Ultraviolet-C resistance of selected spoilage yeasts in orange juice.


:This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth stage of the cells prior to harvesting and eventual UV-C challenge studies. Approximately 4-5 log CFU/ml cells in the mid-stationary growth phase (30.3 t0 39.9 h, 25 °C) were suspended in 4 ml turbulent flowing juice and subjected to UV-C irradiation at an incident surface irradiance of 3.64-4.97 mW/cm2. The inactivation rates of each yeast and their composited inoculum were determined using 2 methods namely, the linear regression and Baranyi and Roberts (1994) model-fitting. Results showed that the yeasts exhibited either log-linear or biphasic inactivation behavior with downward concavity or inactivation lag. Regardless of the method of determination, Cryptococcus albidus (LJY1) exhibited the significantly greatest (p < 0.05) UV-C resistance with DUV-C values of 1924.31 and 2174.63 mJ/cm2. On the other hand, Candida parapsilosis was determined to be least resistant with a DUV-C values of 245.83 and 357.88 mJ/cm2. Majority of the DUV-C values determined from the model-fitting were greater than those calculated from linear regression. However, only those determined for the composited inoculum were significantly different. The results of this study address knowledge gaps pertinent to the UV-C resistance of less studied spoilage yeast, and help in better understanding the utility of this non-thermal food processing technology.


Food Microbiol


Food microbiology


Feliciano RJ,Estilo EEC,Nakano H,Gabriel AA




Has Abstract


2019-04-01 00:00:00












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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Garrido-Maestu A,Azinheiro S,Carvalho J,Prado M

    更新日期:2018-08-01 00:00:00

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    abstract::High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixte...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Xu X,Wu B,Zhao W,Pang X,Lao F,Liao X,Wu J

    更新日期:2020-10-01 00:00:00

  • Occurrence of foodborne pathogens in Irish farmhouse cheese.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: O'Brien M,Hunt K,McSweeney S,Jordan K

    更新日期:2009-12-01 00:00:00

  • Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Rezaei MN,Dornez E,Jacobs P,Parsi A,Verstrepen KJ,Courtin CM

    更新日期:2014-05-01 00:00:00

  • Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Dakal TC,Solieri L,Giudici P

    更新日期:2018-06-01 00:00:00

  • Loop-Mediated Isothermal Amplification-Lateral-Flow Dipstick (LAMP-LFD) to detect Toxoplasma gondii oocyst in ready-to-eat salad.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Lalle M,Possenti A,Dubey JP,Pozio E

    更新日期:2018-04-01 00:00:00

  • High survival rates of Campylobacter coli under different stress conditions suggest that more rigorous food control measures might be needed in Brazil.

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    journal_title:Food microbiology

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    authors: Gomes CN,Passaglia J,Vilela FP,Pereira da Silva FMHS,Duque SS,Falcão JP

    更新日期:2018-08-01 00:00:00

  • Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Champagne CP,Tompkins TA,Buckley ND,Green-Johnson JM

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    journal_title:Food microbiology

    pub_type: 杂志文章,评审


    authors: Kimura B

    更新日期:2018-10-01 00:00:00

  • Development and application of MALDI-TOF MS for identification of food spoilage fungi.

    abstract::Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has suc...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Quéro L,Girard V,Pawtowski A,Tréguer S,Weill A,Arend S,Cellière B,Polsinelli S,Monnin V,van Belkum A,Vasseur V,Nodet P,Mounier J

    更新日期:2019-08-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: D'Angelo L,Cicotello J,Zago M,Guglielmotti D,Quiberoni A,Suárez V

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Carrizosa E,Benito MJ,Ruiz-Moyano S,Hernández A,Villalobos MDC,Martín A,Córdoba MG

    更新日期:2017-08-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Chaves-López C,Serio A,Martuscelli M,Paparella A,Osorio-Cadavid E,Suzzi G

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    abstract::In this study, a new and alternative method based on monoclonal antibodies (MAbs) for the rapid detection of Yersinia enterocolitica O:8 was developed. This microorganism is an emerging foodborne pathogen causing gastrointestinal disease in humans. The transmission can occur through contaminated food such as raw or un...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Luciani M,Schirone M,Portanti O,Visciano P,Armillotta G,Tofalo R,Suzzi G,Sonsini L,Di Febo T

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Argyri AA,Papadopoulou OS,Nisiotou A,Tassou CC,Chorianopoulos N

    更新日期:2018-04-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza EL

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    pub_type: 杂志文章


    authors: Rubio B,Possas A,Rincón F,García-Gímeno RM,Martínez B

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    pub_type: 杂志文章


    authors: Tomas D,Fan M,Zhu S,Klijn A

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  • Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Lee HJ,Jung H,Choe W,Ham JS,Lee JH,Jo C

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Guzzon R,Widmann G,Bertoldi D,Nardin T,Callone E,Nicolini G,Larcher R

    更新日期:2015-02-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Judet D,Bensoussan M,Perrier-Cornet JM,Dantigny P

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Dhowlaghar N,Bansal M,Schilling MW,Nannapaneni R

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Walczak E,Czaplińska A,Barszczewski W,Wilgosz M,Wojtatowicz M,Robak M

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Byelashov OA,Daskalov H,Geornaras I,Kendall PA,Belk KE,Scanga JA,Smith GC,Sofos JN

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Mahmoud BS

    更新日期:2010-02-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Tian JQ,Bae YM,Lee SY

    更新日期:2013-08-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Settachaimongkon S,van Valenberg HJ,Gazi I,Nout MJ,van Hooijdonk TC,Zwietering MH,Smid EJ

    更新日期:2016-10-01 00:00:00

  • Detection of Escherichia coli via VOC profiling using secondary electrospray ionization-mass spectrometry (SESI-MS).

    abstract::Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Zhu J,Hill JE

    更新日期:2013-06-01 00:00:00

  • Comparison of two extraction methods for the detection of hepatitis A virus in semi-dried tomatoes and murine norovirus as a process control by duplex RT-qPCR.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Martin-Latil S,Hennechart-Collette C,Guillier L,Perelle S

    更新日期:2012-09-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Qin X,Xiao H,Cheng X,Zhou H,Si L

    更新日期:2017-05-01 00:00:00