Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing Debaryomyces hansenii Yeast Strains

Autor: Eva-María Rivas, Petra Wrent, María-Isabel de Silóniz

Publikováno v: Foods, Vol 9, Iss 2, p 162 (2020)

To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. Th

Externí odkaz: https://doaj.org/article/772ac50892cf4d65b7dd1d228dcf2489

Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing Debaryomyces hansenii Yeast Strains

Autor: María-Isabel de Silóniz, Petra Wrent, Eva-María Rivas

Publikováno v: Foods, Vol 9, Iss 2, p 162 (2020)
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
Foods
Volume 9
Issue 2
E-Prints Complutense. Archivo Institucional de la UCM
instname

To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ea82c5485585a6a3b41d1421baa5ef
https://www.mdpi.com/2304-8158/9/2/162

Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing

Autor: Eva-María, Rivas, Petra, Wrent, María-Isabel, de Silóniz

Publikováno v: Foods

To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::4a3932d9bf6bf18391a2b079ee494e40
https://pubmed.ncbi.nlm.nih.gov/32046208

Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation

Autor: José M. Peinado, María-Isabel de Silóniz, Elena Gil de Prado, Eva-María Rivas, Petra Wrent

Publikováno v: Microorganisms, Vol 3, Iss 3, Pp 428-440 (2015)
Microorganisms
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
E-Prints Complutense. Archivo Institucional de la UCM
instname
Volume 3
Issue 3
Pages 428-440

In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All the plain and fruit yogurt packages were heavily contamin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f55ecaf75d9202315c322da94128aac
http://www.mdpi.com/2076-2607/3/3/428

Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors

Autor: Germán Vergara, José M. Peinado, J. I. Robla, Belén Diezma, Petra Wrent, María-Isabel de Silóniz, Eva-María Rivas, Pilar Barreiro, Javier Garcia-Hierro, María Maldonado

Publikováno v: Food Analytical Methods, ISSN 1936-9751, 2016-06, Vol. 9, No. 6
Digital.CSIC. Repositorio Institucional del CSIC
instname
Archivo Digital UPM
Universidad Politécnica de Madrid

The early detection of spoiling metabolic products in contaminated food is a very important tool to control quality. Some volatile compounds produce unpleasant odours at very low concentrations, making their early detection very challenging. This is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0313d8b4412a53af2c6358c512f7f769
http://hdl.handle.net/10261/136838