Spoilage yeasts: What are the sources of contamination of foods and beverages?
| Autor: | María de Guía Córdoba, Alejandro Hernández, M.C. Villalobos, Alberto Martín, Santiago Ruiz-Moyano, Manuel Joaquín Serradilla, Francisco Pérez-Nevado |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Food Handling Microorganism 030106 microbiology Food spoilage Population Food Contamination Biology Microbiology Beverages 03 medical and health sciences Yeasts Vegetables Food science education Fermentation in food processing Winemaking education.field_of_study General Medicine Contamination Yeast Meat Products 030104 developmental biology Fruit Food Microbiology Dairy Products Food Science Food contaminant |
| Zdroj: | International Journal of Food Microbiology. 286:98-110 |
| ISSN: | 0168-1605 |
| Popis: | Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods. |
| Databáze: | OpenAIRE |
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