Relevant bibliographies by topics / Food yeast

Academic literature on the topic 'Food yeast'

Author: Grafiati
Published: 9 March 2023
Last updated: 10 March 2023

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Journal articles on the topic "Food yeast"

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Knight, Michael T., Melissa C. Newman, M. Joseph Benzinger, Karen L. Neufang, James R. Agin, J. Sue McAllister, Mary Ramos, et al. "Comparison of the Petrifilm Dry Rehydratable Film and Conventional Culture Methods for Enumeration of Yeasts and Molds in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 806–24. http://dx.doi.org/10.1093/jaoac/80.4.806.

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Abstract A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high- level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.
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Lowes, K. F., C. A. Shearman, J. Payne, D. MacKenzie, D. B. Archer, R. J. Merry, and M. J. Gasson. "Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK." Applied and Environmental Microbiology 66, no. 3 (March 1, 2000): 1066–76. http://dx.doi.org/10.1128/aem.66.3.1066-1076.2000.

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ABSTRACT The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin inAspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously expressed mycocin had similar physiological properties and an almost identical spectrum of biological activity against a number of yeasts isolated from silage and yoghurt. Two food and feed production systems prone to yeast spoilage were used as models to assess the ability of mycocin HMK to act as a biocontrol agent. The onset of aerobic spoilage in mature maize silage was delayed by application of A. niger mycocin HMK on opening because the toxin inhibited growth of the indigenous spoilage yeasts. This helped maintain both higher lactic acid levels and a lower pH. In yoghurt spiked with dairy spoilage yeasts, A. niger mycocin HMK was active at all of the storage temperatures tested at which yeast growth occurred, and there was no resurgence of resistant yeasts. The higher the yeast growth rate, the more effective the killing action of the mycocin. Thus, mycocin HMK has potential applications in controlling both silage spoilage and yoghurt spoilage caused by yeasts.
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Péter, G. "Biodiversity of Zygosaccharomyces species in food systems." Acta Alimentaria 51, no. 1 (February 28, 2022): 43–51. http://dx.doi.org/10.1556/066.2021.00142.

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Abstracts Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. Especially the number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.
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Brr, A. A. H., and A. G. Mahmoud Y. "Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt." Czech Journal of Food Sciences 23, No. 1 (November 15, 2011): 12–19. http://dx.doi.org/10.17221/3366-cjfs.

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A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 &times; 10<sup>6 </sup>&plusmn; 1.1 &times; 10<sup>6</sup>, 2.1&nbsp;&times; 10<sup>5</sup> &plusmn; 0.9 &times; 10<sup>5</sup>, and 1.4 &times; 10<sup>7</sup> &plusmn; 0.7 &times; 10<sup>7</sup>, respectively. A total of 158 yeast isolates of 23 species were isolated and identified. Candida, Cryptococcus, Debaromyces, Issatchenkia, Pichia, Rhodotorula, Saccharomyces, Trichosporon and Yarrowia species were recovered from the examined samples of fresh chicken meat products in varying percentages ranging from 5% to 50%. The tested plant extracts of cinnamon, clove and thyme revealed a potent anti-yeast activity against C. albicans, D. hansenii and S. cerevisiae at 20% concentration, and a moderate inhibitory activity against these yeast strains at 10% concentration, while garlic extract had a lesser inhibitory effect on the yeast strains tested at the same concentration. Moreover, thyme, cinnamon and clove extracts had a complete inhibitory effect on chicken fillet inoculated with Candida albicans when incubated at 5&deg;C and 25&deg;C. &nbsp;
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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods." Journal of Food Protection 54, no. 6 (June 1, 1991): 443–47. http://dx.doi.org/10.4315/0362-028x-54.6.443.

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Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.
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Kılıç Kanak, Eda, and Suzan Öztürk Yılmaz. "Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (September 11, 2019): 1268. http://dx.doi.org/10.24925/turjaf.v7i9.1268-1274.2170.

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Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.
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HINTON, ARTHUR, J. A. CASON, and KIMBERLY D. INGRAM. "Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses." Journal of Food Protection 65, no. 6 (June 1, 2002): 993–98. http://dx.doi.org/10.4315/0362-028x-65.6.993.

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Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4°C for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified potato dextrose agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of relatedness of the yeast isolates. Findings indicated that as the carcasses are moved through the processing line, significant decreases in the number of yeasts associated with broiler carcasses usually occur, and the composition of the yeast flora of the carcasses is altered. Significant (P &lt; 0.05) increases in the yeast population of the carcasses generally occur during storage at 4°C, however. Furthermore, it was determined that the same strain of yeast may be recovered from different carcasses at different points in the processing line and that the same strain of yeast may be isolated from carcasses processed on different days in the same processing facility.
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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Evaluation of a Culture Film (Petrifilm™ YM) Method for Enumerating Yeasts and Molds in Selected Dairy and High-Acid Foods." Journal of Food Protection 53, no. 10 (October 1, 1990): 869–74. http://dx.doi.org/10.4315/0362-028x-53.10.869.

