Relevant bibliographies by topics / Yeasts and moulds

Academic literature on the topic 'Yeasts and moulds'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Yeasts and moulds"

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Cenci-Goga, Beniamino, Deborah Cruciani, Silvia Crotti, Musafiri Karama, Gamze Yıldırım, Menekşe Bulut, Concetta Marino, and Luca Grispoldi. "Diversity of yeasts and moulds in dairy products from Umbria, central Italy." Journal of Dairy Research 88, no. 2 (May 2021): 217–20. http://dx.doi.org/10.1017/s002202992100042x.

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AbstractIn this research communication we report on the diversity of yeast and mould species in 69 samples of milk and different dairy products from three plants located in Umbria, central Italy. Isolates were characterised both macroscopically and microscopically and then identified by PCR and genome sequencing of the ITS region and the D1–D2 domain of the large-subunit rRNA gene for filamentous fungi and yeasts, respectively. Out of the 69 samples analysed, 51 (73.9%) tested positive for the presence of yeasts, whereas moulds were detected in 25 (36.2%) samples. A total of 9 yeast species belonging to 8 different genera and 13 mould species belonging to 6 different genera were isolated. The most common genera isolated were Debaryomyces and Kluyveromyces among the yeasts and Penicillium and Galactomyces among the moulds. Microbiota play a key role in the formation of flavour, aroma, texture and appearance of dairy products. This complex microbial ecosystem includes both cultured and external bacteria, yeasts and moulds. Some of them have an important role in the production of cheeses, whereas others are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Some species can produce mycotoxins, representing a potential hazard for the consumer's safety. This study provides interesting information on the diversity of fungi species in dairy products from central Italy that can be of major importance to identify these products and to develop adequate strategies for fungal spoilage control and consumer safety.
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LUND, A. "Yeasts and Moulds in the Bovine Rumen." Microbiology 81, no. 2 (February 1, 2000): 453–62. http://dx.doi.org/10.1099/00221287-81-2-453.

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Summary: Only small numbers of fungi were found in the rumen fluid of cattle cultured on agar plates at 39°C, the counts being up to 3500 yeast colonies/ml, with a similar number of mould colonies. However, considerably larger numbers of yeast colonies appeared on plates incubated at 25°C. Nine species of yeasts were isolated belonging to Candida (including corresponding species of Pichia), Trichosporon, Torulopsis, Kluyveromyces, Saccharomycopsis, and Hansenula. The predominating species were Candida krusei, Trichosporon cutaneum and Trichosporon capitatum. The most common moulds were members of the Mucoraceae, of which Absidia corymbifera, A. ramosa, and Mucor pusillus were identified. Aspergillus fumigatus was isolated frequently. The fungal content of rumen fluid seemed to be dependent on the diet of the animal, and no particular fungal flora could be associated with the rumen per se. The predominating Candida krusei, and also the rarely-isolated species Torulopsis pintolopesii and Kluyveromyces bulgaricus, could reproduce under anaerobic conditions in vitro, but another commonly occurring yeast, Trichosporon capitatum, was unable to grow under the same conditions. The majority of yeast cells were obviously destroyed during passage through the alimentary tract, whereas large quantities of moulds could be excreted in a viable state.
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Garcia, M. E., P. Lanzarot, V. Lopez Rodas, E. Costas, and J. L. Blanco. "Fungal flora in the trachea of birds from a wildlife rehabilitation centre in Spain." Veterinární Medicína 52, No. 10 (January 7, 2008): 464–70. http://dx.doi.org/10.17221/2049-vetmed.

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In the present work we study the prevalence of fungal flora in the tracheal epithelium of wild birds in a rehabilitation centre. Two hundred and sixteen birds representing 26 species from seven orders were sampled. Yeasts and moulds were isolated from 92 of the birds sampled (42.5%); in 24.5% only yeasts, in 12.5% only moulds and in 5.5% both moulds and yeasts together. The cattle egret was where the greatest number of animals with positive isolation was detected. The prevalence of yeasts shows significant differences between raptors and Ciconiiformes. Within the yeast flora, basically there were strains belonging to the genus <i>Candida</i>, mainly <i>C. albicans</i>. In the moulds, almost a half of them belonged to the genus <i>Aspergillus</i>.
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Valkaj, K., S. Kalit, M. T. Kalit, and W. L. Wendorff. "Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 217–21. http://dx.doi.org/10.17221/71/2012-cjfs.

