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Iacumin L, Colautti A, Comi G. Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested. Food Microbiol 2021; 102:103929. [PMID: 34809955 DOI: 10.1016/j.fm.2021.103929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 02/01/2023]
Abstract
A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients, including sugar, egg yolk, natural flavors, starch and milk proteins. MBICs, which have chemical-physical characteristics that include a pH of 5.61 and an activity water (Aw) less than or equal to 0.822, are packaged in tin boxes and stored at ambient temperature. Despite the low Aw, MBIC can support osmotolerant and osmophilic yeast growth. The aim of our work was to study the behavior of Zygosaccharomyces rouxii, the main microorganisms responsible of MBIC spoilage, either in the vivo or in a model system in order to inhibit its growth by the selection of antimicrobial agents. Different osmotolerant yeasts belonging to the genus Zygosaccharomyces were isolated and identified from spoiled and unspoiled lots of MBICs. In particular, Z. rouxii was the predominant species responsible for the spoilage, which depended on the high temperature of storage (>20 °C) and was highlighted by the presence of alcohol, esters, acids and gas (CO2), which blew open the tin boxes. To stop spoilage, different antimicrobial compounds were tested: sulfur dioxide, sorbic and benzoic acids and ethanol. However, only 2% v/v ethanol was required to achieve the total inhibition of the Z. rouxii cocktails tested in this work. The use of other antimicrobials cannot be recommended because they were not able to stop yeast spoilage and changed the color and flavor of the products. Conversely, the use of ethanol is suggested because of its extreme effectiveness against osmotolerant yeasts, and the added amount was less than or equal to the taste threshold limit. The MBICs, treated with ethanol, were stable till the end of their shelf-life (6 months).
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Affiliation(s)
- Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, Università Degli Studi di Udine, Via Sondrio 2/a, 33100, Udine, Italy
| | - Andrea Colautti
- Department of Agricultural, Food, Environmental and Animal Science, Università Degli Studi di Udine, Via Sondrio 2/a, 33100, Udine, Italy
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, Università Degli Studi di Udine, Via Sondrio 2/a, 33100, Udine, Italy.
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2
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Fernández-Pacheco P, Rosa IZ, Arévalo-Villena M, Gomes E, Pérez AB. Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems. Braz J Microbiol 2021; 52:2129-2144. [PMID: 34595728 DOI: 10.1007/s42770-021-00541-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 06/08/2021] [Indexed: 11/25/2022] Open
Abstract
Yeast isolates from flowers and fruits from a Brazilian forest were studied. The yeasts were identified at species and strain level by PCR-RFLP and PCR-RAPD, respectively. The 46 isolated yeasts were classified into 11 different species belonging to the genera Candida, Diutina, Hanseniaspora, Meyerozyma, Pichia, Rhodotorula, and Torulaspora. A total of 20 different strains were found. In order to ascertain the probiotic potential, the resistance to gastrointestinal conditions, autoaggregation, and hydrophobicity assays were studied, along with the capacity to form biofilm. The results indicate that, although most of the strains presented better results than Saccharomyces boulardii (the only strain recognized as a probiotic yeast), four strains were the most promising, namely, Rhodotorula mucilaginosa 32, Meyerozyma caribbica 35, and Diutina rugosa 12 and 45, according to the Duncan test. Several biotechnological properties were evaluated. D. rugosa inhibited Dekkera bruxellensis. The assimilation or fermentation of seven sugars was tested, and only five of the yeasts did not show a capacity to assimilate any of the sugars under aerobic conditions. However, all strains were able to ferment at least one of the sugars under anaerobic conditions. As far as enzyme production is concerned, positive results were only found for the enzymes' amylase, pectinase, and protease. D. rugosa 42 and Hanseniaspora opuntiae 18, followed of Pichia kluyveri 26, showed high values for the production of melatonin. In conclusion, the results of this study show that several non-Saccharomyces present probiotic characteristics, and these have good potential for industrial applications in the food or biotechnology industries.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain
| | - Isabel Zaparoli Rosa
- Microbiology Department, Instituto de Biociências, Letras e Ciências Exatas - Ibilce Jardim Nazareth, Rua Cristóvão Colombo, Universidade Estadual Paulista, 15054-000 - São José do Rio Preto, São Paulo, Brazil
| | - María Arévalo-Villena
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain.
