Zygosaccharomyces bailii

Rivera-Carriles, K., Argaiz, A., Palou, E., Lopez-Malo, A. (2005). Synergistic inhibitory effect of citral with selected phenolics against Zygosaccharomyces bailii. J. Food Prot., 68, 602-606. 

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. 

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. 

Nielsen, M.K. and Ameborg, N. 2007. The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures. Food Microbiology 24 101-105. 

Cole, M.B. and Keenan, M.H.J. 1986. Synergistic effects of weak-acid preservatives and pH on the growth of Zygosaccharomyces bailii. Yeast 2 93-100. 

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. 

Cheng, L., Moghraby, J., and Piper, P.W. 1999. Weak organic acid treatment causes a trehalose accumulation in low-pH cultures of Saccharomyces cerevisiae, not displayed by the more preservative-resistant Zygosaccharomyces bailii. FEMS Microbiology Letters 170 89-95. 

Leyva, J.S. and Peinado, J.M. 2005. ATP requirements for benzoic acid tolerance in Zygosaccharomyces bailii. Journal of Applied Microbiology 98 121-126. 

Malfeito Ferreira, M., Loureiro-Dias, M.C., and Loureiro, V. 1997. Weak acid inhibition of fermentation by Zygosaccharomyces bailii and Saccharomyces cerevisiae. International Journal of Food Microbiology 36 145-153. 

Warth, A.D. 1991. Mechanism of action of benzoic acid on Zygosaccharomyces bailii Effects on glycolytic metabolite levels, energy production, and intracellular pH. Applied and Environmental Microbiology 57 3410-3414. 

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

Warth, A.D. 1989. Transport of benzoic and propionic acids by Zygosaccharomyces bailii. Journal of General Microbiology 135 1383-1390. 

Palou, E., Barbosa-Canovas, G.V., Swanson, B.G., Lopez-Malo, A., and Welti-Chanes, J. High hydrostatic pressure inactivation kinetics of Zygosaccharomyces bailii. Engineering and Food at ICEF 7 (Part I), S.R. Jowitt, ed.. Academic Press, New York, 1997. 

Figure 1. A schematic representation of the isokinetics of the survival of a bacterium and yeast as a function of pressure and temperature, (a) Escherichia coli. Redrawn after [24], (b) Zygosaccharomyces bailii. Redrawn after [25],...

Raso, J., Calderon, M.L., Gongora-Nieto, M.M., Barbosa-Canovas, G.V., and Swanson, B.G. 1998. Inactivation of Zygosaccharomyces bailii in fruit juices by heat, hydrostatic pressure and pulsed electric fields. Journal of Food Science 63 1042-1044. 

Zygosaccharomyces bailii [8] were isolated in our laboratory. The others strains come from culture collection. The basal culture medium was "G" medium to which carbon sources were added to a final concentration of 0.5 % (w/v). The cultures were incubated at 28°C in Erlenmeyer flasks filled to one tenth of their volume. Growth was monitored by measuring the absorbance at 420 nm. The cultures were incubated at 28 C and shaken (80 oscillations per min, 8 cm amplitude). 

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