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The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P &lt; 0.01), protein, and total solids contents (P &lt; 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three samples purchased from the supermarkets had high numbers of yeasts and moulds. The yeasts Mucor sp. and Candida famata, and moulds Aspergillus niger and Aspergillus ochraceus, were detected in dry red pepper. The results showed that there was potential yeast and mould contamination among the Prgica cheeses produced from raw milk, as well as Prgica cheeses purchased from the supermarkets, produced from pasteurised milk under controlled conditions, also contained high numbers of yeasts and moulds probably due to contamination by dry red pepper used in their production. &nbsp;
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Pesic-Mikulec, Dragana, and Lazar Stojanovic. "Impact of ecological parameters on presence of yeasts and moulds in raw milk." Veterinarski glasnik 59, no. 3-4 (2005): 445–51. http://dx.doi.org/10.2298/vetgl0504445p.

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Ecological parameters such as temperature, humidity and other climatic factors in different geographical regions and ecological factors of food production have a complex impact on the speed of growth and multiplication of mould and yeasts. They enable one type of microorganisms to multiply on account of others. Several factors have an impact on the growth of mould and yeasts in raw milk, and the most important ones are as follows: aw, pH and temperature. The interplay between factors ultimately determines grow of yeasts and moulds in raw milk.
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Gulbe, Gundega, and Anda Valdovska. "Diversity of Microscopic Fungi in the Raw Milk from Latvian Organic Farms." Proceedings of the Latvia University of Agriculture 31, no. 1 (July 29, 2014): 46–53. http://dx.doi.org/10.2478/plua-2014-0006.

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Abstract Raw milk is an ideal growth medium for microorganisms (including many fungal species), as such milk provides all necessary nutrients and conditions for their growth. The objective of the present study was to investigate the diversity of microscopic fungi in the milk obtained in Latvian organic farms depending on cow herd size and season. The study was carried out on 547 milk samples taken from 14 organic dairy farms from December 2011 to November 2012. The farms were divided into three groups according to herd size: small (S - 3-30 cows per shed), medium (M – 31–60 cows per shed), and large (L – 61–120 cows per shed). Milk samples from all four quarters in the same sampling tube were studied. Yeasts and moulds were found in 63.1% and 44.2% of samples, respectively. The identified mould strains belonged to 15 genera - most frequently to Absidia, Aspergillus, Apophysomyces, Mucor, Penicillium, and Rhizopus spp. The highest occurrence of yeasts and moulds was in L herds (73.6% and 50.9%, respectively). Also, milk samples from L herds had the greatest degree of yeast and mould contamination (5.3 and 2.8 log CFU mL-1, respectively). It was found that the occurrence of yeasts was similar by seasons (54.9–68.9%), varying from 5.5 log CFU mL-1 in winter to 2.1–3.3 log CFU mL-1 in other seasons. The occurrence of moulds was the highest in spring (61.6%) and autumn (58.5%), but in winter and summer it was twice lower. The milk samples obtained in winter and summer contained more mould colonies (2.7 and 2.5 log CFU mL-1, respectively) than those obtained in spring and autumn (1.8–1.3 log CFU mL-1, respectively).
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Lakicevic, B., B. Velebit, B. Borovic, V. Jankovic, D. Spiric, V. Matekalo-Sverak, and S. Lilic. "Tempo® most probable number technique for the enumeration yeasts and moulds in feed and food products." Biotehnologija u stocarstvu 27, no. 3 (2011): 1329–35. http://dx.doi.org/10.2298/bah1103329l.

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The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food at any time, e.g. they invade field crops such as small grains, nuts, beans, tomatoes, and apples both in the field before harvesting and during storage. They also grow on processed foods and food mixtures. Their detectability in or on foods depends on food type, organisms involved and degree of invasion. Thanks to the research it was possible to evaluate how useful is automated TEMPO? system (bioM?rieux) for deterimining the total number of yeasts and moulds in feedand foodproducts. Twenty artificially contaminated foods were tested including dietetic products, seafoods and dairy products. Further, spices, food additives and animal feed were screened for natural contamination with yeasts and moulds. Statistical analysis of the results by linear regression proves the equivalence of the TEMPO? method and the standard colony count technique, at determination coefficient of 0,934. TEMPO? YM method can be considered as an effective, automated, accurate method for the enumeration of yeasts and moulds in feedand foodproducts. Traditional methods for enumeration of yeasts and moulds in food and feed products involve time - consuming plating techniques.
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Payne, C., A. Bruce, and H. Staines. "Yeast and Bacteria as Biological Control Agents Against Fungal Discolouration of Pinus sylvestris Blocks in Laboratory-Based Tests and the Role of Antifungal Volatiles." Holzforschung 54, no. 6 (October 25, 2000): 563–69. http://dx.doi.org/10.1515/hf.2000.096.