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The Petrifilm™ Yeast and Mold (YM) plate was compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) using pour- and surface-plating techniques for its ability to recover yeasts and molds from hard and soft cheeses, cottage cheese, yogurt, sour cream, fruit juice, salad dressing, relishes, and tomato-based sauces. Correlation coefficients of Petrifilm™ YM plates versus pour-APDA, surface-APDA, pour-CPCA, and surface-CPCA for recovering total yeasts and molds from a composite of the eight test foods were, respectively, 0.993, 0.993, 0.994, and 0.995. Slope and intercept values for populations detected using Petrifilm™ YM plates versus traditional systems ranged, respectively, from 0.984 to 1.008 and −0.051 to 0.149. The coefficient of variation for total yeast and mold populations recovered on Petrifilm™ YM plates was 1.0% compared to 1.2 to 1.7% for traditional enumeration systems. Regardless of the enumeration system employed or the type of fungal cell, i.e., yeast or mold, being enumerated, significantly (P ≤ 0.05) higher populations were generally detected after 5 d compared to 3 d of incubation. After 5 d of incubation, in no case were yeast or total yeast and mold populations detected in the eight food products using Petrifilm™ YM plates significantly lower than respective populations detected using traditional pour- and surface-plating techniques and media. When Petrifilm™ YM plates were used, significantly higher total yeast and mold populations were detected in 3, 1, and 1 out of eight food products compared to using, respectively, pour-APDA, surface-APDA, and surface-CPCA enumeration systems. The Petrifilm™ YM plate offers an acceptable alternative to traditional methods for enumerating yeasts and molds in the dairy and high-acid products evaluated in this study.
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Kümmerle, Michael, Siegfried Scherer, and Herbert Seiler. "Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy." Applied and Environmental Microbiology 64, no. 6 (June 1, 1998): 2207–14. http://dx.doi.org/10.1128/aem.64.6.2207-2214.1998.

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ABSTRACT Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films suitable for FT-IR measurement. Informative windows in the spectrum were selected and combined to achieve optimal results. A reference spectrum library was assembled, based on 332 defined yeast strains from international yeast collections and our own isolates. All strains were identified with conventional methods using physiological and morphological characteristics. In order to assess identification quality, another 722 unknown yeast isolates not included in the reference spectrum library were identified both by classical methods and by comparison of their FT-IR spectra with those of the reference spectrum library. Ninety-seven and one-half percent of these isolates were identified correctly by FT-IR. Easy handling, rapid identification within 24 h when starting from a single colony, and a high differentiation capacity thus render FT-IR technology clearly superior to other routine methods for the identification of yeasts.
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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (November 15, 2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.

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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.
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Dissertations / Theses on the topic "Food yeast"

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Minabe, Masaharu. "The lipids of post-fermentation yeast." Thesis, Heriot-Watt University, 1992. http://hdl.handle.net/10399/1487.

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Gopal, Chandra V. "Expressed recombinant genes and yeast energy metabolism." Thesis, Cardiff University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314759.

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Tudor, E. A. "Yeast contamination of meats and processing equipment." Thesis, University of Bath, 1989. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234640.

