Multifragment melting analysis of yeast species isolated from spoiled fruits

Kesmen, Zülal; Özbekar, Esra; Büyükkiraz, Mine Erdem

doi:10.1111/jam.13645

Cited by 9 publications

(2 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Different authors have elucidated the impact of using suitable temperatures during product fermentation to control the growth of spoilage yeasts, and the recommended temperatures during fermentation lie between 15 ºC and 25 ºC [37]. Spoilage yeasts can be completely inhibited when fermentation is performed at 7 ºC [38].…”

Section: Conventional Treatments To Preserve Fermented Vegetable Prod...mentioning

confidence: 99%

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Ballester

Ribes

Baviera

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, like table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high-quality.

show abstract

Section: Conventional Treatments To Preserve Fermented Vegetable Prod...mentioning

confidence: 99%

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Ballester

Ribes

Baviera

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Improved techniques with increased specificity, discriminatory power and shorter detection times for the identification of spoilage yeasts in foods and drinks are becoming increasingly important in the food sector (Casey and Dobson, 2004; Hernández et al., 2018). Many recent, complex and sensitive identification tools for rapid identification of pathogens and spoilers have become available, but for small-scale fruit juice bottling factories, more basic methods are still required, at least for preliminary identification (Kesmen et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis

Corbett

Smidt

2019

Food sci. technol. int.

View full text Add to dashboard Cite

Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the factory was determined by isolation from the production environment, process equipment and spoiled products. PCR-RFLP analysis targeting the 5.8S-ITS region and D1/D2 sequencing was used for identification. A total of 207 yeasts belonging to 10 different genera ( Candida, Lodderomyces, Wickerhamomyces, Yarrowia, Zygosaccharomyces, Zygoascus, Cryptococcus, Filobasidium, Rhodotorula/Cystobasidium and Trichosporon) were isolated and identified from the production environment and processing equipment. Candida intermedia, C. parapsilosis and Lodderomyces elongisporus were widely distributed in the factory. Zygosaccharomyces bailii, Z. bisporus, Zygoascus hellenicus and Saccharomyces cerevisiae were isolated from the spoiled products. The data provided a yeast control panel that was used successfully to identify unknown yeasts in spoiled products from this factory using polymerase chain reaction-restriction length polymorphism (PCR-RFLP) comparative analysis.

show abstract

Food ecology and microbial food spoilage

Onyeaka

Nwabor

2022

Food Preservation and Safety of Natural Products

View full text Add to dashboard Cite

Multifragment melting analysis of yeast species isolated from spoiled fruits

Abstract: The MFMA has great potential for fast and accurate investigation of yeast communities associated with food spoilage to determine their sources and routes and to prevent contamination.

Cited by 9 publications

References 58 publications

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis

Food ecology and microbial food spoilage

Contact Info

Product

Resources

About