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Summary This paper reports on the use of yeast as biological control agents against mould and blue-stain fungi in laboratory-based Pinus sylvestris sapwood wood block incubation tests. All 5 yeast isolates tested significantly reduced discolouration of wood surfaces by moulds and most were also effective against staining fungi. The 2 most promising yeast isolates also significantly reduced radial growth of selected mould and stain fungi in vitro solely through the liberation of volatile compounds. Five bacterial isolates were also tested for antagonism toward mould and stain fungi and were effective biological control agents in wood block tests. Again, volatile production alone by the bacteria was shown to be sufficient to significantly reduce fungal growth in vitro. Most of the bacteria and yeasts significantly reduced wood discolouration by fungi when inoculated onto block surfaces 7 days before, or at the same time as the target fungi, and in some cases even when inoculated 7 days after the fungi. The possibility of using yeasts as biological control agents to prevent wood spoilage during kiln drying and short-term storage at sawmills is considered.
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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.

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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.Aspergillus flavusandRhodotorula mucilaginosawere observed in the maximum number of juice samples. Among bacteriaBacillus cereusandSerratiawere dominant.Escherichia coliandStaphylococcus aureuswere detected in few samples.Candidasp.,Curvularia,Colletotrichum, andAcetobacterwere observed only in citrus juice samples.Alternaria,Aspergillus terreus,A. niger,Cladosporium, andFusariumwere also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.
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Båth, Klara, Karin Neil Persson, Johan Schnürer, and Su-Iin L. Leong. "Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden." Agricultural and Food Science 21, no. 2 (June 5, 2012): 197–203. http://dx.doi.org/10.23986/afsci.6428.

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This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert – rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4–6 °C).
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Dissertations / Theses on the topic "Yeasts and moulds"

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Ädel, Druvefors Ulrika. "Yeast biocontrol of grain spoilage moulds : mode of action of Pichia anomala /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a466.pdf.

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Knický, Martin. "Possibilities to improve silage conservation : effects of crop, ensiling technology and additives /." Uppsala : Dept. of Animal Nutrition and Management, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200562.pdf.

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Magnusson, Jesper. "Antifungal activity of lactic acid bacteria /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/a397.pdf.

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Daryaei, Hossein, and s3088498@student rmit edu au. "Application of high pressure processing for extending the shelf-life of fresh lactic curd cheese." RMIT University. Applied Science, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080821.155923.

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Outgrowth of spoilage yeasts and moulds and post-processing acidification can limit the shelf-life of some fermented dairy products including fresh lactic curd cheeses. The possibility of using high pressure processing (HPP) for controlling these problems was investigated in a commercially manufactured fresh lactic curd cheese (pH 4.3-4.4) and fermented milk models (pH 4.3-6.5). The effects of HPP at 300 and 600 MPa on inactivation of glycolytic enzymes of lactic acid bacteria were also evaluated. Fresh cheeses made from pasteurised bovine milk using a commercial Lactococcus starter preparation were treated with high pressures ranging from 200 to 600 MPa (less than or equal to 22°C, 5 min) under vacuum packaging conditions and subsequently stored at 4°C for 8 weeks. Treatment at greater than or equal to 300 MPa substantially reduced the viable count of Lactococcus and effectively prevented the outgrowth of yeasts and moulds for 6 to 8 weeks without adversely affecting the sensory and textural attributes of the product. However, it had no significant effects (p less than 0.01) on variation of titratable acidity during storage. Fermented milk models were prepared by individually growing Lactococcus lactis subsp. lactis C10, Lactococcus lactis subsp. cremoris BK5, Streptococcus thermophilus TS1, Lactobacillus acidophilus 2400 and Lactobacillus delbrueckii subsp. bulgaricus 2517 in UHT skim milk and diluting the resulting fermented milk with UHT skim milk up to pH 6.5. Pressure treatment of the milk models at pH 5.2 resulted in substantial inhibition of post-processing acidification during storage and markedly reduced the viable count of Lactococcus at both 300 and 600 MPa and other bacteria only at 600 MPa. Treatment of the milk model at 600 MPa decreased the viable counts of Candida zeylanoides and Candida lipolytica (wildtype spoilage yeasts of lactic curd cheese, added as challenge cultures) from 105 CFU mL-1 to below the detection limit (log 0 CFU mL-1) at all pH levels tested (pH 4.3-6.5) and effectively controlled their outgrowth for 8 weeks. Treatment of milk model at 300 MPa had a similar effect only on C. zeylanoides. The viable count of C. lipolytica was reduced by 2.6, 2.4 and 2.3 logs by treatment at 300 MPa at pH levels of 4.3, 5.2 and 6.5, respectively, which subsequently recovered by 2.9, 2.8 and 3.2 logs within 3 weeks. Glycolytic enzymes of various starter bacteria showed different responses to pressure treatment. The lactate dehydrogenase in L. lactis subsp. lactis and Lb. acidophilus was quite resistant to pressures up to 600 MPa, but it was almost completely inactivated in S. thermophilus at pressure levels as low as 300 MPa. The â-galactosidase in Lb. acidophilus was more pressure stable than â-galactosidase in S. thermophilus and Phospho-â-galactosidase in L. lactis subsp. lactis. The findings of this study suggests HPP at 300-600 MPa as an effective method for controlling the outgrowth of some spoilage yeasts and moulds in fresh lactic curd cheeses. The results obtained with selected lactic acid bacteria in fermented milk models can be used to assist in establishing HPP operating parameters for development of new generation cultured dairy products, of reduced acidity and extended shelf-life.
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Ström, Katrin. "Fungal inhibitory lactic acid bacteria : characterization and application of Lactobacillus plantarum MiLAB 393 /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200537.pdf.

