Candida spoilage

Stiles, B.A., Duffy, S., and Schaffner, D. 2002. Modelling yeast spoilage on cold filled ready to drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica. Applied and Environmental Microbiology 68 1901-1906. 

Tchango, J., TailUez, R., Njine, P.E., and Homez, J.P. 1997. Heat resistance of the spoilage yeasts Candida pelliculosa and Kloeckera apis and pasteurization values for some tropical fruit juices and nectars. Food Microbiol 14, 93-99. 

Early research by Krumperman and Vaughn (1966) reported five species of Lactobacillus, including L. brevis and L. plantarum, that can utihze tartaric acid. Apparently, pathways to metabohze tartaric acid differ between heterofermentative and homofermentative bacteria. As described by Radler and Yaimissis (1972), L. brevis (heterofermentative) converts tartaric to oxaloacetic acid and through a series of intermediates, succinic acid, acetic acid, and GO2. By comparison, L. plantarum (homofermentative) decarboxylates oxaloacetic acid to pyruvic acid, which is subsequently reduced to lactic acid or decarboxylated to acetic acid and GOj. More recently, a novel species of Candida has been isolated from wine lees that can degrade tartaric acid (Fonseca et al., 2000), but it remains unknown if this yeast causes spoilage in wines. 

Additional yeast spoilage is induced by species of the genera Candida Mycoderma), Pischia and Hansenula (Willia). Other microorganisms are involved in the formation of viscous, moldy and ropy wine flavor defects. Bacterial spoilage may involve acetic acid and lactic acid bacteria. In this case vinegar or lactic acid souring is detectable. It has usually been associated with mannitol fermentation which may result in considerable amounts of mannitol. 

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