当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese.

Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese.

Abstract：

:The appearance of a brown surface discoloration on Portuguese ewes' cheese has never previously been reported on. The regular occurrence of this defect over the past few years has caused serious financial losses to producers, which has led to growing interest in its study. This paper describes a preliminary approach to the problem, based on the hypothesis that pigment producing yeasts are involved. From a group of 51 yeast strains isolated from a number of brown cheese rinds, it was possible to distinguish four pigment producing groups: group I (12 strains), produced an extracellular brown pigment from tyrosine and alkalised the tested media; group II (21 strains), produced a diffusible, reddish-brown pigment from resorcinol and alkalised the tested media; group III (three strains), alkalised the tested media without producing any pigments; group IV (15 strains), neither produced pigments nor alkalised the media. Yarrowia lipolytica and Candida catenulata type strains were also tested and their behaviour was similar to the strains in groups I and IV, respectively. The Filobasidiella neoformans type strain was distinct from all the other groups. The identification methods used for some strains in groups I, II and III suggest that Yarrowia lipolytica species is common to all strains in group I, and that Debaryomyces hansenii is present in both groups II and III. A study of the effect of several metal ions on the production of the brown pigment from tyrosine indicated Mn2+ to be a strong activator. Evidence is provided suggesting that the browning process may be related to tyrosine Yarrowia lipolytica metabolism.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Carreira A,Paloma L,Loureiro V

doi

10.1016/s0168-1605(98)00054-3

subject

Has Abstract

pub_date

1998-06-16 00:00:00

pages

223-30

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(98)00054-3

journal_volume

41

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Exposure assessment of lovastatin in Pu-erh tea.

    abstract：:This paper reports the results of an extensive survey on the levels of lovastatin in Pu-erh tea samples. The microbial source of lovastatin was assessed by testing the ability of fungi with higher isolation frequency in the Pu-erh tea samples to produce lovastatin on Czapek yeast extract agar (CYA). Lovastatin was not...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.03.018

    authors： Zhao ZJ,Pan YZ,Liu QJ,Li XH

    更新日期：2013-06-03 00:00:00

  • In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.

    abstract：:The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations d...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.09.030

    authors： Kamda AG,Ramos CL,Fokou E,Duarte WF,Mercy A,Germain K,Dias DR,Schwan RF

    更新日期：2015-01-02 00:00:00

  • Quorum sensing signals affect spoilage of refrigerated large yellow croaker (Pseudosciaena crocea) by Shewanella baltica.

    abstract：:In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.10.020

    authors： Zhu J,Zhao A,Feng L,Gao H

    更新日期：2016-01-18 00:00:00

  • Efficacy of Salmonella enteritidis-immune lymphokines on horizontal transmission of S. arizonae in turkeys and S. gallinarum in chickens.

    abstract：:Salmonella arizonae (SA) and S. gallinarum (SG) are of economic importance to international poultry production because of their pathogenesis in young poultry during the first week after hatching. Previous studies from our laboratory have shown immune lymphokines (ILK) produced by S. enteritidis (SE)-immunized chickens...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00036-7

    authors： Lowry VK,Tellez GI,Nisbet DJ,Garcia G,Urquiza O,Stanker LH,Kogut MH

    更新日期：1999-05-01 00:00:00

  • Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenes.

    abstract：:Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108662

    authors： Kragh ML,Muchaamba F,Tasara T,Truelstrup Hansen L

    更新日期：2020-09-16 00:00:00

  • Economic approaches to measuring the significance of food safety in international trade.

    abstract：:International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise fro...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(00)00346-9

    authors： Caswell JA

    更新日期：2000-12-20 00:00:00

  • Comparative sequence analysis of enteroaggregative Escherichia coli heat-stable enterotoxin 1 identified in Korean and Japanese Escherichia coli strains.

    abstract：:The aim of this study was to compare the sequence of the astA gene found in 8 Korean and 11 Japanese Escherichia coli isolates. Conventional PCR was used to amplify the astA gene from the chromosomal and plasmid DNA preparation samples of each isolate using commercial DNA extraction kits. Cloning of the PCR products, ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.11.017

    authors： Seo DJ,Choi S,Jeon SB,Jeong S,Park H,Lee BH,Kim GB,Yang SJ,Nishikawa Y,Choi C

    更新日期：2017-02-21 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

  • Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea.

    abstract：:Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.108440

    authors： Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge L

    更新日期：2020-03-02 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

  • Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.).

    abstract：:The purpose of this research was to find safe and suitable starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler), also known as garlic chives or Oriental garlic. This traditional herb has several functional properties and a strong flavour; its leaves are used as food material. Eighteen strain...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.09.016

    authors： Yang J,Ji Y,Park H,Lee J,Park S,Yeo S,Shin H,Holzapfel WH

    更新日期：2014-11-17 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

    doi：10.1016/j.ijfoodmicro.2005.04.008

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

    更新日期：2005-11-25 00:00:00

  • Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.

    abstract：:One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-prepared bushera. Isolates were phenotypically characterised by their ability to ferment 49 carbohydrates using API 50 CHL kit...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00148-4

    authors： Muyanja CM,Narvhus JA,Treimo J,Langsrud T

    更新日期：2003-02-15 00:00:00

  • Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation.

