Modified indirect conductimetric technique for detecting low populations of yeasts in beverage concentrates and carbonated beverages

T. Deák, L. R. Beuchat

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The indirect conductimetric method for detecting yeast activity in foods was modified to increase sensitivity and rapidity for detecting yeast activity in preserved beverage concentrates and carbonated beverages. Nine strains of Zygosaccharomyces and Brettanomyces were isolated from spoiled beverage concentrates and carbonated beverages. A 10 fold dilution of inoculated beverage concentrate in 0·5% tryptone glucose yeast extract broth supplemented with 0·1% Tween 80, followed by pre-incubation under constant aeration at 25°C for 24 h before subjecting to conductimetric assay, significantly (P <0·05) decreased the total time necessary for detecting these yeasts. Initial viable yeast populations in the range of 10-1-10o cfu ml-1 in beverage concentrates can be detected within 72-144 h. The threshold limit for detection is in the range of 104-105 cells ml-1. Low populations (one per 10 ml) of yeasts in carbonated beverages can be detected by collecting cells by filtration before subjecting to conductimetric assay, thus facilitating application of the technique for analysing large volumes of product.

Original languageEnglish
Pages (from-to)165-172
Number of pages8
JournalFood Microbiology
Volume12
Issue numberC
DOIs
Publication statusPublished - 1995

Fingerprint

carbonated beverages
Carbonated Beverages
Beverages
beverages
concentrates
Yeasts
yeasts
Population
Zygosaccharomyces
Brettanomyces
methodology
assays
yeast extract
aeration
Polysorbates
detection limit
Limit of Detection
cells
glucose
Glucose

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Modified indirect conductimetric technique for detecting low populations of yeasts in beverage concentrates and carbonated beverages. / Deák, T.; Beuchat, L. R.

In: Food Microbiology, Vol. 12, No. C, 1995, p. 165-172.

Research output: Contribution to journalArticle

@article{093a57e5a0df4010bb82620ae7ab26b3,
title = "Modified indirect conductimetric technique for detecting low populations of yeasts in beverage concentrates and carbonated beverages",
abstract = "The indirect conductimetric method for detecting yeast activity in foods was modified to increase sensitivity and rapidity for detecting yeast activity in preserved beverage concentrates and carbonated beverages. Nine strains of Zygosaccharomyces and Brettanomyces were isolated from spoiled beverage concentrates and carbonated beverages. A 10 fold dilution of inoculated beverage concentrate in 0·5{\%} tryptone glucose yeast extract broth supplemented with 0·1{\%} Tween 80, followed by pre-incubation under constant aeration at 25°C for 24 h before subjecting to conductimetric assay, significantly (P <0·05) decreased the total time necessary for detecting these yeasts. Initial viable yeast populations in the range of 10-1-10o cfu ml-1 in beverage concentrates can be detected within 72-144 h. The threshold limit for detection is in the range of 104-105 cells ml-1. Low populations (one per 10 ml) of yeasts in carbonated beverages can be detected by collecting cells by filtration before subjecting to conductimetric assay, thus facilitating application of the technique for analysing large volumes of product.",
author = "T. De{\'a}k and Beuchat, {L. R.}",
year = "1995",
doi = "10.1016/S0740-0020(95)80093-X",
language = "English",
volume = "12",
pages = "165--172",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press Inc.",
number = "C",

}

TY - JOUR

T1 - Modified indirect conductimetric technique for detecting low populations of yeasts in beverage concentrates and carbonated beverages

AU - Deák, T.

AU - Beuchat, L. R.

PY - 1995

Y1 - 1995

N2 - The indirect conductimetric method for detecting yeast activity in foods was modified to increase sensitivity and rapidity for detecting yeast activity in preserved beverage concentrates and carbonated beverages. Nine strains of Zygosaccharomyces and Brettanomyces were isolated from spoiled beverage concentrates and carbonated beverages. A 10 fold dilution of inoculated beverage concentrate in 0·5% tryptone glucose yeast extract broth supplemented with 0·1% Tween 80, followed by pre-incubation under constant aeration at 25°C for 24 h before subjecting to conductimetric assay, significantly (P <0·05) decreased the total time necessary for detecting these yeasts. Initial viable yeast populations in the range of 10-1-10o cfu ml-1 in beverage concentrates can be detected within 72-144 h. The threshold limit for detection is in the range of 104-105 cells ml-1. Low populations (one per 10 ml) of yeasts in carbonated beverages can be detected by collecting cells by filtration before subjecting to conductimetric assay, thus facilitating application of the technique for analysing large volumes of product.

AB - The indirect conductimetric method for detecting yeast activity in foods was modified to increase sensitivity and rapidity for detecting yeast activity in preserved beverage concentrates and carbonated beverages. Nine strains of Zygosaccharomyces and Brettanomyces were isolated from spoiled beverage concentrates and carbonated beverages. A 10 fold dilution of inoculated beverage concentrate in 0·5% tryptone glucose yeast extract broth supplemented with 0·1% Tween 80, followed by pre-incubation under constant aeration at 25°C for 24 h before subjecting to conductimetric assay, significantly (P <0·05) decreased the total time necessary for detecting these yeasts. Initial viable yeast populations in the range of 10-1-10o cfu ml-1 in beverage concentrates can be detected within 72-144 h. The threshold limit for detection is in the range of 104-105 cells ml-1. Low populations (one per 10 ml) of yeasts in carbonated beverages can be detected by collecting cells by filtration before subjecting to conductimetric assay, thus facilitating application of the technique for analysing large volumes of product.

UR - http://www.scopus.com/inward/record.url?scp=0029110143&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029110143&partnerID=8YFLogxK

U2 - 10.1016/S0740-0020(95)80093-X

DO - 10.1016/S0740-0020(95)80093-X

M3 - Article

VL - 12

SP - 165

EP - 172

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - C

ER -