Spoilage microorganisms

Control of Acetobacter n wines should be initially accomplished by limiting populations entering the winery on fruit and by implementing and maintaining an adequate sanitation program (Chapter 9). Because mold- 

Normally, the low concentration of oxygen in bottled wines prevents secondary growth and spoilage due to Acetobacter. However, Bartowsky et al. (2003) described an unusual situation where Acetobactervcere able to spoil bottled wines. In this case, the unfiltered wines were stored vertically. 

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The simple nutritional requirements and metabolic adaptability of many common saprophytic spoilage microorganisms enable them to utilize many of the components of medicines as substrates for biosynthesis and growth, including not only the intended... 

Scheu, R M. Berghof, K. Stahl, U. Detection of pathogenic and spoilage microorganisms in food with the polymerase chain reaction. Food Microbiol. 1998,15, 13-31. 

Dijksterhuis J and Samson RA. 2006. Zygomycetes. In Blackburn C, editor. Food Spoilage Microorganisms. Cambridge Woodhead, pp. 415-436. 

Nobmann P, Smith A, Dunne J, Henehan G and Bourke P. 2009. The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms. Int J Food Microbiol 128(3) 440—445. 

Scott, W.J. 1957. Water relations of food spoilage microorganisms. Adv. Food Res. 7, 83-127. 

Shearer, A.E.H., Mazzotta, A.S., Chuyate, R. and Gombas, D.E. (2002) Heat resistance of juice spoilage microorganisms. Journal of Food Protection 65(8), 1271-75. 

Loureiro, V, Malfeito-Ferreira, M. (2006). Spoilage activities of Dekkera/Brettanomyces spp. In Blackburn, C. (ed.) Food spoilage microorganisms (pp. 354—398). Woodhead Pubs, Cambridge. 

Acetic acid represents the only organic acid of normal olfactory sensory significance to wines (27). While acetic acid may be formed by . cerevisiae, the concentrations produced are typically less than 300 mg/L (55), far lower than the concentrations produced by spoilage microorganisms (he, Acetobacter) which are the predominate source (52). Apiculate yeasts may also serve as a source of acetic acid Romano et ah (36) found that Kl apiculata typically produced greater than 200 mg/L acetic acid in synthetic medium fermentations. 

Makinen KK, Soderling E. Effect of xylitol on some food spoilage microorganisms. J Food Set 1981 46(3) 950—951. 

Medium dose (100-1000 kilorads) Delays spoilage of meat, poultry and fish by killing spoilage microorganism. 

Oh, H., Kim, Y.J., Chang, E.J., and Kim, J.Y. 2001. Antimicrobial characteristics of chitosan against food spoilage microorganisms in liquid media and mayonnaise. Biosci. Biotechnol. Biochem. 65,... 

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