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Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages." Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratterizzazione dei composti bioattivi prodotti da questi lieviti e lo studio dell'interazione tra le molecole antimicrobiche naturali e i lieviti/ le muffe sensibili, abbiamo voluto valutare il loro possibile impiego per combattere microrganismi contaminanti nell’agricoltura biologica e nel settore vinicolo. Nella prima parte della tesi è stata valutata l’azione inibente di sette ceppi di M. pulcherrima nei confronti di lieviti enologici principalmente coinvolti nel processo di vinificazione come Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces e Saccharomyces. Un’efficace azione antagonista dei ceppi di M. pulcherrima è stata osservata nei confronti di lieviti indesiderati appartenenti ai generi Pichia, Brettanomyces e Hanseniaspora, mentre tale attività antimicrobica non si evidenziava nei confronti di Saccharomyces cerevisiae. Il secondo argomento trattato ha riguardato l’isolamento del gene che codifica Kpkt, la tossina killer prodotta da Tetrapisispora phaffii che possiede un’ampia attività antimicrobica nei confronti di vari lieviti alterativi del vino. La distruzione del gene ha provocato una perdita completa del fenotipo killer confermando così che TpBgl2p esercita un'attività antimicrobica. Il risultato ottenuto è la base per valutare la possibilità di esplorare la produzione eterologa della proteina che potrebbe essere utilizzata in campo enologico per ridurre le contaminazioni nel vino in sostituzione della SO2. Nella terza parte della tesi, l’attenzione è stata focalizzata sul danno indotto dalle tossine Kwkt and Pikt, prodotte rispettivamente da Kluyveromyces wickerhamii e Wickerhamomyces anomalus, coinvolte nel biocontrollo dei lieviti spoilage Brettanomyces/ Dekkera in vinificazione. L’effetto delle micocine è stato comparato con quello dell’anidride solforosa, generalmente usata come composto sintetico antimicrobico negli alimenti e nelle bevande fermentate. I risultati hanno mostrato diversi meccanismi di controllo della crescita di B. bruxellensis tra le due tossine e tra le tossine killer e il biossido di zolfo, anche se l'attività antimicrobica di quest’ultimo è fortemente influenzata dal fattore pH. Nella quarta parte della tesi è stata valutata l'interazione tra diversi lieviti ad attività antimicrobica e alcuni funghi filamentosi che in genere colonizzano i frutti maturi. Preliminarmente è stato eseguito uno screening in piastra per valutare l’eventuale effetto inibente di 42 lieviti verso 5 muffe, che causano i principali danni in frutta e verdura durante il periodo di post-raccolta. In una seconda fase, dieci ceppi selezionati sono stati testati per la loro attività inibitoria efficace contro le muffe in test in vivo su uva, limoni, arance, fragole e ciliegie. I risultati indicano che, tra i ceppi saggiati la migliore e interessante attività antagonista nei confronti delle muffe testate, è stata mostrata da due ceppi appartenenti a Wickerhamomyces anomalus e Metschnikowia pulcherrima.
In recent years, the bioactive compounds with antimicrobial activity such as yeast killer toxins, bacteriocins and natural antifungal agents are employed to reduce or inhibit the growth and the development of undesired fungi, yeasts or bacteria. Their use was proposed in alternative or in combination to the addition of synthetic antimicrobial agent in food and fermented beverage. The present research focused on the antimicrobial role and the characterization of bioactive molecules produced by yeast strains belonging to Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus species. Following a characterization of the antimicrobial compounds produced by these yeasts and investigating on the interaction between natural antimicrobial molecules and sensitive yeasts/moulds, the present study focused the attention on their use to combat contaminating microorganisms in “organic” agriculture and in wine industry. In the first part of the present thesis seven different strains of M. pulcherrima were screened to evaluate the growth inhibition of the main oenological yeasts such as Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces and Saccharomyces involved in winemaking process. The effective antagonistic actions of M. pulcherrima strains was showed on undesired wild spoilage yeasts, such as the Pichia, Brettanomyces and Hanseniaspora genera, while Saccharomyces cerevisiae was not affected by the antimicrobial action of M. pulcherrima. The objective of the second part of this study was the isolation of the gene encoding Kpkt, a killer toxin produced by Tetrapisispora phaffii. The gene disruption caused a complete loss of the killer phenotype thus confirming that TpBgl2p exerts an effective killer activity and that the gene is effectively involved in the expression of the zymocin. The result obtained gives the basis to explore the heterologous production of the protein that could be used as starter in enological field to reduce wine contamination. In the third part of the thesis, the attention was focused on the damage induced by Kwkt and Pikt killer proteins, produced by Kluyveromyces wickerhamii and Wickerhamomyces anomalus, involved in the biocontrol of Brettanomyces/ Dekkera spoilage yeast in the wine industry. The effect of mycocins was also compared with sulfur dioxide, generally used as antiseptic in food and beverage industries. The results showed different mechanisms of control of B. bruxellensis growth within the two mycocins. Different mechanisms of action were also found between killer toxins and sulfur dioxide that is strongly influenced by pH. In the fourth part of this work it was evaluated the interaction between several yeasts that exhibit antimicrobial activity and some filamentous fungi that generally colonize mature fruits. Preliminarily, a plate screening was performed to assess inhibitory effect of 42 yeasts against 5 moulds, main spoilage microorganisms in vegetables and fruits during postharvest. In a second step, ten selected strains were tested for their effective inhibitory activity against moulds in vivo assay on grapes, lemons, oranges, strawberries and cherries. Results indicated that the best antagonistic activity was exhibited by Wickerhamomyces anomalus and Metschnikowia pulcherrima species that produced a significant reduction of moulds.
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Pires, Xavier Alexandre Cabaceira. "Implementação do referencial IFS (International Food Standard) numa indústria de produção de leveduras para panificação e pastelaria." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4124.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
The growing concern over food safety companies with international presence and the requirements of many European retailers and wholesalers increase the need for integration with other standard quality management systems. The work consists in study the implementation of standard IFS in an industry that produces yeast for baking and pastry, Lallemand Ibéria, SA. In a preliminary step, it was obtained the International Food Standard version 5 - which includes guides, guidelines and requirements for the certification process. The standard has been studied and analyzed in order to understand the best methods to meet the requirements, and was researched the applicable legislation to food and the published literature. It was made a pre-audit to evaluate the current situation of the company. Then it was found and worked out all the associated documentation, as well as an action plan and changes to be considered for the implementation of the standard. In this context has been revised the quality and food safety systems implemented and were made significant changes in the company to adapt to the requirements of this standard.
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Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.

