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Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products

Krisch, Judit and Chandrasekaran, Muthusamy and Kadaikunnan, Shine and Alharbi, Naiyf S. and Vágvölgyi, Csaba (2016) Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products. Journal of Food Protection, 79 (5). pp. 825-829. ISSN 0362-028X, ESSN: 1944-9097

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Abstract

Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages,following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.

Item Type: Article
Subjects: Q Science / természettudomány > QR Microbiology / mikrobiológia
Depositing User: Dr Judit Krisch
Date Deposited: 02 Jul 2018 12:46
Last Modified: 02 Jul 2018 12:46
URI: http://real.mtak.hu/id/eprint/80991

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