    abstract：:In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) d...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.10.007

    authors： Giovani G,Rosi I,Bertuccioli M

    更新日期：2012-11-15 00:00:00

  • The influence of temperature, pH, and water immersion on the high hydrostatic pressure inactivation of GI.1 and GII.4 human noroviruses.

    abstract：:Detection of human norovirus (HuNoV) usually relies on molecular biology techniques, such as qRT-PCR. Since histo-blood group antigens (HBGAs) are the functional receptors for HuNoV, HuNoV can bind to porcine gastric mucin (PGM), which contains HBGA-like antigens. In this study, PGM-conjugated magnetic beads were used...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.08.020

    authors： Li X,Chen H,Kingsley DH

    更新日期：2013-10-15 00:00:00

  • Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems.

    abstract：:Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.03.005

    authors： Liu TT,Yang TS

    更新日期：2012-05-01 00:00:00

  • Predictive microbiology: providing a knowledge-based framework for change management.

    abstract：:This contribution considers predictive microbiology in the context of the Food Micro 2002 theme, "Microbial adaptation to changing environments". To provide a reference point, the state of food microbiology knowledge in the mid-1970s is selected and from that time, the impact of social and demographic changes on micro...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(02)00231-3

    authors： McMeekin TA,Ross T

    更新日期：2002-09-15 00:00:00

  • Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.

    abstract：:The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 in m...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.03.004

    authors： Desfossés-Foucault É,LaPointe G,Roy D

    更新日期：2014-05-16 00:00:00

  • Transmission pathway of Helicobacter pylori: does food play a role in rural and urban areas?

    abstract：:Helicobacter pylori is a Gram-negative microaerophilic bacterium that has colonized the human gastric mucosa. This infection is very common and affects more than half of the human population. The prevalence is however unbalanced between rural developing areas (more than 80%) and urban developed areas (less than 40%). ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2010.01.016

    authors： Vale FF,Vítor JM

    更新日期：2010-03-31 00:00:00

  • Discrimination of infectious and heat-treated norovirus by combining platinum compounds and real-time RT-PCR.

    abstract：:Human noroviruses (NoV) are major agents of foodborne outbreaks. Because of the lack of a standardized cell culture method, real-time reverse transcriptase PCR is now commonly used for the detection of NoV in foodstuffs and environmental samples. However, this approach detects the viral nucleic acids of both infectiou...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.01.015

    authors： Fraisse A,Niveau F,Hennechart-Collette C,Coudray-Meunier C,Martin-Latil S,Perelle S

    更新日期：2018-03-23 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

  • Incidence and control of Listeria monocytogenes in foods in Denmark.

    abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00157-9

    authors： Nørrung B,Andersen JK,Schlundt J

    更新日期：1999-12-15 00:00:00

  • Comparisons of water activity and temperature impacts on growth of Fusarium langsethiae strains from northern Europe on oat-based media.

    abstract：:This study has examined the effect of water activity (a(w), 0.995-0.90) and temperature (10-37 degrees C) on the lag phases prior to growth, growth rates and used models to develop two dimensional profiles for optimum and marginal conditions for two strains of Fusarium langsethiae from four northern European countries...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.07.021

    authors： Medina A,Magan N

    更新日期：2010-09-01 00:00:00

  • Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR.

    abstract：:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.10.026

    authors： Liu Y,Mustapha A

    更新日期：2014-01-17 00:00:00

  • Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat.

    abstract：:The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as af...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.11.016

    authors： Juck G,Neetoo H,Beswick E,Chen H

    更新日期：2012-02-01 00:00:00

  • Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

    abstract：:Verrucosidin, which is a tremorgenic mycotoxin responsible for neurological diseases, has been detected in different dry-ripened foods as consequence of the growth of toxigenic molds. To improve food safety, the presence of verrucosidin producing molds in these kind foods should be quantified. The aim of this study wa...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.10.020

    authors： Rodríguez A,Córdoba JJ,Werning ML,Andrade MJ,Rodríguez M

    更新日期：2012-02-01 00:00:00

  • Biocontrol of Aspergillus flavus on peanut kernels by use of a strain of marine Bacillus megaterium.

    abstract：:A strain of marine Bacillus megaterium isolated from the Yellow Sea of East China was evaluated for its activity in reducing postharvest decay of peanut kernels caused by Aspergillus flavus in in vitro and in vivo tests. The results showed that the concentrations of antagonist had a significant effect on biocontrol ef...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.01.036

    authors： Kong Q,Shan S,Liu Q,Wang X,Yu F

    更新日期：2010-04-30 00:00:00

  • Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit.

    abstract：:The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.08.001

    authors： Fagundes C,Pérez-Gago MB,Monteiro AR,Palou L

    更新日期：2013-09-16 00:00:00

  • Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine.

    abstract：:Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly m...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.01.025

    authors： Jackowetz JN,Mira de Orduña R

    更新日期：2012-04-16 00:00:00

  • Hydrolysis of esters by staphylococci.

    abstract：:The objective of this work was to characterize the hydrolysis of esters by staphylococci in order to understand if they could contribute to the release of free fatty acids in sausage. Cell-free extracts and extracellular concentrates of staphylococci were examined for esterase activities against p-nitrophenyl esters a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(97)00042-1

    authors： Talon R,Montel MC

    更新日期：1997-05-20 00:00:00