Food Spoilage by Cold-Adapted Yeasts

Maráz, Anna; Kovacs, Mark S.

doi:10.1007/978-3-642-39681-6_23

Cited by 3 publications

(2 citation statements)

References 125 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Candida lipolytica) , Galactomyces geotrichum (syn. Geotrichum candidum) , Candida rugosa , Candida zeylanoides, and Rhodotorula mucilaginosa are constant members of the spoiling microbiota in both types of food [Maraz and Kovacs, 2013]. Callon et al [2006] and Lopandić et al [2006] found the same species as dominant lipolytic yeasts in association with a broad range of dairy products.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of a Novel Cold-Active Lipase from the Yeast Candida zeylanoides

Čanak

Berkics²,

Bajcsi³

et al. 2015

Microb Physiol

View full text Add to dashboard Cite

Cold-active lipases have attracted attention in recent years due to their potential applications in reactions requiring lower temperatures. Both bacterial and fungal lipases have been investigated, each having distinct advantages for particular applications. Among yeasts, cold-active lipases from the genera Candida, Yarrowia, Rhodotorula, and Pichia have been reported. In this paper, biosynthesis and properties of a novel cold-active lipase from Candida zeylanoides isolated from refrigerated poultry meat are described. Heat-sterilized olive oil was found to be the best lipase biosynthesis inducer, while nonionic detergents were not effective. The enzyme was purified to homogeneity using hydrophobic chromatography and its enzymatic properties were tested. Pure enzyme activity at 7°C was about 60% of the maximal activity at 27°C. The enzyme had rather good activity at higher temperatures, as well. Optimal pH of pure lipase was between 7.3 and 8.2, while the enzyme from the crude extract had an optimum pH of about 9.0. The enzyme was sensitive to high ionic strength and lost most of its activity at high salt concentrations. Due to the described properties, cold-active C. zeylanoides lipase has comparative advantages to most similar enzymes with technological applications and may have potential to become an industrially important enzyme.

show abstract

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of a Novel Cold-Active Lipase from the Yeast Candida zeylanoides

Čanak

Berkics²,

Bajcsi³

et al. 2015

Microb Physiol

View full text Add to dashboard Cite

show abstract

“…Although many strains of S. cerevisiae are used in the fermentation industry, this species is also a well-known spoilage yeast in some fruit juices (Stratford, 2006;Maráz and Kovács, 2014). Although many strains of S. cerevisiae are used in the fermentation industry, this species is also a well-known spoilage yeast in some fruit juices (Stratford, 2006;Maráz and Kovács, 2014).…”

Section: Discussionmentioning

confidence: 99%

A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts

Labbani

Turchetti

Bennamoun

et al. 2015

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

A novel killer protein (Pkkp) secreted by a Pichia kluyveri strain isolated from an Algerian soil was active against food and beverage spoilage yeasts of the genera Dekkera, Kluyveromyces, Pichia, Saccharomyces, Torulaspora, Wickerhamomyces and Zygosaccharomyces. After purification by gel filtration chromatography Pkkp revealed an apparent molecular mass of 54 kDa with SDS-PAGE. Minimum inhibitory concentrations (MICs) of purified Pkkp exhibited a high in vitro activity against Dekkera bruxellensis (MICs from 64,000- to 256,000-fold lower than that exhibited by potassium metabisulphite) and Saccharomyces cerevisiae (MICs from 32,000- to 64,000- fold lower than potassium sorbate). No in vitro synergistic interactions (calculated by FIC index - Σ FIC) were observed when Pkkp was used in combination with potassium metabisulphite, potassium sorbate, or ethanol. Pkkp exhibited a dose-response effect against D. bruxellensis and S. cerevisiae in a low-alcoholic drink and fruit juice, respectively. The results of the present study suggest that Pkkp could be proposed as a novel food-grade compound useful for the control of food and beverage spoilage yeasts.

show abstract

A mini-review on cold-adapted enzymes from psychrotrophic microorganisms in foods: Benefits and challenges

Qian,

Yu,

Xie

et al. 2023

Current Research in Biotechnology

View full text Add to dashboard Cite

Food Spoilage by Cold-Adapted Yeasts

Cited by 3 publications

References 125 publications

Purification and Characterization of a Novel Cold-Active Lipase from the Yeast <b><i>Candida zeylanoides</i></b>

Purification and Characterization of a Novel Cold-Active Lipase from the Yeast <b><i>Candida zeylanoides</i></b>

A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts

A mini-review on cold-adapted enzymes from psychrotrophic microorganisms in foods: Benefits and challenges

Contact Info

Product

Resources

About