PMID: 8466806Feb 1, 1993Paper

Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods

International Journal of Food Microbiology
M Elisabetta GuerzoniR Marchetti

Abstract

A comparative analysis of the initial and final population of yeasts, lactic acid bacteria and psychrotrophic bacteria, in a number of chilled foods, varying in ingredients, physico-chemical characters and origin, gave evidence that yeasts could play a significant role in the spoilage. The yeast populations appeared to be unexpectedly uniform and comprised principally strains of Yarrowia lipolytica, Debaryomyces hansenii and Pichia membranaefaciens. A survey of 62 isolates, comprising physiological characteristics such as growth temperatures, proteolytic and lipolytic activities, hydrophobicity, aw and preservative tolerance, in addition to organic acid production, indicated that these dominant species have very few common characters and that they are endowed with a spoilage potential probably linked to different physiological properties. The isolates of Y. lipolytica exhibited the strongest proteolytic and lipolytic activities and a pronounced hydrophobicity while D. hansenii isolates were characterized by a high growth rate at low temperature and at intermediate aw. P. membranaefaciens isolates showed a remarkable tolerance to acetic acid as a sole selective factor. A hypothesis of separate growth loci, in multicomponent or p...Continue Reading

References

Jan 1, 1990·Critical Reviews in Food Science and Nutrition·D Y Fung, C Liang
Dec 1, 1990·International Journal of Food Microbiology·H Seiler, M Busse
Aug 1, 1983·The Journal of Applied Bacteriology·T F BrocklehurstC Dennis

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Citations

Jan 1, 1996·World Journal of Microbiology & Biotechnology·L VanniniM E Guerzoni
Dec 1, 1994·International Journal of Food Microbiology·M E GuerzoniF Dellaglio
Oct 9, 2001·International Journal of Food Microbiology·M E GuerzoniG Suzzi
May 12, 2001·The British Journal of Nutrition·R J Hill, P S Davies
Dec 1, 1998·Nutrition Research Reviews·J Macdiarmid, J Blundell
Feb 18, 2021·FEMS Yeast Research·Dmitry Mamaev, Renata Zvyagilskaya

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