Results 51 to 60 of about 777,422 (212)
Spoilage: Yeast Spoilage of Food and Beverages
, 2015 Yeast spoilage is when growth of undesirable yeasts occurs on or in foods and beverages. Implications of food spoilage, along with the known factors that can contribute to yeast growth, are considered. Biochemistry of spoilage is discussed, with examples
K. Howell, Howell, K.
core +1 more source
Occurrence of Pectinatus and Megasphaera in the major UK breweries [PDF]
, 2011 The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites.
Hill, Anne Elizabeth +2 more
core +1 more source
Journal of food microbiology, 2014 The food spoilage yeast Zygosaccharomyces bailii shows great resistance to weak-acid preservatives, including sorbic acid (2, 4-hexadienoic acid). That extreme resistance was shown to be due to population heterogeneity, with a small sub-population of ...
M. Stratford +5 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Chalk Yeasts Cause Gluten-Free Bread Spoilage
MicroorganismsFour different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including Hyphopichia burtonii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera, and Cyberlindnera fabianii, are ...
Michela Pellegrini +6 more
doaj +1 more source
Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages
Journal of Food Quality, 2018 The CO2 formation during food storage can often be correlated with the increase in yeast population. Yogurt and other dairy products are susceptible to yeast contamination.
Bojana Danilović +4 more
doaj +1 more source
Frontiers in Microbiology, 2018 The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B.
Marta Avramova +7 more
doaj +1 more source
Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii
Journal of food microbiology, 2013 Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is notorious for its extreme resistance to preservatives and ability to grow in excess ...
M. Stratford +5 more
semanticscholar +1 more source