当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.

Abstract：

:This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) varieties (R2E2, Harum Manis and Nam Doc Mai). Both yeasts grew well in all juices and there was no early growth arrest of either yeast, but there was late death of W. saturnus var. mrakii NCYC500 in the Nam Doc Mai juice. Fructose, glucose and sucrose were consumed to trace levels in all juices. Changes in citric, tartaric, malic, acetic and succinic acids varied with mango varieties. While the changes of major volatiles were similar in all varieties, there were significant varietal differences in the volatile composition of the resultant mango wines. The volatiles, especially most of the terpenes, of the juices decreased drastically and new volatiles such as β-citronellol were formed. R2E2 wine had more fruity, sweet and creamy notes, and retained more of its original character due to a higher retention of ketones/lactones. Harum Manis wine had the lowest aroma intensity with more green and terpenic notes associated with higher levels of residual terpenes than the other two varieties. Nam Doc Mai wine possessed the highest aroma intensity with winey, yeasty, fruity and floral notes attributed to higher amounts of alcohols, acetate esters and ethyl esters. These findings may help develop different styles of mango wine.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Li X,Chan LJ,Yu B,Curran P,Liu SQ

doi

10.1016/j.ijfoodmicro.2012.06.015

subject

Has Abstract

pub_date

2012-08-01 00:00:00

pages

28-35

issue

1

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(12)00339-X

journal_volume

158

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Hygiene aspects of modern poultry chilling.

    abstract：:An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00259-2

    authors： Allen VM,Corry JE,Burton CH,Whyte RT,Mead GC

    更新日期：2000-06-30 00:00:00

  • Isolation and molecular identification of Cronobacter spp. from powdered infant formula (PIF) in Bangladesh.

    abstract：:Cronobacter spp. formerly known as Enterobacter sakazakii is an occasional contaminant of powdered infant formula (PIF). This pathogen has been associated with out-breaks of a rare form of infant meningitis, necrotizing enterocolitis (NEC), bacteremia and neonate deaths. The organism is ranked by the International Com...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.07.019

    authors： Hoque A,Ahmed T,Shahidullah M,Hossain A,Mannan A,Noor K,Nahar K,Ilias M,Ahmed D

    更新日期：2010-09-01 00:00:00

  • Prediction of food thermal process evaluation parameters using neural networks.

    abstract：:Two neural networks (ANN) were developed to predict thermal process evaluation parameters g and f(h)/U (the ratio of heating rate index to the sterilizing value), respectively. The temperature change required for the thermal destruction curve to traverse one log cycle (z), cooling lag factor (j(c)) andf(h)/U were inpu...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00109-5

    authors： Mittal GS,Zhang J

    更新日期：2002-12-15 00:00:00

  • Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

    abstract：:Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger. It is a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazar...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2008.05.014

    authors： Mataragas M,Skandamis PN,Drosinos EH

    更新日期：2008-08-15 00:00:00

  • Fresh-cut product sanitation and wash water disinfection: problems and solutions.

    abstract：:It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce microbial counts in order to maintain quality and extend shelf-life of the end product. Water is a useful tool for reducing potential contamination but it can also transfer pathogenic microorganisms. Washing with sanitizers is i...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2009.05.021

    authors： Gil MI,Selma MV,López-Gálvez F,Allende A

    更新日期：2009-08-31 00:00:00

  • Glycoside hydrolase family 13 α-glucosidases encoded by Bifidobacterium breve UCC2003; A comparative analysis of function, structure and phylogeny.

    abstract：:Bifidobacterium breve is a noted inhabitant and one of the first colonizers of the human gastro intestinal tract (GIT). The ability of this bacterium to persist in the GIT is reflected by the abundance of carbohydrate-active enzymes that are encoded by its genome. One such family of enzymes is represented by the α-glu...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.02.014

    authors： Kelly ED,Bottacini F,O'Callaghan J,Motherway MO,O'Connell KJ,Stanton C,van Sinderen D

    更新日期：2016-05-02 00:00:00

  • Yersinia enterocolitica in a Brazilian pork production chain: Tracking of contamination routes, virulence and antimicrobial resistance.

    abstract：:This study aimed to track Yersinia enterocolitica contamination in a pork production chain in Minas Gerais, Brazil, and to characterize the virulence and antibiotic resistance of isolates. Samples were collected from four different steps of the pork production chain (pig farm, carcass, processing environment and end p...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.03.028

    authors： Martins BTF,Botelho CV,Silva DAL,Lanna FGPA,Grossi JL,Campos-Galvão MEM,Yamatogi RS,Falcão JP,Bersot LDS,Nero LA