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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast cultures and successfully predicts the dynamics of cell growth, substrate consumption (nitrogen and carbon sources) and metabolite production (ethanol and storage carbohydrates).

The developed model was used for the determination of optimal operating conditions, in the sense of a production criterion. To this end, two different approaches were used: a control vector parameterization approach and a semi-analytical formulation of the optimal operating policy. The two approaches were compared with numerical and experimental data. The results of the two approaches lead to the determination of similar optimal operation conditions, which have been implemented for a new experimental phase. Moreover, these optimal conditions are in agreement with the profiles obtained by industrial manufacturers through an empirical optimization of the process.


Doctorat en Sciences de l'ingénieur
info:eu-repo/semantics/nonPublished

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Faulkner, James Duncan Bruce. "A novel series of expression vectors for use in the yeast Saccharomyces cerevisiae." Thesis, University of Kent, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334250.

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Miura, Yutaka. "Studies on the high-level production of various food-related materials in the food yeast Candida utilis." Kyoto University, 2000. http://hdl.handle.net/2433/181073.

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Matni, Gisèle. "Speciation of selenium in food supplements." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=40393.

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Selective isolation protocols of selenium (Se) species integrated to Se specific atomic absorption spectroscopy (AAS) detection were developed and optimized for Se speciation in food supplements, including selenized yeasts. By ultrafiltration, 69.18% of Se in the extract was found as a low molecular weight soluble form, the remaining 30.82% was bound to high molecular weight components. After a cation-exchange chromatography of the ultrafiltrate, 3.77% of the Se in the extract was found in the aqueous washings of the column indicating the presence of free inorganic anions of Se; the 65.41% of Se retained on the column corresponded to the free organic Se cations. The limit of detection for the HPLC-THG-AAS system was 1.85 ng of Se. Se was shown to be widely distributed over all the proteins with one sharp peak corresponding to the free forms of Se. Four major peaks were found at MW $>$ 250 000 Da (15.97% of Se recovered), between 102 330 and 117 490 Da (7.06%), between 48 977 and 53 703 Da (12.71%) and close to the dye migration band (17.25%).
Selective isolation and HPLC-AAS protocols were also developed and optimized for the determination of free organic forms e.g. selenomethionine (SeMet), selenocystine (SeCystine) and inorganic forms of selenium in aqueous solutions, and in complex matrices such as nutritional supplements and mixtures of free amino acids. The selenoamino acid in alkaline solution was first derivatized with 1-fluoro-2,4-dinitrobenzene. After removal of excess of reagent by partitioning with diethyl ether, the N-dinitrophenyl (DNP)-derivatized selenoamino acid was acidified and extracted with diethyl ether. Inorganic Se(IV) was extracted from the acidic aqueous phases by complexation with 1,2-phenylenediamine, forming a piazselenol. Se derivatives were determined selectively by HPLC-THG-AAS. A selective chromatographic mechanism based on $ pi$-electron interactions was optimized using a silica stationary phase derivatized with p-nitrophenyl moieties. Co-injections of DNP-SeMet, DNP-SeCystine and piazselenol save retention times of 3.7, 4.0 and 4.9 min, respectively, using a methanolic mobile phase containing 1.5% triethylamine and 0.013M acetic acid. Primary analytical validation parameters including stability, linearity and limits of detection were obtained using purified DNP-SeMet, DNP-SeCystine and piazselenol standards which were characterized by $ sp1$H-, $ sp{13}$C- and $ sp{77}$Se-NMR analysis and/or fast atom bombardment MS techniques. The calibration graphs for sequential dilutions of these Se standards were linear and the limits of detection from the resultant calibration graphs were 17 ng, 0.21 ng and 18.53 ng of Se, respectively. The purified DNP-SeMet and DNP-SeCystine were found to be photosensitive. The recovery of SeMet, SeCystine and inorganic Se from the stock solutions and/or nutritional supplements was virtually quantitative. In the presence of a 500-fold excess of other amino acids, the recovery of SeMet and SeCystine (96.1 $ pm$ 3.9% and 98.08 $ pm$ 4.2%, respec
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Jenkins, David Martyn. "The impact of dehydration and rehydration on brewing yeast." Thesis, University of Nottingham, 2011. http://eprints.nottingham.ac.uk/29243/.