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Souza, Bruno de Almeida. "Caracterização físico-química e qualidade microbiológica de amostras de mel de abelhas sem ferrão (Apidae, Meliponinae) do Estado da Bahia, com ênfase em Melipona Illiger, 1806." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/11/11146/tde-15042009-095259/.

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Aproveito este espaço para contar um pouco da minha trajetória com as abelhas, mas também para falar sobre as atividades desenvolvidas e possibilidades surgidas no decorrer do curso de Doutorado, informações estas que normalmente passam despercebidas. Nascido em Salvador, tive meu primeiro contato com as abelhas com pouco mais de 12 anos por iniciativa de meu pai, que nesta época já era um entusiasta pela atividade e possuía conhecimentos práticos. Alguns anos após, fizemos nosso primeiro curso de iniciação em apicultura para consolidar as nossas experiências práticas e as informações obtidas em literatura. Terminei por cursar a graduação em Engenharia Agronômica na Escola de Agronomia da UFBA, atualmente Centro de Ciências Agrárias, Ambientais e Biológicas da Universidade Federal do Recôncavo da Bahia. Foi um período de crescimento em que me envolvi com atividades de iniciação científica, em outras áreas que não apicultura. Já no mestrado, me foi dada a oportunidade de trabalhar com um grupo de abelhas até então novo para mim, os meliponíneos, e de ter como orientador o Prof. Dr. Carlos Alfredo Carvalho, pessoa que me direcionou para o futuro curso de doutorado na USP, dando continuidade à linha de pesquisa iniciada no mestrado. Em 2004 iniciei o meu doutoramento na ESALQ/USP sob orientação do Prof. Dr. Luis Carlos Marchini. Fazendo um balanço desta última etapa, além do desenvolvimento das atividades regulares do programa tive a oportunidade de me envolver com a formulação de projetos de pesquisa para agências de fomento, de participar de eventos nacionais e internacionais, de publicar artigos científicos e de consolidar parcerias de trabalho no Brasil e no exterior. Em síntese, este período de doutorado que se encerra (2004 - 2008) pode ser representado em números por: quatro cursos realizados como formação complementar, quatro premiações em eventos científicos, nove trabalhos publicados em periódicos (alguns submetidos antes de ingressar no doutorado), quatro livros, três capítulos de livros, três cartilhas, dois textos em revista de divulgação, quatro trabalhos completos publicados em anais de congressos, 40 resumos, 17 trabalhos apresentados e participação em 12 eventos técnico-científicos; além do envolvimento em atividades de monitoria junto a disciplinas de graduação, treinamento este fundamental para uma futura atividade de docência. Acredito que todas estas amizades feitas, parcerias consolidadas, atividades desenvolvidas e produções decorrentes do doutorado contribuirão de forma substancial e decisiva para esta nova etapa que se inicia em minha vida.
The stingless bees honey is a product presenting a growing market demand but, in spite of its consumption as food and even medicinal use, there are few studies to define quality standards for its commercialization. This work was carried out to determine the physico-chemical characteristics and microbiological quality of honey samples produced by meliponid species from Bahia State, Brazil, contributing to the establishment of quality control standards of this product. Forty-seven samples collected from December 2004 to May 2006 were analyzed, being determined their physico-chemical characteristics and microbiological quality, regarding to the standard counting of moulds and yeasts, and presence of microorganisms of the coliform group. Concerning the physico-chemical characteristics, the obtained medium values, excepting moisture content, fulfill the quality criteria established by the current Brazilian Legislation. Considering the number of samples individually disqualified, adjustments in reducing sugars limits should be made for best attend to the requirements of meliponid honey, as well as the use of the diastasic activity in the Melipona honeys as quality criterion. In the microbiologic analyses, 53.2% of the honey samples presented standard counting for moulds and yeasts above the maximum value allowed by the Brazilian Legislation. For microorganisms of the coliform group only one sample was positive for coliform at 35ºC. The presence of these microorganisms, mainly moulds and yeasts, even in samples aseptically harvested indicates the need of identification of this microbiota and its possible natural occurrence in the honey produced by this group of bees.
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Marcellini, Aline Mota de Barros. "Desenvolvimento de suco de abacaxi (Ananas comosus (L.) Merril) atraves da tecnologia de alta pressão hidrostatica aplicada a polpa do fruto." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254266.

