Results 1 to 10 of about 777,422 (212)
The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species [PDF]
mSphere, 2020 A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas.
Malcolm Stratford +4 more
doaj +3 more sources
Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast [PDF]
Molecules, 2020 In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists.
Laila N. Shwaiki +2 more
doaj +3 more sources
Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia
Fermentation, 2019 It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage.
Maxwell Mewa-Ngongang +6 more
doaj +3 more sources
Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence) [PDF]
Microorganisms, 2020 The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment.
Hajnalka Csoma +4 more
doaj +3 more sources
Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy [PDF]
Microorganisms, 2021 Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of 11 B.
M. Dimopoulou +4 more
semanticscholar +2 more sources
Foods, 2022 This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage.
Thanyaporn Srimahaeak +4 more
doaj +2 more sources
Journal of Dairy Science, 2021 Yeast spoilage of fermented dairy products causes challenges for the dairy industry, including economic losses due to wasted product. Food cultures with bioprotective effects are becoming more widely used to help ensure product quality throughout product
Martin Wiedmann +2 more
exaly +2 more sources
Food Control, 2020 The demand for more natural forms of food preservation by consumers has risen in recent years. Food spoilage by microorganisms, in particular food spoilage yeast, has been reported in different food matrices.
Elke Arendt, Laila Shwaiki
exaly +2 more sources
Journal of Dairy Science, 2018 Dairy products, including cultured dairy products such as cheese and yogurt, are susceptible to fungal spoilage. Traditionally, additives such as potassium sorbate have been used to control fungal spoilage; however, with consumer demand for clean-label ...
Kathryn Boor +2 more
exaly +2 more sources
OENO One, 2023 SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health.
Benjamín Kuchen +5 more
doaj +1 more source