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In the brewing industry it is standard practice to propagate a pure yeast culture and inoculate (pitch) it into the fermentation vessel. Once fermentation is complete, yeast is recovered and reused in subsequent fermentations (known as serial repitching) until a decline in performance occurs or the required number of successive fermentations has been conducted. Propagation is currently required to initiate the entire process again, which requires additional equipment, energy, water inputs and time. It has long been proposed that Active Dried Yeast (ADY) offers an alternative method of yeast supply. Adoption of this innovation by the brewing industry has been low because of perceived issues with the fermentation performance of ADY, the availability of strains and hygiene concerns. In the current study the fermentation performance of ADY has been assessed with respect to viability, genomic stability, membrane integrity, yeast growth, attenuation, uptake of wort nutrients and aspects of flavour development. ADY requires rehydration before use and it has been demonstrated that viability is impaired in these slurries, though the extent of viability loss was dependent on strain and rehydration conditions. The source of cell death is unclear. Mitochondrial and genomic DNA integrity was assessed using a variety of techniques and shown to be unaffected by dehydration and rehydration. In contrast membrane integrity was affected. Changes in membrane fluidity, sterol content and fitness to perform could be detected in ADY. Performance of ADY in fermentation was also impaired. A lag in cell growth, attenuation and sugar and amino acid uptake were noted. Diacetyl formation occurred more rapidly and end fermentation diacetyl levels were higher for ADY. These differences were not maintained during serial repitching. It is proposed that ADY could be utilised to replace freshly propagated yeast, but direct addition to fermenters would require an improvement of performance during the first fermentation.
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Books on the topic "Food yeast"

1

Tibor, Deák. Handbook of food spoilage yeasts. 2nd ed. Boca Raton: Taylor & Francis, 2007.

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Tibor, Deák. Handbook of food spoilage yeasts. Boca Raton: CRC Press, 1996.

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Radomír, Lásztity, ed. Use of yeast biomass in food production. Boca Raton: CRC Press, 1991.

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Deák, Tibor. Handbook of food spoilage yeasts. 2nd ed. Boca Raton, FL: CRC Press, 2008.

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T, Boekhout, and Robert V. 1965-, eds. Yeasts in food: Beneficial and detrimental aspects. Cambridge: Woodhead Pub., 2003.

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Amparo, Querol, and Fleet G. H. 1946-, eds. Yeasts in foods and beverages. Berlin: Springer, 2006.

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1945-, Nori Angela, and Greenberg, Ron, 1949- So what can I eat, eh?., eds. Freedom from allergy cookbook: Wheat, yeast and milk free recipes. 3rd ed. Vancouver, B.C., Canada: Blue Poppy Press, 1991.

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Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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Crook, William G. The yeast connection: A medical breakthrough. New York: Vintage Books, 1986.

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Crook, William G. The yeast connection: A medical breakthrough. 2nd ed. Jackson, Tenn: Professional Books, 1985.

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Book chapters on the topic "Food yeast"

1

Reed, Gerald, and Tilak W. Nagodawithana. "Food and Feed Yeast." In Yeast Technology, 413–40. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-9771-7_10.

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Kellershohn, Julie, and Inge Russell. "Yeast Biotechnology." In Advances in Food Biotechnology, 303–10. Chichester, UK: John Wiley & Sons Ltd, 2015. http://dx.doi.org/10.1002/9781118864463.ch18.

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Van Rooijen, Rutger, and Paul Klaassen. "Baker’s yeast." In Genetic Modification in the Food Industry, 158–73. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5815-6_8.

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Stam, H., M. Hoogland, and C. Laane. "Food flavours from yeast." In Microbiology of Fermented Foods, 505–42. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_16.

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Rai, Amit Kumar, and Kumaraswamy Jeyaram. "Role of Yeasts in Food Fermentation." In Yeast Diversity in Human Welfare, 83–113. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-2621-8_4.

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Magliani, Walter, Stefania Conti, Laura Giovati, and Luciano Polonelli. "Yeast Killer Toxins Technology Transfer." In Mycotoxins in Food, Feed and Bioweapons, 275–90. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-00725-5_16.

