当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains.

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains.

Abstract：

:In recent years, there has been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer bioflavor. In the present work we investigated mixed fermentations using three commercial Saccharomyces cerevisiae strains, without and with addition of a selected Torulaspora delbrueckii strain evaluating their interactions, as well as the aroma profiles. At the S. cerevisiae/T. delbrueckii co-inoculation ratio of 1:20, viable cell counts indicated that T. delbrueckii dominated all of the three combinations. In the mixed fermentations, T. delbrueckii provided higher levels of higher alcohols (excepting of β-phenyl ethanol), in contrast to data obtained in winemaking, where higher alcohols had lower levels. Moreover, mixed fermentations showed significantly higher ethyl acetate (from 5 to 16mg/L) and isoamyl acetate (from 0.019 to 0.128mg/L), and were generally lower in ethyl hexanoate and ethyl octanoate. Therefore, irrespective of S. cerevisiae strain, T. delbrueckii influenced on all mixed fermentations. On the other hand, the mixed fermentations were also affected by each of the three S. cerevisiae strains, which resulted in beers with distinctive flavors.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Canonico L,Comitini F,Ciani M

doi

10.1016/j.ijfoodmicro.2017.07.017

subject

Has Abstract

pub_date

2017-10-16 00:00:00

pages

7-13

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(17)30314-8

journal_volume

259

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.

    abstract：:The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.04.005

    authors： Shwaiki LN,Arendt EK,Lynch KM,Thery TLC

    更新日期：2019-07-02 00:00:00

  • Effect of water activity, temperature and incubation time on growth and ochratoxin A production by Aspergillus niger and Aspergillus carbonarius on maize kernels.

    abstract：:The aim of this study was to determine the effects of water activity (a(w)) (0.92-0.98), temperature (5-45 °C) and incubation time (5-60 days) on growth and ochratoxin A (OTA) production by Aspergillus niger and Aspergillus carbonarius on maize kernels using a simple method. Colony diameters of both strains at 0.92 a(...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.03.005

    authors： Alborch L,Bragulat MR,Abarca ML,Cabañes FJ

    更新日期：2011-05-14 00:00:00

  • Inhibitory effect of lactoferrin against gray mould on tomato plants caused by Botrytis cinerea and possible mechanisms of action.

    abstract：:Lactoferrin (LF), an 80 kDa iron binding glycoprotein, was effective in the control of gray mould caused by Botrytis cinerea on tomato. LF strongly inhibited spore germination and germ tube elongation of B. cinerea in vitro, especially at 100 mg/L. When viewed by fluorescence microscopy following staining with propidi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.11.025

    authors： Wang J,Xia XM,Wang HY,Li PP,Wang KY

    更新日期：2013-02-15 00:00:00

  • Listeria monocytogenes strains show large variations in competitive growth in mixed culture biofilms and suspensions with bacteria from food processing environments.

    abstract：:Interactions and competition between resident bacteria in food processing environments could affect their ability to survive, grow and persist in microhabitats and niches in the food industry. In this study, the competitive ability of L. monocytogenes strains grown together in separate culture mixes with other L. mono...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.03.026

    authors： Heir E,Møretrø T,Simensen A,Langsrud S

    更新日期：2018-06-20 00:00:00

  • Restoring the selectivity of modified charcoal cefoperazone deoxycholate agar for the isolation of Campylobacter species using tazobactam, a β-lactamase inhibitor.

    abstract：:Extended spectrum β-lactamase (ESBL) producing Escherichia coli have emerged as a contaminant on modified charcoal cefoperazone deoxycholate agar (mCCDA) when attempting to selectively isolate Campylobacter spp. from poultry. E. coli are particularly problematic given their ability to grow under microaerophilic condit...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.06.014

    authors： Smith S,Meade J,McGill K,Gibbons J,Bolton D,Whyte P

    更新日期：2015-10-01 00:00:00

  • Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry.

    abstract：:Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulne...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.01.021

    authors： Pujol L,Albert I,Johnson NB,Membré JM

    更新日期：2013-04-01 00:00:00

  • Bovine lymph nodes as a source of Escherichia coli contamination of the meat.

    abstract：:Ground beef contamination with Escherichia coli is usually a result of carcass faecal contamination during the slaughter process. Carcasses are contaminated when they come into contact with soiled hides or intestinal leakage content during dressing and the evisceration processes. A more recent and compelling hypothesi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108715

    authors： Grispoldi L,Karama M,Hadjicharalambous C,de Stefani F,Ventura G,Ceccarelli M,Revoltella M,Sechi P,Crotti C,D'Innocenzo A,Couto-Contreras G,Cenci-Goga B

    更新日期：2020-10-16 00:00:00

  • Comparison of VIDAS enzyme-linked fluorescent immunoassay using Moore swab sampling and conventional culture method for Salmonella detection in bulk tank milk and in-line milk filters in California dairies.

