Dielectrophoresis chips improve PCR detection of the food-spoiling yeast Zygosaccharomyces rouxii in apple juice

Dielectrophoretic separation and purification: From colloid and biological particles to droplets

It is indispensable to realize the high level of purification and separation, so that objective particles, such as malignant cells, harmful bacteria, and special proteins or biological molecules, could satisfy the high precise measurement in the pharmaceutical analysis, clinical diagnosis, targeted therapy, and food defense. In addition, this could reveal the intrinsic nature and evolution mechanisms of individual biological variations. Consequently, many techniques related to optical tweezers, microfluidics, acoustophoresis, and electrokinetics can be broadly used to achieve micro- and nano-scale particle separations. Dielectrophoresis (DEP) has been used for various manipulation, concentration, transport, and separation processes of biological particles owing to its early development, mature theory, low cost, and high throughput. Although numerous reviews have discussed the biological applications of DEP techniques, comprehensive descriptions of micro- and nano-scale particle separations feature less frequently in the literature. Therefore, this review summarizes the current state of particle separation attention to relevant technological developments and innovation, including theoretical simulation, microchannel structure, electrode material, pattern and its layout. Moreover, a brief overview of separation applications using DEP in combination with other technologies is also provided. Finally, conclusions, future guidelines, and suggestions for potential promotion are highlighted.

Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking

The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry.