Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions.


:The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen content grape musts. Our result demonstrated that S. eubayanus is the species less influenced by the increasing nitrogen concentrations in both growth and fermentation conditions. Strains showing the best behaviours, S. eubayanus NPCC 1285 and S. uvarum NPCC 1317, were selected to be tested in mixed cultures with S. cerevisiae T73 at different temperatures (12 °C, 20 °C and 28 °C) in synthetic grape must with different nitrogen concentrations (60, 140 and 300 mg/L YAN). The cryotolerant strains dominated the fermentations carried out at 12 °C while S. cerevisiae prevailed at 28 °C independently from the nitrogen concentration. At intermediate temperature, 20 °C, S. eubayanus mono and mixed cultures showed the best fermentative behaviour especially with low and intermediate nitrogen concentration. In summary, cryotolerant Saccharomyces species, particularly S. eubayanus, could be interesting tools to avoid fermentations stucks caused by low nitrogen content in grape musts.


Int J Food Microbiol


Su Y,Origone AC,Rodríguez ME,Querol A,Guillamón JM,Lopes CA




Has Abstract


2019-02-16 00:00:00












  • Involvement of Clostridium gasigenes and C. algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef.

    abstract::The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Silva AR,Paulo EN,Sant'Ana AS,Chaves RD,Massaguer PR

    更新日期:2011-08-15 00:00:00

  • Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure.

    abstract::The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strain...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Wuytack EY,Diels AM,Michiels CW

    更新日期:2002-08-25 00:00:00

  • Analysis of enterotoxin production by Bacillus cereus from dairy products, food poisoning incidents and non-gastrointestinal infections.

    abstract::Of 85 strains of Bacillus cereus isolated in Norway from dairy products, 59% were found to be enterotoxigenic, and 15% were psychrotrophic. Six of the isolates (7%) were identified as potential psychrotrophic food-poisoning strains as they were both enterotoxigenic and exhibited good growth at 6 degrees C. Enterotoxin...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Granum PE,Brynestad S,Kramer JM

    更新日期:1993-02-01 00:00:00

  • Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.

    abstract::The influence of two proteinases (Bacillus subtilis neutral proteinase and Micrococcus sp. cysteine proteinase) and two starter culture levels (0.1% and 1%) on biogenic amine formation has been studied in raw ewes' milk Manchego cheese. Amino acid decarboxylating micro-organisms were determined on tyrosine enriched se...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Fernández-García E,Tomillo J,Núñez M

    更新日期:1999-11-15 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


    authors: Firstenberg-Eden R,Shelef LA

    更新日期:2000-06-01 00:00:00

  • Salmonella enteritidis in Italy.

    abstract::During the period 1982-1992 the percentages of Salmonella enteritidis isolations in Italy have increased from 2.4 to 57.1% from human beings and from 0.5 to 22.8% from food. Seven hundred and fifty-seven isolates, 702 from man and 55 from food, were characterized. Phage type 4 accounted for the 76.8% of these isolates...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: Fantasia M,Filetici E

    更新日期:1994-01-01 00:00:00

  • In-home pasteurization of raw goat's milk by microwave treatment.

    abstract::Raw milk has been implicated as an important source of infection with the common bacterial agents associated with gastroenteritis. While established methods of home pasteurization can be cumbersome and tedious, we have demonstrated that a domestic microwave oven can be used effectively to reduce aerobic plate counts i...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Thompson JS,Thompson A

    更新日期:1990-01-01 00:00:00

  • Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.

    abstract::Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In th...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Grijalva-Vallejos N,Aranda A,Matallana E

    更新日期:2020-03-16 00:00:00

  • Occurrence and spread of antibiotic resistances in Enterococcus faecium.

    abstract::Enterococci are the second to third most important bacterial genus in hospital infections. Especially Enterococcus (E.) faecium possesses a broad spectrum of natural and acquired antibiotic resistances which are presented in detail in this paper. From medical point of view, the transferable resistances to glycopeptide...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: Klare I,Konstabel C,Badstübner D,Werner G,Witte W

    更新日期:2003-12-01 00:00:00

  • Effect of diluents on the enumeration of Vibrio vulnificus.

    abstract::Peptone (0.1%) solution containing 3% NaCl (PS) was a more suitable diluent than phosphate buffered saline (PBS) solution for the enumeration of Vibrio vulnificus in both broth cultures and oyster homogenates. PBS caused significant underestimation of the viable population of the species by plate counts on either sele...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Azanza PV,Buckle KA,Fleet GH

    更新日期:1996-07-01 00:00:00

  • Effect of Matricaria chamomilla L. flower essential oil on the growth and ultrastructure of Aspergillus niger van Tieghem.

    abstract::The antifungal activity of Matricaria chamomilla L. flower essential oil was evaluated against Aspergillus niger with the emphasis on the plant's mode of action at the electron microscopy level. A total of 21 compounds were identified in the plant oil using gas chromatography/mass spectrometry (GC/MS) accounting for 9...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Tolouee M,Alinezhad S,Saberi R,Eslamifar A,Zad SJ,Jaimand K,Taeb J,Rezaee MB,Kawachi M,Shams-Ghahfarokhi M,Razzaghi-Abyaneh M

    更新日期:2010-05-15 00:00:00

  • Incidence of Listeria species in seafood and seafood salads.

    abstract::A total of 128 samples of seafood on the Icelandic market were tested for the presence of Listeria monocytogenes and other Listeria species. The samples included raw, smoked and dried fish, frozen shellfish and shrimps as well as several fish salads. These products are generally consumed without heating. Listeria spp....