    abstract：:A comparison of the VIDAS Salmonella (SLM) assay using the manufacturer's recommended sampling method or a Moore swab sampling method demonstrated that the Moore swab method detected a greater number of positive samples (83.0% vs. 67.92%). When results using a conventional culture technique were compared to the VIDAS ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00427-5

    authors： Walker RL,Kinde H,Anderson RJ,Brown AE

    更新日期：2001-07-20 00:00:00

  • Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.

    abstract：:This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.08.009

    authors： De Angelis M,Minervini F,Siragusa S,Rizzello CG,Gobbetti M

    更新日期：2019-08-02 00:00:00

  • Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China.

    abstract：:Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.01.018

    authors： Bai X,Wang H,Xin Y,Wei R,Tang X,Zhao A,Sun H,Zhang W,Wang Y,Xu Y,Zhang Z,Li Q,Xu J,Xiong Y

    更新日期：2015-05-04 00:00:00

  • Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked vienna sausages.

    abstract：:Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(91)90081-y

    authors： Dykes GA,Cloete TE,von Holy A

    更新日期：1991-08-01 00:00:00

  • Genetic diversity and virulence gene determinants of antibiotic-resistant Salmonella isolated from preharvest turkey production sources.

    abstract：:This study evaluated the molecular diversity of 29 Salmonella serotypes isolated from turkey ceca and the production environment. Isolates were resistant to bacitracin (100%), erythromycin (100%), novobiocin (100%), rifampin (100%), streptomycin (62%), gentamicin (52%), spectinomycin (48%), tetracycline (31%), sulfame...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/S0168-1605(03)00330-1

    authors： Nayak R,Stewart T,Wang RF,Lin J,Cerniglia CE,Kenney PB

    更新日期：2004-02-15 00:00:00

  • Stability of sublethal acid stress adaptation and induced cross protection against lauric arginate in Listeria monocytogenes.

    abstract：:The stability of acid stress adaptation in Listeria monocytogenes and its induced cross protection effect against GRAS (generally recognized as safe) antimicrobial compounds has never been investigated before. In the present study, the acid stress adaptation in L. monocytogenes was initially induced in pH 5.0 tryptic ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.02.027

    authors： Shen Q,Soni KA,Nannapaneni R

    更新日期：2015-06-16 00:00:00

  • The impact of water and temperature interactions on lag phase, growth and potential ochratoxin A production by two new species, Aspergillus aculeatinus and A. sclerotiicarbonarius, on a green coffee-based medium.

    abstract：:Two new species of Aspergillus (A. aculeatinus, A. sclerotiicarbonarius) were previously isolated from coffee in Thailand. The objective of this study was to examine the effect of interacting environmental factors of water availability (water activity, aw) and temperature on lag phases prior to growth, growth and pote...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.07.025

    authors： Akbar A,Magan N

    更新日期：2014-10-01 00:00:00

  • Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces.

    abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.01.008

    authors： Pothakos V,Aulia YA,Van der Linden I,Uyttendaele M,Devlieghere F

    更新日期：2015-04-16 00:00:00

  • Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.

    abstract：:The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and the...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.11.009

    authors： Tremonte P,Sorrentino E,Pannella G,Tipaldi L,Sturchio M,Masucci A,Maiuro L,Coppola R,Succi M

    更新日期：2017-02-02 00:00:00

  • Recovery of Burkholderia pseudomallei and B. cepacia from drinking water.

    abstract：:Samples of drinking water were examined in order to evaluate the occurrence of two gram-negative bacteria: Burkholderia pseudomallei and B. cepacia. A total of 85 samples were collected from public and private buildings in the province of Bologna (Italy). Other bacteriological indicators (heterotrophic plate count at ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00255-5

    authors： Zanetti F,De Luca G,Stampi S

    更新日期：2000-07-25 00:00:00

  • Characterization of a Leuconostoc gelidum bacteriophage from pork.

    abstract：:A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.09.021

    authors： Greer GG,Dilts BD,Ackermann HW

    更新日期：2007-03-20 00:00:00

  • Salmonella typhimurium detection using a surface-enhanced Raman scattering-based aptasensor.

    abstract：:Surface-enhanced Raman spectroscopy (SERS) has been used in a variety of biological applications due to its high sensitivity and specificity. Here, we report a SERS-based aptasensor approach for quantitative detection of pathogenic bacteria. A SERS substrate bearing Au@Ag core/shell nanoparticles (NPs) is functionaliz...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.11.006

    authors： Duan N,Chang B,Zhang H,Wang Z,Wu S

    更新日期：2016-02-02 00:00:00

  • DNA-based methodologies for the quantification of live and dead cells in formulated biocontrol products based on Pantoea agglomerans CPA-2.