| | - Eleni Gomes
- Microbiology Department, Instituto de Biociências, Letras e Ciências Exatas - Ibilce Jardim Nazareth, Rua Cristóvão Colombo, Universidade Estadual Paulista, 15054-000 - São José do Rio Preto, São Paulo, Brazil
| | - Ana Briones Pérez
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071, Ciudad Real, Spain
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Tubia I, Prasad K, Pérez-Lorenzo E, Abadín C, Zumárraga M, Oyanguren I, Barbero F, Paredes J, Arana S. Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. Int J Food Microbiol 2018; 283:65-76. [DOI: 10.1016/j.ijfoodmicro.2018.06.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 12/28/2022]
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Zhu N, Yu N, Zhu Y, Wei Y, Hou Y, Zhang H, Sun AD. Identification of spoilage microorganisms in blueberry juice and their inactivation by a microchip pulsed electric field system. Sci Rep 2018; 8:8160. [PMID: 29802290 PMCID: PMC5970226 DOI: 10.1038/s41598-018-26513-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Accepted: 05/11/2018] [Indexed: 01/08/2023] Open
Abstract
Blueberry juice is a healthy and nutritious food that has become increasingly popular worldwide. However, little is known about the microbial groups of this juice that can cause its spoilage. This study aimed to identify the main spoilage microorganisms in blueberry juice and explore whether a microchip pulsed electric field (MPEF) can effectively inactivate them. We performed polymerase chain reaction (PCR) amplification, as well as 16S rDNA, 18S rDNA, internal transcribed spacer (ITS), and 26S rDNA gene sequence analyses. Nine species belonging to eight genera, including Pantoea, Burkholderia, Pichia, Meyerozyma, Cryptococcus, Aureobasidium, Cladosporium, and Penicillium were identified as spoilage microorganisms. Cryptococcus sp., Meyerozyma sp., and Pichia sp. were specific spoilage organisms (SSO) owing to their rising numbers throughout spoilage progression. The effect of MPEF on the potential inactivation of these microorganisms was to induce significant inactivation of viable Cryptococcus sp., Meyerozyma sp., and Pichia sp. This research provides a theoretical basis for the application of MPEF in improving the quality of blueberry juice.
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Affiliation(s)
- Ning Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Ning Yu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Yue Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Yulong Wei
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Yanan Hou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Haiping Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Ai-Dong Sun
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China.
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Tarifa MC, Lozano JE, Brugnoni LI. Candida krusei isolated from fruit juices ultrafiltration membranes promotes colonization of Escherichia coli O157:H7 and Salmonella enterica on stainless steel surfaces. J Microbiol 2017; 55:96-103. [PMID: 28120191 DOI: 10.1007/s12275-017-6300-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 08/31/2016] [Accepted: 10/13/2016] [Indexed: 10/20/2022]
Abstract
To clarify the interactions between a common food spoilage yeast and two pathogenic bacteria involved in outbreaks associated with fruit juices, the present paper studies the effect of the interplay of Candida krusei, collected from UF membranes, with Escherichia coli O157:H7 and Salmonella enterica in the overall process of adhesion and colonization of abiotic surfaces. Two different cases were tested: a) co-adhesion by pathogenic bacteria and yeasts, and b) incorporation of bacteria to pre-adhered C. krusei cells. Cultures were made on stainless steel at 25°C using apple juice as culture medium. After 24 h of co-adhesion with C. krusei, both E. coli O157:H7 and S. enterica increased their counts 1.05 and 1.11 log CFU cm2, respectively. Similar increases were obtained when incorporating bacteria to pre-adhered cells of Candida. Nevertheless C. krusei counts decreased in both experimental conditions, in a) 0.40 log CFU cm2 and 0.55 log CFU cm2 when exposed to E. coli O157:H7 and S. enterica and in b) 0.18 and 0.68 log CFU cm2, respectively. This suggests that C. krusei, E. coli O157:H7, and S. enterica have a complex relationship involving physical and chemical interactions on food contact surfaces. This study supports the possibility that pathogen interactions with members of spoilage microbiota, such as C. krusei, might play an important role for the survival and dissemination of E. coli O157:H7 and Salmonella enterica in food-processing environments. Based on the data obtained from the present study, much more attention should be given to prevent the contamination of these pathogens in acidic drinks.
