Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii [PDF]
AMB Express, 2018 Food spoilage and its contamination with yeast and mold is a serious problem of food industry. Despite the high fat content, mayonnaise is an attractive substrate for food spoilage microorganisms.
M. Y. Syromyatnikov +2 more
doaj +2 more sources
An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment [PDF]
Microbial Biotechnology, 2019 Summary Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products unacceptable leading to large economic losses.
Patrícia Branco +3 more
doaj +2 more sources
Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality [PDF]
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +2 more sources
Ecophysiological approaches to production and formulation of the biocontrol yeast Pichia anomala [PDF]
, 2004 To produce commercial biocontrol agents (BCAs) successfully, it is important that cheap and economic substrates are used which support high numbers of good quality inoculum.
Mokiou, Stella
core +7 more sources
Yeast Biosensors for the Safety of Fermented Beverages [PDF]
BiosensorsYeast biosensors represent a promising biotechnological innovation for ensuring the safety and quality of fermented beverages such as beer, wine, and kombucha.
Sílvia Afonso +2 more
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Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages [PDF]
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley +2 more sources
FEMS Yeast Research, 2015 Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism in wine (off-flavours) and in the bioethanol industry. But it also has potential as production yeast.
J. Blomqvist, V. Passoth
semanticscholar +2 more sources
Early detection and differentiation of microbial spoilage of bread using electronic nose technology [PDF]
, 2004 This study investigated the potential for use of electronic noses (e-noses) for early rapid detection and differentiation of bread spoilage before visible signs of growth occur.
Needham, Rachel
core +7 more sources
Occurrence and Identification of Yeasts in Production of White-Brined Cheese
Microorganisms, 2022 The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making.
Athina Geronikou +3 more
doaj +1 more source
POTENTIAL CONTRIBUTION OF YEAST IN SPOILAGE OF QUAIL MEAT [PDF]
Assiut Veterinary Medical Journal, 2006 This study was undertaken to determine the yeast population on fresh and frozen quail, and to assess its potential role in quail meat spoilage. One hundred samples 50 each of fresh and frozen quail carcasses were examined for total yeast counts, types ...
SOAD AHMED SOLIMAN ISMAIL
doaj +1 more source