosaccharomyces bailii,   etc   ; acetic acid; biotechnology; canned foods; fermentation; food spoilage; pH; preservatives; sorbic acid; spoilage; spoilage microorganisms; sulfites; wines; yeasts;     Show all 14 Subjects
Abstract:
... Zygosaccharomyces bailii is a non‐Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high‐sugar and canned foods. The spoilage ability relies on the yeast's unique feature of tolerating the most common preservatives such as sulphite, dimethyl dicarbonate, acetic acid an ...
DOI:
10.1002/yea.3238

19. Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation

Author:
Liu, Pulin; Xiong, Xiaomao; Wang, Shuang; Miao, Lihong
Source:
Annals of microbiology 2017 v.67 no.8 pp. 553-565
ISSN:
1590-4261
Subject:
Zygosaccharomyces bailii,   etc   ; Candida humilis; Pichia kudriavzevii; Saccharomyces cerevisiae; community structure; fermentation; metabolites; population dynamics; sensory evaluation; volatile compounds; yeasts; China;     Show all 12 Subjects
Abstract:
... Baiyunbian liquor, the most popular miscellaneous-flavor liquor in China, is mainly produced in four successive fermentation batches every year. Sensory analysis based on the trained expert panel test revealed that the raw Baiyunbian liquor distilled from the last two fermentation batches always has higher quality than that distilled from the first two batches. In this study, the yeast composition ...
DOI:
10.1007/s13213-017-1286-y

20. South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina

Author:
Ramírez-Castrillón, Mauricio; Mendes, Sandra Denise Camargo; Valente, Patricia
Source:
World journal of microbiology & biotechnology 2017 v.33 no.4 pp. 77
ISSN:
0959-3993
Subject:
Zygosaccharomyces bailii,   etc   ; Dekkera bruxellensis; Pichia membranifaciens; agar; genetic databases; ribosomal DNA; sensory properties; spoilage; table wines; winemaking; yeasts; Brazil;     Show all 12 Subjects
Abstract:
... A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of “Rio Grande do Sul” (RS) accounts for 90% of Brazilian wines. The state of “Santa Catarina” (SC) started the production in 1975, and is currently the fifth Brazilian prod ...
DOI:
10.1007/s11274-017-2244-3