Isolation and Selection of Conventional and Non‐Conventional Fermentative Yeasts

Simões, João; Gomes, Ana Catarina

doi:10.1002/9781118864463.ch14

Cited by 1 publication

(1 citation statement)

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“…Zygoascus hellenicus is highly fermentative and has been described extensively as being associated with grape berries or must in the winery environment (Barata et al., 2008; Simões and Gomes, 2015). The cordial, which was the only fruit juice type contaminated by Z. hellenicus , consisted of strawberry, cranberry and raspberry pulp.…”

Section: Resultsmentioning

confidence: 99%

Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis

Corbett

Smidt

2019

Food sci. technol. int.

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Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the factory was determined by isolation from the production environment, process equipment and spoiled products. PCR-RFLP analysis targeting the 5.8S-ITS region and D1/D2 sequencing was used for identification. A total of 207 yeasts belonging to 10 different genera ( Candida, Lodderomyces, Wickerhamomyces, Yarrowia, Zygosaccharomyces, Zygoascus, Cryptococcus, Filobasidium, Rhodotorula/Cystobasidium and Trichosporon) were isolated and identified from the production environment and processing equipment. Candida intermedia, C. parapsilosis and Lodderomyces elongisporus were widely distributed in the factory. Zygosaccharomyces bailii, Z. bisporus, Zygoascus hellenicus and Saccharomyces cerevisiae were isolated from the spoiled products. The data provided a yeast control panel that was used successfully to identify unknown yeasts in spoiled products from this factory using polymerase chain reaction-restriction length polymorphism (PCR-RFLP) comparative analysis.

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Section: Resultsmentioning

confidence: 99%