Food spoilage by cold-adapted yeasts

Anna Maráz, Mónika Kovács

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)

Abstract

This Chapter gives an overview of the spoiling potential of cold-adapted yeasts under different food ecological conditions. Special attention is paid to the physiological characterisation of the most important food-spoilage yeasts, illustrating the elevated tolerance of cold-adapted spoilage yeasts to one or more food-related stress factors. Finally, spoilage yeast associations and food deterioration problems caused by cold-adapted spoilage yeasts in different type of foods (fruits, vegetables, beverages, dairy and meat products) are introduced in details.

Original languageEnglish
Title of host publicationCold-adapted Yeasts
Subtitle of host publicationBiodiversity, Adaptation Strategies and Biotechnological Significance
PublisherSpringer-Verlag Berlin Heidelberg
Pages497-532
Number of pages36
Volume9783642396816
ISBN (Electronic)9783642396816
ISBN (Print)3642396801, 9783642396809
DOIs
Publication statusPublished - Aug 1 2014

    Fingerprint

Keywords

  • Food deterioration
  • Food-spoilage yeasts
  • Low temperature

ASJC Scopus subject areas

  • Immunology and Microbiology(all)

Cite this

Maráz, A., & Kovács, M. (2014). Food spoilage by cold-adapted yeasts. In Cold-adapted Yeasts: Biodiversity, Adaptation Strategies and Biotechnological Significance (Vol. 9783642396816, pp. 497-532). Springer-Verlag Berlin Heidelberg. https://doi.org/10.1007/978-3-642-39681-6_23