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Hammond, John. "Brewing with genetically modified amylolytic yeast." In Genetic Modification in the Food Industry, 129–57. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5815-6_7.

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Legras, Jean-Luc, Virginie Galeote, Carole Camarasa, Bruno Blondin, and Sylvie Dequin. "Ecology, Diversity and Applications of Saccharomyces Yeasts in Food and Beverages." In Yeast Diversity in Human Welfare, 283–321. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-2621-8_12.

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Niederhaus, Anke, and Ulf Stahl. "Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi." In Genetically Engineered Food, 62–85. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2005. http://dx.doi.org/10.1002/3527602631.ch3.

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Sheth, Urjita, and Swati Patel. "Production, Economics, and Marketing of Yeast Single Cell Protein." In Food Microbiology Based Entrepreneurship, 133–52. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-5041-4_8.

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Conference papers on the topic "Food yeast"

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Bardhan, Pritam, and Manabendra Mandal. "Rhodotorula mucilaginosa R2: A potent oleaginous yeast isolated from traditional fermented food, as a promising platform for the production of lipid-based biofuels, bioactive compounds and other value added products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qbyp3823.

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Oleaginous yeasts may provide an alternative platform for the sustainable production of microbial lipids-derived biodiesel and other health promoting bioactive metabolites such as natural pigments. In this regard, traditional fermented foods are unique and untapped habitats for the isolation and characterization of oleaginous yeasts with beneficial properties. In this study, we analysed the yeast diversity from selected traditional fermented foods of Manipur and Mizoram, India and studied their oleaginous attributes for biodiesel production. 14 potential oleaginous yeasts were isolated using culture-dependent techniques. The isolates were identified by 5.8S internal transcribed spacer (ITS) rRNA gene sequencing. Intracellular triacylglycerides (TAG) accumulation by yeast cells were confirmed by Nile red fluorescence microscopy. Fatty acid methyl esters (FAME) profile of the yeast strains were analysed by GC-MS. The identified yeast isolates belonged to seven different genera viz. Rhodotorula, Pichia, Candida, Saturnispora, Wickerhamomyces, Zygoascus and Saccharomyces. Rhodotorula mucilaginosa R2 exhibited the maximum lipid content (% lipid/g dry cell weight) of (21.63 %) after 96 h of growth in nitrogen-limited medium. R. mucilaginosa R2 single cell oil (RMSCO) was transesterified into biodiesel with a conversion efficiency of 96.6 % using a heterogeneous potassium hydroxide catalyst (K-RAC) supported on R. mucilaginosa R2 deoiled cake activated carbon. The physico-chemical properties of the biodiesel derived from R. mucilaginosa R2 single cell oil were within the limits of ASTM and EN standards. FAME analysis of the transesterified lipid extract suggested the potential use of yeast derived oil as an alternative to vegetable oil for biodiesel production. Furthermore, carotenoids obtained from the pink yeast R. mucilaginosa R2 was composed of torularhodin, torulene and β-carotene and exhibited strong antioxidant activity. Keywords: Oleaginous yeast, Triacylglycerides, Fermented food, Rhodotorula mucilaginosa
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Alasmar, Reem Moath, and Samir Jaoua. "Investigation and Biological Control of Toxigenic Fungi and Mycotoxins in Dairy Cattle Feeds." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0065.

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Mycotoxins, the secondary fungal metabolites are important contaminants of food and feed. Among the other contaminants, aflatoxin B1 (AFB1) and OTA are frequently detected in the animal feed product. In the present study, the mixed dairy cow feed products were collected from the supermarkets in Qatar and analyzed for the presence of AFB1 and OTA. Yeast strains were isolated and tested for their biological control activities against aflatoxigenic and ochratoxin fungi. We demonstrated that local 15 yeasts isolates have important antifungal potential activities through the synthesis of volatile organic compounds (VOC) that are able to act against the mycotoxigenic fungi and their synthesis of the mycotoxins. Two Yeast strains (4&2) isolated from fermented food, have shown a great antifungal inhibition growth in-vitro as well as spores inhibition and mycotoxins synthesis.
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Ragauskaite, Egle, and Dalia Cizeikiene. "Apple squeeze and sugar beet molasses application for yeast invertase production." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.039.

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Shleikin, Aleksandr, Nadezhda Zhilinskaia, and Natalia Skvortsova. "Morphometric and biochemical analysis of yeast cells under low temperature storage." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.026.

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Hu, Yunfeng, Jing Liang, Qiuyue Yang, and Ningning Li. "Study on Extraction of Polysaccharide by Composite Enzymatic Dilapidating Walls from Waste Wine Yeast Slurry." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.31.

