Latest about spoilage by yeasts: Focus on the deterioration of beverages and other plant-derived products

Judit Krisch, Muthusamy Chandrasekaran, Shine Kadaikunnan, Naiyf S. Alharbi, C. Vágvölgyi

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.

Original languageEnglish
Pages (from-to)825-829
Number of pages5
JournalJournal of Food Protection
Volume79
Issue number5
DOIs
Publication statusPublished - May 1 2016

Keywords

  • Identification of yeasts
  • Preservation
  • Spoilage by yeasts
  • Wine deterioration

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Fingerprint Dive into the research topics of 'Latest about spoilage by yeasts: Focus on the deterioration of beverages and other plant-derived products'. Together they form a unique fingerprint.

  • Cite this