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Affiliation(s)
- María Clara Tarifa
- Pilot Plant of Chemical Engineering (UNS-CONICET) Camino La, Carrindanga Km 7, 8000, Bahía Blanca, Argentina
| | - Jorge Enrique Lozano
- Pilot Plant of Chemical Engineering (UNS-CONICET) Camino La, Carrindanga Km 7, 8000, Bahía Blanca, Argentina
| | - Lorena Inés Brugnoni
- Institute of Biological and Biomedical Sciences of the South (UNS-CONICET), San Juan 670, 8000, Bahía Blanca, Argentina.
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FERREIRA MV, AVILA TLD, KUHN CR, TORALLES RP, ROMBALDI CV. Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.15816] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Early detection of Zygosaccharomyces rouxii--spawned spoilage in apple juice by electronic nose combined with chemometrics. Int J Food Microbiol 2015; 217:68-78. [PMID: 26490651 DOI: 10.1016/j.ijfoodmicro.2015.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 09/21/2015] [Accepted: 10/11/2015] [Indexed: 11/22/2022]
Abstract
Spoilage spawned by Zygosaccharomyces rouxii can cause sensory defect in apple juice, which could hardly be perceived in the early stage and therefore would lead to the serious economic loss. Thus, it is essential to detect the contamination in early stage to avoid costly waste of products or recalls. In this work the performance of an electronic nose (e-nose) coupled with chemometric analysis was evaluated for diagnosis of the contamination in apple juice, using test panel evaluation as reference. The feasibility of using e-nose responses to predict the spoilage level of apple juice was also evaluated. Coupled with linear discriminant analysis (LDA), detection of the contamination was achieved after 12h, corresponding to the cell concentration of less than 2.0 log 10 CFU/mL, the level at which the test panelists could not yet identify the contamination, indicating that the signals of e-nose could be utilized as early indicators for the onset of contamination. Loading analysis indicated that sensors 2, 6, 7 and 8 were the most important in the detection of Z. rouxii-contaminated apple juice. Moreover, Z. rouxii counts in unknown samples could be well predicted by the established models using partial least squares (PLS) algorithm with high correlation coefficient (R) of 0.98 (Z. rouxii strain ATCC 2623 and ATCC 8383) and 0.97 (Z. rouxii strain B-WHX-12-53). Based on these results, e-nose appears to be promising for rapid analysis of the odor in apple juice during processing or on the shelf to realize the early detection of potential contamination caused by Z. rouxii strains.
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Chueca B, Ramírez N, Arvizu-Medrano SM, García-Gonzalo D, Pagán R. Inactivation of spoiling microorganisms in apple juice by a combination of essential oils’ constituents and physical treatments. FOOD SCI TECHNOL INT 2015; 22:389-98. [DOI: 10.1177/1082013215606832] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2015] [Accepted: 08/24/2015] [Indexed: 11/15/2022]
Abstract
A combination of different hurdles, such as mild heat (54 ℃ for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life.
