Spoilage Zygosaccharomyces

Spoilage + + + + Zygosaccharomyces bailii Saccharomyces cerevisiae Torulaspora delbrueckii Schizosaccharomyces pombe... 

Martorell, P., Stratford, M., Steels, H., Femandez-Espinar, M. T., and Querol, A. (2007). Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosac-charomyces rouxii isolated from high sugar environments, lnt. ]. Food Microbiol. 114, 234-242. 

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. 

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. 

Thomas, D.S. and Davenport, R. 1985. Zygosaccharomyces bailii a profile of characteristics and spoilage activities. Food Microbiology 2 157-169. 

Several methods have been developed for the differentiation of yeasts. Traditional platting techniques may be adapted using selective and/or differential platting media. Such media have been developed for Zygosaccharomyces bailii, the most important of all food spoilage yeasts. However, yeast differentiation by differential media is poorly developed when compared with similar works applied to bacteria. Other phenotyping methods include conventional yeast identification by means of assimilation or fermentation tests and the use of morphological characteristics. Conventional methods are not suited to industrial laboratories even when these procedures are automated and computerized. 

In laboratory studies using model systems for juice and wine, control of several spoilage yeasts was examined. At inoculum levels of 10-20 X 10 CFU/mL, Brettanomyces and Hansenula were controlled by exposure to 90 mg/L CO compared with Dekkera which required 120 mg/L and Kloeckera at 240 mg/L. Zygosaccharomyces bailii in the juice system was controlled at treatment levels of 480 mg/L, whereas in wine at 7.5% and 10% ethanol, activity was delayed for 14 days. By comparison to the spoilage yeast, Sac-charomyces was not affected at CO levels of 1000 mg/L. Our work is currently being extended to include other species of spoilage yeast and bacteria. Scale-up pilot plant studies are planed for fall of 1996. 

Winemakers are also increasingly facing spoilage issues associated with Brettanomyces, Lactobacillus, Pediococcus, and Zygosaccharomyces, some of these being consequences of changes in viticultural practices (e.g., increased so-called hang-time). 

The distribution of yeast species in cellar-aging wine includes Dekkera/ Brettanomyces (Section 11.2.2), film yeasts (Section 11.2.3), Saccharomycodes (Section 11.2.4), and Zygosaccharomyces (Section 11.2.5), all of which can result in serious wine spoilage. 

Another potential post-alcoholic fermentation problem is Zygosaccharomyces. This yeast causes spoilage by forming gas, sediment, and/or cloudiness in bottled wines (Loureiro and Malfeito-Ferreira, 2003). Synthesis of other compounds, namely succinic, acetic, and lactic acids, as well as acetaldehyde and glycerol has also been reported (Rankine, 1967 Oura, 1977 Zeeman et al., 1982 Nykanen, 1986 Herraiz et ak, 1990 Moreno et al., 1991 Mateo etal., 1992 Lema etak, 1996). Thomas (1993) estimated that for yeasts such as Z. bailii, as few as one viable cell in a bottle of wine is sufficient for spoilage. 

Since the nucleic acid sequence is distinct from that of the host chromosome, microsatellites may serve as genetic markers and, thus, identification tools (Tautz, 1989). Baleiras-Couto et al. (1996) used PCR-enhanced microsatellite nucleic acid to identify Zygosaccharomyces bailii and Z. bisporous involved in a case of food spoilage. Gonzalez-Techera et al. (2001) and Perez et al. (2001) also reported differentiation and identification of wine yeasts polymorphic loci containing microsatellite markers. 

Zygosaccharomyces Ascosporogenous yeast, multiply by multilateral budding Causes spoilage in food Z. bailii c n... 

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