Investigations of the diversity of culturable yeasts at deep-sea hydrothermal sites have suggested possible interactions with endemic fauna. Samples were collected during various oceanographic cruises at the Mid-Atlantic Ridge, South Pacific Basins and East Pacific Rise. Cultures of 32 isolates, mostly associated with animals, were collected. Phylogenetic analyses of 26S rRNA gene sequences rev...

Aroma compounds are important in the food and beverage industry, as they contribute to quality of fermented products. Yeasts produce several aroma during fermentation. In recent decades, production many by yeasts obtained through adaptive laboratory evolution has become prevalent, due consumer demand for yeast strains industry. This review presents general aspects yeast, focuses on advances enh...

Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined. In molasses, linoleic acid was found in higher levels (around 42%) and was followed by palmitic, oleic and linolenic acids. The lipid extract varied from 1.02 to 3.13 gkg. In yeasts, the level of lipid extract varied fr...

Yeasts of 17 processed fresh edible (raw) sea urchins obtained from seven countries were analyzed. In total, 45 to 7 x 10(4) colony-forming units (CFU)/g of sea urchins were recovered, and 23 yeast species were identified. Of these species, six pathogenic yeasts (Candida albicans, C. sake, Debaryomyces hansenii, Pichia anomala, Rhodotorula mucilaginosa, and Trichosporon mucoides) were detected ...

The grape juice industry has shifted almost entirely from the old method of storing juice in 5-gallon carboys to cool storage in tanks at 22 to 28 F (-5.5 to -2.2 C). Excess tartrates are precipitated during storage. When juice was stored in carboys, the carboys wNere filled at processing temperature, and either spray-cooled or allowed to cool slowly at the cellar storage temperature. For the m...

Background: Active packaging represents a defining strategy to improve food quality and safety of the packaged foods. This study aimed to evaluate the in vitro ability of commercial biopolymeric foams, namely Mater-Bi (MB), activated with 20% of carvacrol, to develop a completely biodegradable and compostable packaging to inhibit the growth of spoilage and pathogenic yeasts. Methods: MB foams,...

Yeasts are the most common group of microorganisms responsible for spoilage soft drinks and fruit juices due to their ability withstand juice acidity pasteurization temperatures resist action weak-acid preservatives. Food industries interested in application natural antimicrobial compounds as an alternative solution problem. This study attempts investigate effectiveness three Australian native ...

The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 degrees C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the wh...