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Affiliation(s)
- Beatriz Chueca
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Nayeli Ramírez
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Sofía M Arvizu-Medrano
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
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9
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Wang H, Hu Z, Long F, Niu C, Yuan Y, Yue T. Characterization of Osmotolerant Yeasts and Yeast-Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential. J Food Sci 2015; 80:M1850-60. [PMID: 26130165 DOI: 10.1111/1750-3841.12946] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 05/26/2015] [Indexed: 12/01/2022]
Abstract
Yeasts and yeast-like fungal isolates were recovered from apple orchards and apple juice processing plants located in the Shaanxi province of China. The strains were evaluated for osmotolerance by growing them in 50% (w/v) glucose. Of the strains tested, 66 were positive for osmotolerance and were subsequently identified by 26S or 5.8S-ITS ribosomal RNA (rRNA) gene sequencing. Physiological tests and RAPD-PCR analysis were performed to reveal the polymorphism of isolates belonging to the same species. Further, the spoilage potential of the 66 isolates was determining by evaluating their growth in 50% to 70% (w/v) glucose and measuring gas generation in 50% (w/v) glucose. Thirteen osmotolerant isolates representing 9 species were obtained from 10 apple orchards and 53 target isolates representing 19 species were recovered from 2 apple juice processing plants. In total, members of 14 genera and 23 species of osmotolerant isolates including yeast-like molds were recovered from all sources. The commonly recovered osmotolerant isolates belonged to Kluyveromyces marxianus, Hanseniaspora uvarum, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Candida tropicalis, and Pichia kudriavzevii. The polymorphism of isolates belonging to the same species was limited to 1 to 3 biotypes. The majority of species were capable of growing within a range of glucose concentration, similar to sugar concentrations found in apple juice products with a lag phase from 96 to 192 h. Overall, Z. rouxii was particularly the most tolerant to high glucose concentration with the shortest lag phase of 48 h in 70% (w/v) glucose and the fastest gas generation rate in 50% (w/v) glucose.
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Affiliation(s)
- Huxuan Wang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
| | - Zhongqiu Hu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
| | - Chen Niu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi province, 712100, China
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Alonso A, Belda I, Santos A, Navascués E, Marquina D. Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of different sanitizers against Zygosaccharomyces rouxii. Journal of Food Science and Technology 2014; 52:4619-24. [PMID: 26139934 DOI: 10.1007/s13197-014-1471-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2014] [Accepted: 07/02/2014] [Indexed: 10/25/2022]
Abstract
Microbial contamination is a problem in food industry. The effects produced by the metabolic activity of yeasts are diverse. If they are found in high numbers it might affect the organoleptic quality of the product. Zygosaccharomyces is the most frequent contaminant genus in sweetened juices that are not properly processed and stored. The aim of this work was to compare the action of five commercial sanitizers against isolates of Z. rouxii and to determine appropriate concentrations and time of action for the inactivation. Peracetic acid, monochloramine, iodophor and quaternary ammonium compounds were evaluated on different surfaces (stainless steel, plastic and glass) at room temperature for 30 and 60 s. It was possible to achieve a 99.99 of death Efficiency corresponding to 4 log10 of reduction for a contact time of 60 s for 0.5% (v/v) of peracetic acid, monochloramines and 0.5% (w/v) of iodophors, 1% for compound with a base of 8% (v/v) of benzyl chloride and 7.5% (v/v) of glutaraldehyde and 5% for sodium hypochlorite (55 g/L active compound). Stainless steel was successfully sanitized with all the compounds tested, and then it would be the most appropriate for the food industry because this material is also highly resistant to abrasion, to impact and to different chemical treatments. In view of the great variety of sanitizing products, the selection of the best sanitizer will depend on efficiency, safety and cost.
