scholarly journals Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

2004 ◽  
Vol 87 (5) ◽  
pp. 1545-1550 ◽  
Author(s):  
M.-N. Leclercq-Perlat ◽  
G. Corrieu ◽  
H.-E. Spinnler
Keyword(s):  
Volatile Compounds ◽  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii

scholarly journals Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira

2020 ◽  
Vol 51 (6) ◽  
pp. 605-610
Author(s):  
Manuela Zadravec ◽  
Tomislav Mikuš ◽  
Mario Mitak ◽  
Maja Kiš ◽  
Sanja Furmeg ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii ◽  
Rhodotorula Mucilaginosa ◽  
Pichia Kudriavzevii ◽  
Issatchenkia Orientalis

Kvasci su česti zagađivači mliječnih proizvoda, međutim, koriste se i kao starter kulture za poboljšavanje svojstava finalnog proizvoda. Njihova prisutnost u povećanom broju može prouzročiti nepoželjne promjene mliječnih proizvoda, kao što su neugodan miris, okus i izgled. Klasična identifikacija kvasaca na temelju morfoloških i biokemijskih svojstava spora je i nepouzdana. Cilj rada bio je identificirati kvasce iz 30 uzoraka mlijeka i svježeg sira te ustvrditi pripadaju li izolirani kvasci u poželjne ili nepoželjne vrste, odnosno predstavljaju li potencijalni rizik po zdravlje ljudi. Izolirani kvasci identificirani su sekvenciranjem D1/D2 regije gena 28 S rRNK. Dobivenim sekvencama ustvrđeno je da izolirani kvasci pripadaju vrstama: Kluyveromyces marxianus, Candida tropicalis, Trichosporon coremiiforme, Rhodotorula mucilaginosa, Trichosporon ovoides, Pichia kudriavzevii, Issatchenkia orientalis, koje se smatraju kvascima zagađenja te Debaryomyces hansenii vrsti koja se može koristiti i kao starter kultura. S obzirom da kvasci nisu termorezistentni mikroorganizmi, trebali bi biti uklonjeni tijekom pasterizacije, no u tradicionalnom načinu proizvodnje sira mlijeko se termički ne obrađuje, stoga je povećan rizik od pojavnosti kvasaca u finalnom proizvodu. Izolirane se vrste vrlo često nalaze i u okolišu i/ili na ljudima, odnosno životinjama. Stoga se nameće zaključak kako se glavnina kontaminacije kvascima događa kao posljedica neadekvatne higijenske prakse.

A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods

2000 ◽  
Vol 63 (5) ◽  
pp. 651-654 ◽  
Author(s):  
M. ISABEL de SILÓNIZ ◽  
MARÍA-JOSÉ VALDERRAMA ◽  
JOSÉ M. PEINADO
Keyword(s):  
Kluyveromyces Marxianus ◽  
Solid Medium ◽  
Debaryomyces Hansenii ◽  
Chromogenic Substrates ◽  
Specific Detection ◽  
Chromogenic Medium ◽  
Dark Blue

A selective and differential solid medium for the specific detection of some common yeasts frequently causing spoilage in intermediate moisture foods is described. The principle of the method is based on the detection of two enzymes, βglucosidase and β-galactosidase, using the chromogenic substrates salmon-Gluc and X-Gal. Over 140 yeasts and bacteria were tested, and Debaryomyces hansenii and Kluyveromyces marxianus strains produced salmon and dark blue colonies, respectively, thus permitting their clear discrimination from other yeasts common in intermediate moisture foods. The medium was very satisfactory when intermediate moisture foods were tested.

scholarly journals Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107901
Author(s):  
Laura Peréz-Través ◽  
Rosa de Llanos ◽  
Allen Flockhart ◽  
Lydia García-Domingo ◽  
Marizeth Groenewald ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Debaryomyces Hansenii ◽  
Wickerhamomyces Anomalus

Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

2015 ◽  
Vol 38 (6) ◽  
pp. 1143-1155 ◽  
Author(s):  
Onur Güneşer ◽  
Aslı Demirkol ◽  
Yonca Karagül Yüceer ◽  
Sine Özmen Toğay ◽  
Müge İşleten Hoşoğlu ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

2012 ◽  
Vol 28 (11) ◽  
pp. 3123-3134 ◽  
Author(s):  
José Manuel Salgado ◽  
Carmen González-Barreiro ◽  
Raquel Rodríguez-Solana ◽  
Jesús Simal-Gándara ◽  
José Manuel Domínguez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Debaryomyces Hansenii ◽  
Grape Marc

scholarly journals The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 190 ◽  
Author(s):  
Nuthathai Sutthiwong ◽  
Mireille Fouillaud ◽  
Laurent Dufossé
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Strain ◽  
Bacterial Species ◽  
Debaryomyces Hansenii ◽  
Cheese Ripening ◽  
Solid Media ◽  
Color System ◽  
Initial Ph ◽  
The Media ◽  
Influence Of Ph

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CMNaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CMDh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CMKm44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44.

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