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Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
Applied Bionics and Biomechanics, 2022 Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN).
Nawaf Abu-Khalaf, Wafa Masoud
doaj +1 more source
Biotechnology and Bioengineering, 2020 Lactic acid represents an important class of commodity chemicals, which can be produced by microbial cell factories. However, due to the toxicity of lactic acid at lower pH, microbial production requires the usage of neutralizing agents to maintain ...
Nurzhan Kuanyshev +3 more
semanticscholar +1 more source
Quantifying meat spoilage with an array of biochemical indicators [PDF]
, 2010 Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish new rapid methods for the accurate detection of microbial spoilage of meats.
Argyri, Anthoula A.
core +7 more sources
Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines
Microorganisms, 2023 Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing.
Hajnalka Csoma +5 more
doaj +1 more source
Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels [PDF]
Asian-Australasian Journal of Animal Sciences, 2015 The present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (TMR). The dynamic changes in chemical composition and microbial population that occur after air exposure were examined,
W. Hao +4 more
doaj +1 more source
Journal of Applied Sciences and Environmental Management, 2021 This study was carried out for four month (September, 2015 to December, 2015) to find the fungal species associated with post-harvest spoilage of pawpaw fruits sales at Na’ibawa and Wudil Markets all in Kano State.
B.M. Jahun +4 more
doaj +1 more source
Fermentation, 2020 Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles.
Rubén Peña +3 more
doaj +1 more source
Determination of the molecular and physiological basis of citric acid tolerance in spoilage yeast [PDF]
, 2009 The ability of yeasts to grow and adapt under extreme environmental conditions including within the presence of weak organic acid preservatives has led to substantial economic losses through manufactured food and beverage spoilage.
McGuire, Lynne I.
core +2 more sources
, 2020 Food spoilage resulting from the presence of yeast is a common problem in the food industry. The development of natural food preservatives is a growing area of interest for the food industry.
Laila N. Shwaiki +2 more
semanticscholar +1 more source
Fermentation, 2021 Yeast diversity in the cheese manufacturing process and in the cheeses themselves includes indispensable species for the production of specific cheeses and undesired species that cause cheese defects and spoilage.
Miloslava Kavková +4 more
doaj +1 more source