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Bevilacqua A, Campaniello D, Corbo MR, Maddalena L, Sinigaglia M. Suitability ofBifidobacteriumspp. andLactobacillus plantarumas Probiotics Intended for Fruit Juices Containing Citrus Extracts. J Food Sci 2013; 78:M1764-71. [DOI: 10.1111/1750-3841.12280] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Accepted: 09/08/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | | | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Groenewald M, Boekhout T, Neuvéglise C, Gaillardin C, van Dijck PWM, Wyss M. Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential. Crit Rev Microbiol 2013; 40:187-206. [PMID: 23488872 DOI: 10.3109/1040841x.2013.770386] [Citation(s) in RCA: 282] [Impact Index Per Article: 25.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a "safe-to-use" organism.
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Affiliation(s)
- Marizeth Groenewald
- CBS-KNAW Fungal Biodiversity Centre, Institute of the Royal Netherlands Academy of Arts and Sciences , Utrecht , The Netherlands
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Khoomrung S, Chumnanpuen P, Jansa-ard S, Nookaew I, Nielsen J. Fast and accurate preparation fatty acid methyl esters by microwave-assisted derivatization in the yeast Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2012; 94:1637-46. [PMID: 22569641 DOI: 10.1007/s00253-012-4125-x] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 04/16/2012] [Accepted: 04/20/2012] [Indexed: 11/28/2022]
Abstract
We present a fast and accurate method for preparation of fatty acid methyl esters (FAMEs) using microwave-assisted derivatization of fatty acids present in yeast samples. The esterification of free/bound fatty acids to FAMEs was completed within 5 min, which is 24 times faster than with conventional heating methods. The developed method was validated in two ways: (1) through comparison with a conventional method (hot plate) and (2) through validation with the standard reference material (SRM) 3275-2 omega-3 and omega-6 fatty acids in fish oil (from the Nation Institute of Standards and Technology, USA). There were no significant differences (P>0.05) in yields of FAMEs with both validations. By performing a simple modification of closed-vessel microwave heating, it was possible to carry out the esterification in Pyrex glass tubes kept inside the closed vessel. Hereby, we are able to increase the number of sample preparations to several hundred samples per day as the time for preparation of reused vessels was eliminated. Pretreated cell disruption steps are not required, since the direct FAME preparation provides equally quantitative results. The new microwave-assisted derivatization method facilitates the preparation of FAMEs directly from yeast cells, but the method is likely to also be applicable for other biological samples.
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Affiliation(s)
- Sakda Khoomrung
- Department of Chemical and Biological Engineering, Chalmers University of Technology, SE-412 96 Göteborg, Sweden
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Bevilacqua A, Corbo MR, Sinigaglia M. Use of natural antimicrobials and high pressure homogenization to control the growth of Saccharomyces bayanus in apple juice. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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16
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Brugnoni LI, Cubitto MA, Lozano JE. Role of shear stress on biofilm formation of Candida krusei in a rotating disk system. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.08.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Patil S, Valdramidis VP, Tiwari BK, Cullen PJ, Bourke P. Quantitative assessment of the shelf life of ozonated apple juice. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-010-1416-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Wrent P, Rivas EM, Peinado JM, de Silóniz MI. Strain typing of Zygosaccharomyces yeast species using a single molecular method based on polymorphism of the intergenic spacer region (IGS). Int J Food Microbiol 2010; 142:89-96. [DOI: 10.1016/j.ijfoodmicro.2010.06.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2009] [Revised: 05/27/2010] [Accepted: 06/12/2010] [Indexed: 10/19/2022]
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Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME. Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices. J Food Sci 2010; 75:M116-20. [DOI: 10.1111/j.1750-3841.2009.01508.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Valdramidis V, Graham W, Beattie A, Linton M, McKay A, Fearon A, Patterson M. Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.02.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Suárez R, Suárez-Lepe J, Morata A, Calderón F. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.03.030] [Citation(s) in RCA: 230] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rawsthorne H, Phister TG. A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices. Int J Food Microbiol 2006; 112:1-7. [PMID: 16950531 DOI: 10.1016/j.ijfoodmicro.2006.05.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 04/15/2006] [Accepted: 05/14/2006] [Indexed: 11/30/2022]