    更新日期：2018-07-02 00:00:00

  • Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk.

    abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.06.017

    authors： Ma Q,Davidson PM,Zhong Q

    更新日期：2013-08-16 00:00:00

  • Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.

    abstract：:The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00263-4

    authors： van den Tempel T,Nielsen MS

    更新日期：2000-06-15 00:00:00

  • Prevalence and pathogenic potential of Escherichia coli isolates from raw milk and raw milk cheese in Egypt.

    abstract：:The objectives of this study were to investigate prevalence and pathogenic potential of Escherichia coli contaminating raw milk and its products in Egypt. Out of 187 dairy products including 72 raw milk samples, 55 Karish cheese and 60 Ras cheese, 222 E. coli isolates including 111, 89 and 22 were obtained from 55 raw...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.01.009

    authors： Ombarak RA,Hinenoya A,Awasthi SP,Iguchi A,Shima A,Elbagory AM,Yamasaki S

    更新日期：2016-03-16 00:00:00

  • Fermented soymilk with a monoculture of Lactococcus lactis.

    abstract：:Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L. lactis ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00196-4

    authors： Beasley S,Tuorila H,Saris PE

    更新日期：2003-03-15 00:00:00

  • Comparative evaluation of adhesion and biofilm formation of different Listeria monocytogenes strains.

    abstract：:Thirteen Listeria monocytogenes strains were used to grow biofilms on glass surfaces in static conditions at 37 degrees C for up to 4 days. After the initial 3-h adhesion and in subsequent 1-day intervals, cell numbers were determined using standard plate count after swabbing the cells from the glass surface. The thre...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00406-2

    authors： Chae MS,Schraft H

    更新日期：2000-12-05 00:00:00

  • Detection of oxazolidinone and phenicol resistant enterococcal isolates from duck feces and carcasses.

    abstract：:The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.01.002

    authors： Na SH,Moon DC,Choi MJ,Oh SJ,Jung DY,Kang HY,Hyun BH,Lim SK

    更新日期：2019-03-16 00:00:00

  • Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee.

    abstract：:Production of ochratoxin on media by eight isolates of Aspergillus ochraceus from coffee or its processing environment in India, Indonesia, Kenya, and Brazil, and seven Brazilian isolates from other commodities, has been compared with yields in shaken fermentation on shredded wheat and coffee (Coffea arabica). Shredde...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00278-6

    authors： Mantle PG,Chow AM

    更新日期：2000-05-25 00:00:00

  • Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH.

    abstract：:Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.10.023

    authors： Somolinos M,García D,Mañas P,Condón S,Pagán R

    更新日期：2010-01-01 00:00:00

  • Modeling of Clostridium perfringens vegetative cell inactivation in beef-in-sauce products: a meta-analysis using mixed linear models.

    abstract：:The aim of the present study was to predict Clostridium perfringens vegetative cell inactivation during the final reheating step of two beef-in-sauce products prepared and distributed in a French hospital for exposure in risk assessment. In order to account for variability according to experts and international organi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,meta分析

    doi：10.1016/j.ijfoodmicro.2011.12.013

    authors： Jaloustre S,Guillier L,Morelli E,Noël V,Delignette-Muller ML

    更新日期：2012-03-01 00:00:00

  • Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants.

    abstract：:The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(97)00096-2

    authors： Malfeito-Ferreira M,Tareco M,Loureiro V

    更新日期：1997-09-16 00:00:00

  • A new rapid automated method for the detection of Listeria from environmental swabs and sponges.

    abstract：:Many food and meat processors test environmental swabs and sponges to confirm the absence of Listeria spp. Spectral pattern changes in a liquid growth medium, resulting from esculin hydrolysis by Listeria in contaminated swabs and sponges, were automatically monitored by the BioSys instrument in a semifluid layer (SFL...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00207-x

    authors： Firstenberg-Eden R,Shelef LA

    更新日期：2000-06-01 00:00:00

  • Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection challenges.

    abstract：:The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupon...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.12.020

    authors： Papaioannou E,Giaouris ED,Berillis P,Boziaris IS

    更新日期：2018-02-21 00:00:00

  • Multilocus sequence typing reveals genetic diversity of foodborne Arcobacter butzleri isolates in the North of Spain.

