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Yeasts in table olive processing: Desirable or spoilage microorganisms?
International Journal of Food Microbiology, 2012Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines,
F N, Arroyo-López +7 more
openaire +4 more sources
2006
Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage Detection, identification and enumeration methods for spoilage yeasts Detection, identification and enumeration methods for spoilage moulds Modelling microbial spoilage Determining the stability and shelf-life of foods.
Dijksterhuis, J., Samson, R.a.
+4 more sources
Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage Detection, identification and enumeration methods for spoilage yeasts Detection, identification and enumeration methods for spoilage moulds Modelling microbial spoilage Determining the stability and shelf-life of foods.
Dijksterhuis, J., Samson, R.a.
+4 more sources
2017
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
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Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
openaire +1 more source
Microorganisms associated with the spoilage of Pupuru
Food Control, 2010Abstract This study involved evaluation of physicochemical and microbiological changes in dried Pupuru (fermented, smoke dried cassava) balls under storage conditions simulating those currently used by the traditional processors. The aim was to understand the process of spoilage with a view to reducing the rate.
T.A. Shittu +3 more
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