Food spoilage yeasts: effects of pH, NaCl and temperature on growth

Betts, Gail; Linton, Patricia E.; Betteridge, R.J.

doi:10.1016/s0956-7135(98)00151-0

Cited by 67 publications

(36 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A variety of microorganisms also lead food spoilage which is one of the most important concerns of the food industry. So far, many pathogenic microorganisms, such as Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Listeria monocytogenes and Campylobacter jejuni have been reported as the causal agents of foodborne diseases and/or food spoilage [2,3]. Thus, at present, chemical preservatives must be used to prevent the growth of food spoiling microbes in the food industry [4].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

View full text Add to dashboard Cite

Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum ether and ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.), galanga (Alpinia galanga Sw.), turmeric (Curcuma longa L.), kaempferia (Boesenbergia pandurata Holtt.) and bastard cardamom (Amomum xanthioides Wall.) was characterized. Volatile components of all extracts were analyzed by gas chromatographymass spectrometry (GC-MS). The major components of ginger, turmeric, galangal, bastard cardamom and kaempferia were zingiberene, turmerone, methyl chavicol, and γ-terpinene, respectively. Their antibacterial effects towards Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were tested by a disc diffusion assay. Essential oil of kaempferia and bastard cardamom obtained by hydrodistillation extraction could inhibit growth of all tested bacteria. Essential oil of ginger extracted by hydrodistillation had the highest efficiency against three positive strains of bacteria (S. aureus, B. cereus and L. monocytogenes), with a minimum concentration to inhibit B. cereus and L. monocytogenes of 6.25 mg/mL.

show abstract

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

View full text Add to dashboard Cite

show abstract

“…These strains were isolated from refined sugar, glucose syrup, a traditional Turkish desert known as cezerye and various confectionery products. Because of their tolerance to low a w values, these yeasts have been reported to be important spoilage organisms in high-sugar products (Betts et al, 1999). Of the identified 67 yeast strains, 9 of them were isolated from fruit yoghurt and 4 of them were isolated from quark samples.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the yeast flora present in some Turkish high-sugar products

Senses-Ergul

Özbaş

2006

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

“…Efectos de sinergia entre temperatura y NaCl similares a los anteriores se ha observado igualmente por Betts et al (1999) C y que, en cualquier caso, los niveles de sal requeridos para inhibirlas eran más bajos a medida que disminuía la temperatura.…”

Section: Efecto De Las Variables Utilizando El Medio De Cultivo Ymgpunclassified

Characteristics of the growth of table olive yeasts at low temperature

Quintana¹,

García-García²,

Garrido‐Fernández³

2003

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Características del crecimiento de levaduras de aceitunas de mesa a bajas temperaturas.Se ha estudiado el comportamiento de Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii a bajas temperaturas. La respuesta, crecimiento relativo determinado a diferentes intervalos de tiempo, se ha estudiado mediante el modelo lineal general (GLM) con medidas repetidas, prestándose especial atención a las interacciones. Las levaduras más resistentes en medio YMGP fueron P. anomala, C. diddensii, y Deb. hansenii que crecieron a 7 o C incluso al 8% de sal. En salmueras, además de los efectos principales, fueron también significativas las interacciones, concentración de sal-especie de levadura, tiempo-pH, tiempo-especie de levadura, tiempo-sal-pH y tiempo-sal-especie de levadura. P. membranaefaciens mostró mayor tolerancia a la sal en la salmuera que en YMGP. S. cerevisiae, P. membranaefaciens y C. famata se inhibieron a 7 o C tanto a pH 3,5 como 4, con independencia de los niveles de sal. Combinaciones adecuadas de pH y sal pueden inhibir el crecimiento a 7ºC. PALABRAS-CLAVE: Aceitunas de mesa -Bajas temperaturas -Levaduras -pH -Sal SUMMARY Characteristics of the growth of table olive yeasts at low temperature.The behaviour of Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii, isolated form olive fermentations at low temperature was studied. The response, growth rate, at increasing time intervals, was studied by means of a General Linear Model (GLM) repeated measures, paying special attention to interactions. The most vigorous yeasts in YMGP were P. anomala, C. diddensii, y Deb. hansenii, who were able to grow at 7 o C and 8% salt. In brine, in addition to the main effects, the interactions salt-yeast, time-pH, time-yeast-species were also significant. P. membranaefaciens showed greater salt tolerance in brine than in YMPG. S. cerevisiae, P. minuta and C. famata were inhibited of both pH 3,5 and pH 4 at 7 o C. A sinergistic effect of salt and pH can inhibit yeast growth at 7 o C.

show abstract

Food spoilage yeasts: effects of pH, NaCl and temperature on growth

Cited by 67 publications

References 10 publications

Antibacterial Effect of Five Zingiberaceae Essential Oils

Antibacterial Effect of Five Zingiberaceae Essential Oils

Characterization of the yeast flora present in some Turkish high-sugar products

Characteristics of the growth of table olive yeasts at low temperature

Contact Info

Product

Resources

About