    abstract：:The emerging pathogen Arcobacter butzleri is being increasingly isolated from different animal food products but the routes of its transmission to human are not well established yet. Typing methods would be useful in gaining such knowledge. Here we report the great genetic diversity observed among A. butzleri isolates...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.09.012

    authors： Alonso R,Girbau C,Martinez-Malaxetxebarria I,Fernández-Astorga A

    更新日期：2014-11-17 00:00:00

  • Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation.

    abstract：:Samples (n = 340) of Irish meat and meat products were examined to determine the incidence and initial numbers of Yersinia spp. present. In cases where no typical Yersinia colonies were observed, samples were cold enriched up to 21 days at 4 degrees C and streaked out on CIN agar with and without post-enrichment alkal...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(96)01164-6

    authors： Logue CM,Sheridan JJ,Wauters G,McDowell DA,Blair IS

    更新日期：1996-12-01 00:00:00

  • Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.

    abstract：:The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Spectral data in the visible and short wave near infrared area (405-970nm) were collected from the surface of meat samples and correlate...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.12.026

    authors： Panagou EZ,Papadopoulou O,Carstensen JM,Nychas GJ

    更新日期：2014-03-17 00:00:00

  • Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models.

    abstract：:Mathematical models for growth, heat inactivation and histamine formation by Morganella psychrotolerans and Morganella morganii were studied to evaluate the importance of these bacteria in seafood. Curves for growth and histamine formation by M. psychrotolerans in broth and seafood were generated at constant and chang...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.08.015

    authors： Emborg J,Dalgaard P

    更新日期：2008-12-10 00:00:00

  • Amount of enterotoxigenic Clostridium perfringens in meat detected by nested PCR.

    abstract：:The incidence and quantity of enterotoxigenic Clostridium perfringens in beef, pork, and chicken meat were determined and compared with that of the total enterotoxigenic and nonenterotoxigenic C. perfringens. The method for the detection and quantification of enterotoxigenic C. perfringens consisted of a combination o...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00082-8

    authors： Miwa N,Nishina T,Kubo S,Atsumi M,Honda H

    更新日期：1998-07-21 00:00:00

  • Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk.

    abstract：:The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed folate for growth. The production and the extent of vitamin accumulat...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.08.031

    authors： Laiño JE,Juarez del Valle M,Savoy de Giori G,LeBlanc JG

    更新日期：2014-11-17 00:00:00

  • Sources of enterococci in Idiazábal-type cheese.

    abstract：:Enterococci are a ubiquitous group and are natural constituents of the intestinal flora of nearly all animals and humans and can reach high levels in a variety of farmhouse cheeses. The purpose of this study was to determine the origin of the different enterococcal strains present in cheeses at different stages of rip...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.035

    authors： Ortigosa M,Irigoyen A,Urdin M,García S,Ibañez FC,Torre P

    更新日期：2008-07-15 00:00:00

  • Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia.

    abstract：:The strictly anaerobic brewery contaminants of the genera Pectinatus, Megasphaera, Selenomonas and Zymophilus in the class Clostridia constitute an important group of spoilage bacteria of unpasteurised, packaged beers. The aim of this study was to develop and evaluate group-specific PCR methods to detect and different...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.042

    authors： Juvonen R,Koivula T,Haikara A

    更新日期：2008-07-15 00:00:00

  • Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider.

    abstract：:Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.07.012

    authors： Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MT

    更新日期：2015-12-02 00:00:00

  • Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: an intervention study in Northern Ghana.

    abstract：:Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,随机对照试验

    doi：10.1016/j.ijfoodmicro.2006.04.022

    authors： Lei V,Friis H,Michaelsen KF

    更新日期：2006-08-01 00:00:00

  • Modelling of bacterial growth with shifts in temperature using automated methods with Listeria monocytogenes and Pseudomonas aeruginosa as examples.

    abstract：:Time to detection (TTD) measurements using turbidometry allow a straightforward method for the measurement of bacterial growth rates under isothermal conditions. Growth rate measurements were carried out for Listeria monocytogenes at 25, 30 and 37°C and for Pseudomonas aeruginosa over the temperature range 25 to 45°C....

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.01.011

    authors： Salih M,Mytilinaios I,Schofield HK,Lambert RJ

    更新日期：2012-04-02 00:00:00