Real-time PCR assays for the quantitative detection of Kazachstania servazzii and Candida sake related to undesirable white colony on kimchi

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

“…sake and W. anomalus appeared white without any pigmented material, , providing additional evidence that the yeasts did not contribute to the yellow–brown discoloration effect of FSSBs during resteaming. Our study confirmed by challenge experiments that S.…”

“…26 S. marcescens forms a red pigment called prodigiosin, which is produced at 30 °C but not at 4 or 37 °C. 27 Conversely, C. sake and W. anomalus appeared white without any pigmented material, 28,29 providing additional evidence that the yeasts did not contribute to the yellow− brown discoloration effect of FSSBs during resteaming. Our study confirmed by challenge experiments that S. marcescens but not the other microbial isolates from spoiled FSSBs induced the discoloration defect in FSSBs.…”

“…27 Colonies of C. sake and W. anomalus appear white without any pigmented material. 28,29 P. fluorescens and P. agglomerans are commonly found in water sources, suggesting that water may be a source of contamination, and are known to persist in foodprocessing facilities. 25,26,30 S. marcescens is present in both water and air and also persists in food-processing facilities, albeit with a lower prevalence than Pseudomonas spp.…”