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1. Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations

Author:
Zalazar, Aldana L.; Gliemmo, María F.; Soria, Marcelo; Campos, Carmen A.
Source:
Food research international 2019 v.116 pp. 916-924
ISSN:
0963-9969
Subject:
Zygosaccharomyces bailii,   etc   ; natamycin; probability; quinones; regression analysis; sauces; sodium chloride; xanthan gum; yeasts;     Show all 9 Subjects
Abstract:
... Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquin ...
DOI:
10.1016/j.foodres.2018.09.028

2. Optimization of fermentation medium for a newly isolated yeast strain (Zygosaccharomyces rouxii JM-C46) and evaluation of factors affecting biosynthesis of D-arabitol

Author:
Guo, Qi; Zabed, H.; Zhang, Huanhuan; Wang, Xu; Yun, Junhua; Zhang, Guoyan; Yang, Miaomiao; Sun, Wenjing; Qi, Xianghui
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 319-327
ISSN:
0023-6438
Subject:
Zygosaccharomyces rouxii,   etc   ; agitation; ammonium sulfate; arabinitol; biosynthesis; experimental design; glucose; ingredients; inoculum; liquid state fermentation; nitrogen; pH; peptones; response surface methodology; temperature; yeast extract; yeasts;     Show all 17 Subjects
Abstract:
... A newly isolated yeast strain, namely Zygosaccharomyces rouxii JM-C46, was reported to be promising for enhanced D-arabitol production from glucose. In this study, further efforts were made to optimize fermentation conditions for this strain through one-factor-at-a-time strategy considering seven important factors of shake flask fermentation. Subsequently, composition of fermentation medium was op ...
DOI:
10.1016/j.lwt.2018.09.086

3. Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

Author:
Lorenzini, Marilinda; Simonato, Barbara; Slaghenaufi, Davide; Ugliano, Maurizio; Zapparoli, Giacomo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 224-230
ISSN:
0023-6438
Subject:
Zygosaccharomyces bailii,   etc   ; Candida zemplinina; Hanseniaspora uvarum; Saccharomyces bayanus; Saccharomyces cerevisiae; Torulaspora delbrueckii; acetates; apple juice; apples; ciders; fatty acids; fermentation; phenylethyl alcohol; principal component analysis; volatile compounds; wine yeasts;     Show all 16 Subjects
Abstract:
... At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerev ...
DOI:
10.1016/j.lwt.2018.09.075

4. 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

5. 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

6. 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

7. 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

8. 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

9. Investigation on the production of bioethanol from black tea waste biomass in the seawater-based system

Author:
Indira, Dash; Das, Bhaskar; Bhawsar, Harshita; Moumita, Sahoo; Johnson, Eldin Maliyakkal; Balasubramanian, P.; Jayabalan, R.
Source:
Bioresource technology reports 2018 v.4 pp. 209-213
ISSN:
2589-014X
Subject:
Zygosaccharomyces bailii,   etc   ; bioenergy industry; bioethanol; biomass; black tea; boiling; brewing; ethanol; ethanol production; fermentation; freshwater; glucose; immobilized cells; kombucha; seawater; wastes; yeasts;     Show all 17 Subjects
Abstract:
... The present study is aimed to utilize the seawater-based system for the production of bioethanol from black tea waste generated after the first brewing to reduce the consumption of freshwater in bioethanol industries. Two yeast isolates (Zygosaccharomyces bailii MTCC 8177 and Brettanomyces claussenii MTCC 7801) from kombucha black tea were evaluated for the ethanol production due to their growing ...
DOI:
10.1016/j.biteb.2018.11.003

10. Inactivation of yeast in apple juice using gas-phase surface discharge plasma treatment with a spray reactor

Author:
Wang, Ying; Wang, Tiecheng; Yuan, Yahong; Fan, Yujie; Guo, Kangquan; Yue, Tianli
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 530-536
ISSN:
0023-6438
Subject:
Zygosaccharomyces rouxii,   etc   ; Weibull statistics; apple juice; electric power; exposure duration; food industry; hydrogen peroxide; nonthermal processing; ozone; scanning electron microscopy; yeasts;     Show all 11 Subjects
Abstract:
... Non-thermal plasma technology can inactivate microorganisms that maybe used in the food processing industry. This study mainly aims to evaluate the effect of a gas-phase surface discharge plasma system with a spray reactor on yeasts (Zygosaccharomyces rouxii LB and 1130) in apple juice. This method avoids the limitation of liquid penetration depths in plasma treatment, expanding the processing cap ...
DOI:
10.1016/j.lwt.2018.07.049

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. Development of an indirect enzyme-linked immunosorbent assay for the detection of osmotolerant yeast Zygosaccharomyces rouxii in different food

Author:
Guo, Hong; Yuan, Ya-Hong; Niu, Chen; Qiu, Yue; Wei, JianPing; Yue, Tian-Li
Source:
Food and agricultural immunology 2018 v.29 no.1 pp. 976-988
ISSN:
1465-3443
Subject:
Zygosaccharomyces rouxii,   etc   ; apple juice; bacteria; detection limit; enzyme-linked immunosorbent assay; fluorescent antibody technique; honey; osmotolerance; polyclonal antibodies; staining; wines; yeasts;     Show all 12 Subjects
Abstract:
... A polyclonal antibody-based indirect ELISA for the sensitive and specific detection of osmotolerant Zygosaccharomyces rouxii was established. The reactivity of the polyclonal antibodies (pAbs) with Z. rouxii was confirmed by immunofluorescence. The ELISA detection limit was 5 × 10⁴ CFU/mL. For an evaluation of the specificity of pAbs, reactivity to 10 fungi species and 2 bacteria species commonly ...
DOI:
10.1080/09540105.2018.1491532

19. Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems

Author:
Schelegueda, Laura Inés; Zalazar, Aldana Lourdes; Hracek, Victoria Mariel; Gliemmo, María Fernanda; Campos, Carmen Adriana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.79 pp. 659-663
ISSN:
0023-6438
Subject:
Zygosaccharomyces bailii,   etc   ; equations; heat inactivation; heat treatment; models; potassium sorbate; protective effect; sugar products; yeasts;     Show all 9 Subjects
Abstract:
... Zygosaccharomyces bailii growth and thermal inactivation curves were obtained in acidified aqueous systems, simulating low sugar products. Growth curves were fitted with Gompertz equation, while thermal inactivation curves were modeled using Baranyi equation. The parameters of the models were estimated and the effect of steviosides (EE) and potassium sorbate (KS) on the growth and survival of Z. b ...
DOI:
10.1016/j.lwt.2016.11.009

20. 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 v.79 pp. 309-315
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