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Rahmanto, Dedy Eko, Deny Arizal, and Nurhayati Nurhayati. "Utilization of Banana Peel for Bioethanol Production Using Baker’s Yeast Starter." In 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220101.012.

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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Riyanti, Eny Ida, and Edy Listanto. "Understanding yeast tolerance as cell factory for bioethanol production from lignocellulosic biomass." In THE SECOND INTERNATIONAL CONFERENCE ON GENETIC RESOURCES AND BIOTECHNOLOGY: Harnessing Technology for Conservation and Sustainable Use of Genetic Resources for Food and Agriculture. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0075157.

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Braddock, R. J., M. E. Parish, and J. K. Goodner. "High Pressure Pasteurization of Citrus Juices." In ASME 1998 Citrus Engineering Conference. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/cec1998-4401.

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High hydrostatic pressures affect chemical reactions and phase changes of matter, denaturing proteins, solidifying lipids and disrupting biological membranes. The consequences of this in food systems has importance in killing spoilage microbes without the need for heat. Some applications of high pressure treatment to the processing of citrus juices are included herein. Effective pressures for pasteurization of yeasts and yeast ascospores in citrus juice fall in the range of 43,000–72,000 psi. The corresponding Dp (time for 1 log cycle reduction) values for inactivation of ascospores were 10 min at 43,000 psi or 8 sec at 72,000 psi. Pressure treatments of orange and grapefruit juices to by-pass thermal processing for pectinesterase (PE) inactivation were in the range of 72,000–130,000 psi. Dp values for orange PE inactivation at 72,000 and 87,000 psi were 83.3 minutes and 2.4 minutes, respectively. Pressures ≥87,000 psi caused instantaneous inactivation of the heat labile form, but did not inactivate the heat stable form of PE. Heat labile grapefruit PE was also more sensitive than orange to pressure. Orange juice pressurized at 100,000 psi for 1 minute had no cloud loss for >50 days. Paper published with permission.
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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.
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Reports on the topic "Food yeast"

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Choudhary, Ruplal, Victor Rodov, Punit Kohli, John D. Haddock, and Samir Droby. Antimicrobial and antioxidant functionalized nanoparticles for enhancing food safety and quality: proof of concept. United States Department of Agriculture, September 2012. http://dx.doi.org/10.32747/2012.7597912.bard.

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General concept. The reported 1-year study tested the feasibility ofpreparing antimicrobial and antioxidant nanoparticlesfunctionalized with natural phenolic compounds, as a first step to reach the ultimate goal - improving safely and quality of foods by developing novel antimicrobial and antioxidant food-contacting materials. The secondary objectives of the study were (a) selecting the most promising phenoliccompounds, (b) building nanoparticles with the selected phenolicgrafted on their Surface, and (c) testing antimicrobial and antioxidant properties of these particles. The study was expected to provide a " go/no go" decision as concerning the prospects of phenolic- bound nanoparticles as antimicrobial and antioxidant agents. Results. In course of the feasibility study, curucminwas chosen as the most promising phenoliccompound due to its high antibacterial activity exceeding other tested compounds by at leas one order of magnitude. Lipsome-typephospholipid/polydiacetylene(PDA) nanoparticlesfunctionalizedwith curcuminwere successfully built. The pitfall of limited curcumin amount that could be covalently bound to theparticle surface was circumvented by inclusion of curcunun in the liposome body. It was suggested onthe basis of fluorescence spectroscopy that curcuminwas bound by hydrophobic forces in the bi1ayer periphery of the Liposomesand therefore mightexert a contact effect on microorganisms. The curcumin­ functionalizednanoparticles(CFN) were shown to have a strong bactericidal activity towards both Gram-negative (E. coli) and Gram-positive (B. ce,·e11s) bacteria, but only limited effect against yeast. Furthermore, beyond the originallyplanned objectives, preliminary trials showed that CFN could be bound to silanized glass surface rendering aנבtiנnicrobial activity to the glass. Tnaddition, the particles showed antioxidantcapacity. Tberefore, it ,vas co11cluded tlוattlוeaims of tlוefeasibility study bad been successfully reached an
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Wilson, Charles, and Edo Chalutz. Biological Control of Postharvest Diseases of Citrus and Deciduous Fruit. United States Department of Agriculture, September 1991. http://dx.doi.org/10.32747/1991.7603518.bard.

