Yeasts spoilage

Davis, B D, et al - Microbiology, Harper and Row, Hagerstown, Maryland, 197 Deak, T. and L R. Beucliat Hundbook of Food Spoilage Yeasts. CRC Press, LLC, Boca Raton. FL, 1996. 

Raw materials are the main means of carrying spoilage yeasts into the factory. Materials include liquid sugars, juice concentrates, comminutes and natural colors and flavours. Sample size is 250 ml (minimum). 

Cerrutti, P. and Alzamora, S.M. (1 996) Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purees. International Journal of Food Microbiology 29, 379-386. 

Fitzgerald, D.J., Stratford, M. and Narbad, A. (2003) Analysis of the inhibition of food spoilage yeasts by vanillin. International journal of Food Microbiology 23rd International Specialized Symposium on Yeasts (ISSY-23) 86(1-2), 113-122. 

Dekkera brwcellensis Spoilage yeast Active hydroxycinnamate decarboxylase and vinylphenol reductase producing ethylphenols in synthetic media, juices and wines Heresztyn (1986) Chatonnet et al. (1995) Shinohara et al. (2000) Rodrigues et al. (2001) Dias et al. (2003a, 2003b)... 

DNA Probes Foil Spoilage Yeasts, Hardin, B., Ed. 1999 www.ar-s.usda.gov/is/AR/ archive/ aug99/ dna0899.htm. 

Loureiro, V. and Malfeito-Ferreira, M. (2003). Spoilage yeasts in wine industries. Int. J. Food Microbiol. 86, 23-50. 

Steels, H., James, S. A., Roberts, I. N., and Stratford, M. (1998). Zygosaccharomyces lentus A significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature. J. Appl. Microbiol. 87, 520-527. 

Mollapour, M. and Piper, P. W. 2001. The ZbYME2 gene from the food spoilage yeast Zygosaccharomyces bailii confers not only YME2 functions in Saccharomyces cerevisiae, but also the capacity for catabolism of sorbate and benzoate, two major weak organic acid preservatives. Molecular Microbiology 42 919-930. 

Papadimitriou, M.N., Resende, C., Kuchler, K., and Brul, S. 2007. High Pdrl2 levels in spoilage yeast (Saccharomyces cerevisiae) correlate directly with sorbic acid levels in the culture medium but are not sufficient to provide cells with acquired resistance to the food preservative. International Journal of Food Microbiology 113 173-179. 

Macpherson, N., Shabala, L., Rooney, H., Jarman, M.G., and Davies, J.M. 2005. Plasma membrane H+ and K+ transporters are involved in the weak-acid preservative response of disparate food spoilage yeasts. Microbiology 151 1995-2003. 

Interest in the yeast Yarrowia lipolytica has also developed over the past few years, due to potentially numerous biotechnological applications. Although this organism is not considered to be a dangerous food spoilage yeast, various cases have been reported from food environments, some associated with severe damage (Rodrigues and Pais, 2000). 

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