Abstract
Zygosaccharomyces bailii is a major food and beverage spoilage organism. Existing methods for its detection involve lengthy enrichment techniques and then the result does not always differentiate between Z. bailii and Saccharomyces cerevisiae. In this work, we developed a quantitative real-time PCR assay for the rapid detection of Z. bailii from fruit juices and wine even in the presence of non-target DNA. Primers were designed to the gene coding for the D1/D2 loop of the 26S ribosomal RNA subunit producing a single PCR product with a melting temperature of 83.5 degrees C. As few as 2 cells per ml could be detected by the assay in cranberry raspberry and apple juices and 22 cells per ml from grape juice. The assay was equally efficient in wine, detecting 6 cells per ml even in the presence of 10(7)S. cerevisiae cells. The CFU/ml as determined by plating on YM media showed excellent correlation with the CFU/ml established by the QPCR assay for all the beverages examined. Unknown samples of Z. bailii were prepared in the juices and wine and examined by QPCR. The QPCR estimated cell number was in good agreement with the cell counts obtained by plating, the exception being the cranberry raspberry juice sample. It was determined by live/dead cell counts that the Z. bailii cells were less viable in this juice thus leading to an overestimation of CFU/ml by QPCR. However, the correlation was high between QPCR and total cell count as determined by fluorescent microscopy. This assay provides a rapid and accurate method to establish the levels of the total Z. bailii population which consists of both viable and nonviable cells.
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Affiliation(s)
- Helen Rawsthorne
- 3141 Chestnut Street, Department of Bioscience and Biotechnology, Stratton Hall, Drexel University, Philadelphia, PA 19104, USA
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Beh AL, Fleet GH, Prakitchaiwattana C, Heard GM. Evaluation of molecular methods for the analysis of yeasts in foods and beverages. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2006; 571:69-106. [PMID: 16408594 DOI: 10.1007/0-387-28391-9_4] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Affiliation(s)
- Ai Lin Beh
- Food Science and Technology, School of Chemical Engineering and Industrial Chemistry, University of New South Wales, Sydney, Australia
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Pina C, Teixeiró P, Leite P, Villa M, Belloch C, Brito L. PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain. J Appl Microbiol 2005; 98:1107-14. [PMID: 15836480 DOI: 10.1111/j.1365-2672.2005.02542.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the sort and the origin of the contamination of a packed fruit juice. METHODS AND RESULTS Fifty-eight yeast isolates were collected in a survey of two different visits to a carbonated orange juice factory. In each visit, samples were collected, six times, from seven points in the production chain. For each visit, no significant differences were observed among the yeast average values obtained in the control points considered. The random amplified polymorphic DNA (RAPD) with primer P24 and the PCR-fingerprinting with the microsatellites primers (GTG)5 and (GAC)5 were used, in order to discriminate the isolates, rendering 29 composite profiles; the most frequent one (24/58) was profile c, which included the yeast isolates from the final product and strains isolated before and after the pasteurization of the juice. These contaminant strains were identified as Pichia galeiformis by sequence analysis of D1/D2 26S rRNA gene. CONCLUSIONS The results obtained point to an inefficient pasteurization of the juice related to the fouling of the heat-transfer surfaces of the plate-type exchanger. SIGNIFICANCE AND IMPACT OF THE STUDY The combination of PCR-fingerprinting and RAPD assays showed to be very useful in tracking the route of contamination in a carbonated juice production chain.
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Affiliation(s)
- C Pina
- Laboratório de Microbiologia, Instituto Superior de Agronomia, CBAA, Tapada da Ajuda, Lisboa, Portugal
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Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol. Food Microbiol 2003. [DOI: 10.1016/s0740-0020(02)00152-1] [Citation(s) in RCA: 100] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Current awareness on yeast. Yeast 2001; 18:577-84. [PMID: 11284013 DOI: 10.1002/yea.684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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