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Hartemink R,Georgsson F

    更新日期:1991-02-01 00:00:00

  • Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

    abstract::36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the te...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Torrens J,Urpí P,Riu-Aumatell M,Vichi S,López-Tamames E,Buxaderas S

    更新日期:2008-05-10 00:00:00

  • Industrial disinfectants do not select for resistance in Listeria monocytogenes following long term exposure.

    abstract::Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Kastbjerg VG,Gram L

    更新日期:2012-11-01 00:00:00

  • Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food.

    abstract::The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN an...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: García-Gimeno RM,Hervás-Martínez C,de S

    更新日期:2002-01-30 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


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

    更新日期:2010-01-01 00:00:00

  • Spoilage yeasts in the wine industry.

    abstract::Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w)). A few species are capable of spoiling foods produced according to good manufacturing practices (GMPs). These can survive and grow under stress conditions where other microorganisms are n...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: Loureiro V,Malfeito-Ferreira M

    更新日期:2003-09-01 00:00:00

  • Resistance of hepatitis A virus in mussels subjected to different domestic cookings.

    abstract::Hepatitis A is a worldwide infectious disease. Shellfish consumption has always been one of the major risk factors for hepatitis A infection, especially when these products are eaten raw or slightly cooked. Moreover, the cooking does not always guarantee the harmlessness of shellfish. The aim of the present study was ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Croci L,De Medici D,Di Pasquale S,Toti L

    更新日期:2005-11-25 00:00:00

  • Characterization and safety evaluation of enterococci isolated from Spanish goats' milk cheeses.

    abstract::Enterococci are common constituents of dairy products such as cheese, in which it is believed that they contribute to the development of some of their organoleptic properties. This is particularly true in the Mediterranean region, where farmhouse cheeses are generally made from raw milk, which tends to harbour enteroc...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Martín-Platero AM,Valdivia E,Maqueda M,Martínez-Bueno M

    更新日期:2009-06-01 00:00:00

  • Prevalence and antimicrobial resistance of Salmonella isolated from two pork processing plants in Alberta, Canada.

    abstract::This study investigated the frequency of Salmonella serovars on pig carcasses at various processing steps in two commercial pork processing plants in Alberta, Canada and characterized phenotypic and genotypic antimicrobial resistance (AMR) and PFGE patterns of the Salmonella isolates. Over a one year period, 1000 swab...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Sanchez-Maldonado AF,Aslam M,Service C,Narváez-Bravo C,Avery BP,Johnson R,Jones TH

    更新日期:2017-01-16 00:00:00

  • Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products.

    abstract::A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Schulz E,Jensen B,Celerynova E

    更新日期:1988-05-01 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


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

    更新日期:2008-08-15 00:00:00

  • Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry.

    abstract::Prophages account for most of the genetic diversity among strains of a given bacterial species, and represent a latent source for the generation of virulent phages. In this work, a set of 30 commercial, collection and dairy-isolated Lactobacillus casei group strains were used. A species-specific PCR assay allowed a re...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Mercanti DJ,Carminati D,Reinheimer JA,Quiberoni A

    更新日期:2011-01-05 00:00:00

  • The role of hens' eggs in outbreaks of salmonellosis in north Spain.

    abstract::Most outbreaks of salmonellosis occurring in Spain are transmitted by hens' eggs. This prompted a study on the incidence of Salmonella in eggs. Salmonella was found in 5 of 372 eggs associated with foodborne disease; one strain was isolated from the inside of the egg. In 998 eggs not associated with human salmonellosi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Perales I,Audicana A

    更新日期:1989-05-01 00:00:00

  • Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro.

    abstract::Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Pérez-Torrado R,Llopis S,Jespersen L,Fernández-Espinar T,Querol A

    更新日期:2012-06-15 00:00:00

  • Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.

    abstract::The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO2/25% N2) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Zhang J,Li Y,Liu X,Lei Y,Regenstein JM,Luo Y

    更新日期:2019-03-16 00:00:00

  • Lactic acid bacteria growth promoters from Spirulina platensis.

    abstract::Spirulina has been used for many years as human food because of its high protein content and nutritional value. Some strains also produce bioactive substances that may inhibit or promote microbial growth. Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Parada JL,Zulpa de Caire G,Zaccaro de Mulé MC,Storni de Cano MM

    更新日期:1998-12-22 00:00:00

  • Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China.

    abstract::Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

    更新日期:2020-07-16 00:00:00

  • Risk scoring for setting priorities in a monitoring of antimicrobial resistance in meat and meat products.

    abstract::Meat and meat products can be contaminated with different species of bacteria resistant to various antimicrobials. The human health risk of a type of meat or meat product carry by emerging antimicrobial resistance depends on (i) the prevalence of contamination with resistant bacteria, (ii) the human health consequence...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Presi P,Stärk KD,Stephan R,Breidenbach E,Frey J,Regula G

    更新日期:2009-03-31 00:00:00

  • In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations.

    abstract::The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the pre...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Valdés-Varela L,Ruas-Madiedo P,Gueimonde M

    更新日期:2017-02-02 00:00:00