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The objectives of this research were to develop control measures of postharvest diseases of citrus and deciduous fruits by using naturally-occurring, non-antibiotic-producing antagonists; study the mode of action of effective antagonists and optimize their application methods. Several antagonists were found against a variety of diseases of fruits and vegetables. One particularly effective yeast antagonist (US-7) was chosen for more in-depth studies. This antagonist outcompetes rot pathogens at the wound site for nutrients and space; it is better adapted than the pathogen to extreme environmental conditions such as temperature, humidity and osmotic changes, and is relatively resistant to common postharvest fungicides. Our data suggests that other modes of action may also be involved. These are induction of host resistance by the antagonists or its products, and direct interaction between the antagonists and the pathogen with the possible involvement of an extracellular material and/or cell wall degrading enzymes produced by the antagonist. However, these interactions were not fully elucidated. The antagonistic activity of US-7 and other biocontrol agents isolated, was enhanced by calcium salts. While the mode of action is not known, the addition of these salts had a significant effect both in laboratory experiments and in large-scale tests. Compatibility of the yeast antagonist with present packinghouse treatments and procedures was determined. An integrated control procedure was developed, utilizing the antagonists together with ultra-low dosages of fungicides and activity-enhancing additives. This cooperative research resulted in numerous publications describing the antagonistic agents. their mode of action and possible commercial application. Patents were developed from this research and a commercial company is pursuing the licensing of these patents and the testing of the procedure on a commercial scale. Our research findings have expanded the potential for using non-antibiotic-producing antagonistic microorganisms in the control of postharvest diseases of fruits and vegetables; thus meeting a critical need to find alternatives to the use of synthetic fungicides on food products.
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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, November 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Avni, Adi, and Gitta L. Coaker. Proteomic investigation of a tomato receptor like protein recognizing fungal pathogens. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600030.bard.

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Maximizing food production with minimal negative effects on the environment remains a long-term challenge for sustainable food production. Microbial pathogens cause devastating diseases, minimizing crop losses by controlling plant diseases can contribute significantly to this goal. All plants possess an innate immune system that is activated after recognition of microbial-derived molecules. The fungal protein Eix induces defense responses in tomato and tobacco. Plants recognize Eix through a leucine-rich-repeat receptor- like-protein (LRR-RLP) termed LeEix. Despite the knowledge obtained from studies on tomato, relatively little is known about signaling initiated by RLP-type immune receptors. The focus of this grant proposal is to generate a foundational understanding of how the tomato xylanase receptor LeEix2 signals to confer defense responses. LeEix2 recognition results in pattern triggered immunity (PTI). The grant has two main aims: (1) Isolate the LeEix2 protein complex in an active and resting state; (2) Examine the biological function of the identified proteins in relation to LeEix2 signaling upon perception of the xylanase elicitor Eix. We used two separate approaches to isolate receptor interacting proteins. Transgenic tomato plants expressing LeEix2 fused to the GFP tag were used to identify complex components at a resting and activated state. LeEix2 complexes were purified by mass spectrometry and associated proteins identified by mass spectrometry. We identified novel proteins that interact with LeEix receptor by proteomics analysis. We identified two dynamin related proteins (DRPs), a coiled coil – nucleotide binding site leucine rich repeat (SlNRC4a) protein. In the second approach we used the split ubiquitin yeast two hybrid (Y2H) screen system to identified receptor-like protein kinase At5g24010-like (SlRLK-like) (Solyc01g094920.2.1) as an interactor of LeEIX2. We examined the role of SlNRC4a in plant immunity. Co-immunoprecipitation demonstrates that SlNRC4a is able to associate with different PRRs. Physiological assays with specific elicitors revealed that SlNRC4a generally alters PRR-mediated responses. SlNRC4a overexpression enhances defense responses while silencing SlNRC4 reduces plant immunity. We propose that SlNRC4a acts as a non-canonical positive regulator of immunity mediated by diverse PRRs. Thus, SlNRC4a could link both intracellular and extracellular immune perception. SlDRP2A localizes at the plasma membrane. Overexpression of SlDRP2A increases the sub-population of LeEIX2 inVHAa1 endosomes, and enhances LeEIX2- and FLS2-mediated defense. The effect of SlDRP2A on induction of plant immunity highlights the importance of endomembrane components and endocytosis in signal propagation during plant immune . The interaction of LeEIX2 with SlRLK-like was verified using co- immunoprecipitation and a bimolecular fluorescence complementation assay. The defence responses induced by EIX were markedly reduced when SlRLK-like was over-expressed, and mutation of slrlk-likeusing CRISPR/Cas9 increased EIX- induced ethylene production and SlACSgene expression in tomato. Co-expression of SlRLK-like with different RLPs and RLKs led to their degradation, apparently through an endoplasmic reticulum-associated degradation process. We provided new knowledge and expertise relevant to expression of specific be exploited to enhance immunity in crops enabling the development of novel environmentally friendly disease control strategies.
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6

FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.
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