Spoilage yeasts: What are the sources of contamination of foods and beverages?

Hernández, Alejandro; Pérez‐Nevado, Francisco; Ruíz-Moyano, Santiago; Serradilla, Manuel Joaquín; Villalobos, M.C.; Martı́n, Alberto; Córdoba, Maria de Guı́a

doi:10.1016/j.ijfoodmicro.2018.07.031

Cited by 103 publications

(64 citation statements)

References 142 publications

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“…Losses of bakery products due to mold spoilage vary between 1% and 5%, for an estimated cost of 500 million euros per year (Hernández et al., ). Although bacterial species such as Salmonella spp., Listeria monocytogenes , Bacillus cereus , and Clostridium botulinum have been implicated in baking products foodborne illnesses, mold and yeast growth is by far the major factor limiting shelf life of high and intermediate bakery products (Smith, Daifas, El‐khoury, Koukoutsis, & El‐khoury, ).…”

Section: Introductionmentioning

confidence: 99%

“…Eurotium species are usually the first fungi to colonize improperly dried, stored commodities and their presence on baking products results in an increase of water availability, leading to colonization by other species. Wild yeast of the genera Trichosporon , Saccharomyces , Candida, Pichia , Torulaspora , and Zygosaccharomyces could occur as spoilage, resulting generally from unclean utensils and equipment (Hernández et al., ). The growth of filamentous yeast can give a “chalky bread” occurs, mostly occurring due to Saccharomyces sp.…”

Section: Introductionmentioning

confidence: 99%

“…Yeasts are the main contaminants and spoilers of soft drinks because of their natural occurrence in ingredients used for soft drink production, such as sucrose and fruit juices, and their ability to grow in these selective conditions. Although yeasts do not represent a risk to consumer's health, they can lead to serious economic losses (Hernández et al., ). The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Although yeasts do not represent a risk to consumer's health, they can lead to serious economic losses (Hernández et al., ). The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ). Dekkera bruxellensis, Debaromyces hansenii, Issatchenkia orientalis, Kloeckera apiculata, Pichia membranifaciens, Zygosaccharomyces bisporus, Saccharomyces spp., and Schizosaccharomyces pombe , are commonly associated with soft drinks spoilage (Pitt & Hocking, ), as well as preservative‐resistant yeasts, such as Zygosaccharomyces bailii and Zygosaccharomyces rouxii (Hernández et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ). Dekkera bruxellensis, Debaromyces hansenii, Issatchenkia orientalis, Kloeckera apiculata, Pichia membranifaciens, Zygosaccharomyces bisporus, Saccharomyces spp., and Schizosaccharomyces pombe , are commonly associated with soft drinks spoilage (Pitt & Hocking, ), as well as preservative‐resistant yeasts, such as Zygosaccharomyces bailii and Zygosaccharomyces rouxii (Hernández et al., ). Conidia present in the environment can contaminate soft drink environment in response to hygienic failures or contaminated raw material/packaging contaminated packaging (Azeredo, Alvarenga, Sant'Ana, & Sabaa Srur, ).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Thery

Lynch

Arendt

2019

Comp Rev Food Sci Food Safe

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A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Thery

Lynch

Arendt

2019

Comp Rev Food Sci Food Safe

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Antimicrobial Coatings in the Food Industry

Uma Maheshwari Nallal,

Usha Raja Nanthini,

Illakiam

et al. 2024

Functional Coatings for Biomedical, Energy, and Environmental Applications

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Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

Kortei

Asiedu

Annan

et al. 2020

Food Science & Nutrition

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The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the “solom” (beverage of millet) available for consumption from their respective sales points in Ho. “Solom” a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; Aspergillus (A. niger, A. flavus, A. fumigatus, A. parasiticus, A. alutaceaus, A. terreus), Rhizopus (R. stolonifer), Mucor (M. racemosus), Fusarium (F. oxysporum), Penicillium (P. digitatum, P. verucosum), Cladosporium (C. cladosporoides), Curvularia (C. lunata), and Rhodotorula sp. were recorded. Fungal counts on both media ranged between 1.68 ± 0.8 and 4.11 ± 0.9 log10 CFU/ml. There were statistically significant (p < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 ± 0.09–4.03 ± 0.23 and showed no significant differences (p > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.

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Spoilage yeasts: What are the sources of contamination of foods and beverages?

Cited by 103 publications

References 142 publications

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Antimicrobial Coatings in the Food Industry

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

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