    abstract：:Pantoea agglomerans strain CPA-2 is an effective biocontrol agent (BCA) against the major postharvest pathogens present on pome and citrus fruits. Dehydration, such as freeze-drying, spray-drying and fluidized bed drying is one of the best ways to formulate BCAs. In this work, the survival of CPA-2 cells after formula...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.06.013

    authors： Soto-Muñoz L,Torres R,Usall J,Viñas I,Solsona C,Teixidó N

    更新日期：2015-10-01 00:00:00

  • Impact of intestinal microbiota and gastrointestinal conditions on the in vitro survival and growth of Bacillus cereus.

    abstract：:Ingestion of B. cereus can result in diarrhea, if these bacteria survive gastrointestinal passage and achieve growth and enterotoxin production in the small intestine. The gastrointestinal survival of vegetative cells and spores of the diarrheal food poisoning strain B. cereus NVH 1230-88 was investigated during in vi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.02.013

    authors： Ceuppens S,Van de Wiele T,Rajkovic A,Ferrer-Cabaceran T,Heyndrickx M,Boon N,Uyttendaele M

    更新日期：2012-04-16 00:00:00

  • Effect of thymol on microbial diversity in the porcine jejunum.

    abstract：:Thirty two weaned pigs (24 d-old) were fed a diet without or with 1% (w/w) thymol. Pigs from each dietary treatment remained unchallenged or were challenged with Salmonella enterica serovar typhimurium. Jejunal content was collected and molecular microbial diversity was investigated using 16S rRNA gene polymerase chai...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.05.035

    authors： Janczyk P,Trevisi P,Souffrant WB,Bosi P

    更新日期：2008-08-15 00:00:00

  • Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration technique.

    abstract：:The hygienic adequacy of a commercial process for the collection and cooling of beef offals was assessed by a temperature function integration technique. The diverse operations for collection of offals were inspected. The rates of product movement through those operations, and the temperatures of products at the time ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90142-p

    authors： Gill CO,Jones SD

    更新日期：1992-01-01 00:00:00

  • Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.

    abstract：:The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with al...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.05.013

    authors： Jordan E,Egan J,Dullea C,Ward J,McGillicuddy K,Murray G,Murphy A,Bradshaw B,Leonard N,Rafter P,McDowell S

    更新日期：2006-10-15 00:00:00

  • A novel method for assessing the role of air in the microbiological contamination of poultry carcasses.

    abstract：:This paper describes a novel method of measuring the contamination of raw foods with airborne bacteria during primary processing. To demonstrate the approach, this study aimed to quantify the role of airborne bacteria in the contamination of broiler chicken carcasses undergoing processing in an evisceration room. Sett...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.10.012

    authors： Burfoot D,Whyte RT,Tinker DB,Hall K,Allen VM

    更新日期：2007-04-01 00:00:00

  • Interlaboratory diagnostic accuracy of a Salmonella specific PCR-based method.

    abstract：:A collaborative study involving four European laboratories was conducted to investigate the diagnostic accuracy of a Salmonella specific PCR-based method, which was evaluated within the European FOOD-PCR project (http://www.pcr.dk). Each laboratory analysed by the PCR a set of independent obtained presumably naturally...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00154-5

    authors： Malorny B,Hoorfar J,Hugas M,Heuvelink A,Fach P,Ellerbroek L,Bunge C,Dorn C,Helmuth R

    更新日期：2003-12-31 00:00:00

  • Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus.

    abstract：:The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiologica...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.06.007

    authors： Jaeger H,Schulz A,Karapetkov N,Knorr D

    更新日期：2009-08-31 00:00:00

  • Formation of B-vitamins by bacteria during the soaking process of soybeans for tempe fermentation.

    abstract：:The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(94)90004-3

    authors： Denter J,Bisping B

    更新日期：1994-04-01 00:00:00

  • Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity.

    abstract：:Essential oil extracted from the leaves of Chenopodium ambrosioides Linn. (Chenopodiaceae) was tested against the aflatoxigenic strain of test fungus Aspergillus flavus Link. The oil completely inhibited the mycelial growth at 100 microg/ml. The oil exhibited broad fungitoxic spectrum against Aspergillus niger, Asperg...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.10.017

    authors： Kumar R,Mishra AK,Dubey NK,Tripathi YB

    更新日期：2007-04-10 00:00:00

  • The potential for acquiring cryptosporidiosis or giardiosis from consumption of mung bean sprouts in Norway: a preliminary step-wise risk assessment.

    abstract：:The current work evolved from a microbial survey of fruits and vegetables conducted in Norway between 1999 and 2001. This survey found that mung bean sprouts were more likely to be contaminated with Cryptosporidium and Giardia than the other produce included in the survey. To support this observation and to demonstrat...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.06.006

    authors： Robertson LJ,Greig JD,Gjerde B,Fazil A

    更新日期：2005-02-15 00:00:00