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Orientadores: Helena Maria Andre Bolini, Rosires Deliza
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T19:13:21Z (GMT). No. of bitstreams: 1 Marcellini_AlineMotadeBarros_M.pdf: 1250175 bytes, checksum: dbebba72665ad354430068a9e091ff20 (MD5) Previous issue date: 2006
Resumo: O abacaxi é uma fruta apreciada em todo mundo, devido às suas distintas características sensoriais, podendo ser consumido ¿in natura¿ ou processado de diversas maneiras, sendo o suco a forma de processamento mais popular. O Brasil é o quarto maior produtor mundial de abacaxi, e nos cinco últimos anos a exportação do suco da fruta aumentou cerca de sete vezes. Associado à produção deste está o tratamento térmico, que afeta a qualidade sensorial, produzindo alterações desagradáveis ao produto. Nos últimos anos, os consumidores têm procurado por alimentos que mantenham as características sensoriais e nutricionais do produto, aliado à garantia da segurança microbiológica. A Alta Pressão Hidrostática (APH) é uma tecnologia inovadora, capaz de inativar microorganismos patogênicos e deteriorantes, enquanto minimiza a perda da qualidade sensorial e nutricional do alimento. Este trabalho teve como objetivo processar suco de abacaxi (Ananás comosus (L.) Merril, variedade Smooth Cayenne) através da tecnologia de APH aplicada à polpa do fruto e avaliar as características microbiológicas, sensoriais e a aceitabilidade do produto obtido. Os dados foram analisados através da Análise de Variância (ANOVA), testes de médias de Tukey, Análise de Componentes Principais (ACP), Mapa Interno da Preferência, ¿Cluster Analysis¿, bem como Mapa Externo da Preferência utilizando o programa estatístico SAS e XLSAT. O processamento a APH da polpa de abacaxi por 300MPa e 5 min à 25oC, demonstrou ser eficaz para a produção de polpa com vida útil de 14 dias, estando de acordo com os parâmetros determinados pela legislação brasileira. Os resultados obtidos na determinação de concentração de polpa e doçura ¿ideais¿ para a formulação do suco de abacaxi foram 56,5% e 7,0%, respectivamente. A Análise Descritiva Quantitativa demostrou a similaridade sensorial entre as amostras de suco de abacaxi obtida através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC) e que de forma geral, possuem diferença significativa (p<0,05) das amostras comerciais estudadas. Os atributos sabor de suco de abacaxi natural, cor característica de suco de abacaxi natural, aroma característico de suco de abacaxi natural, consistência e presença de fibras visual e percebida na boca apresentaram maior importância para a caracterização dos produtos obtidos através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa /5 min/ 25oC). O teste de aceitação comprovou que as amostras de suco de abacaxi obtidas através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC), apresentaram aceitação significativamente (p<0,05) superior às amostras comerciais avaliadas, e sem diferença (p<0,05) entre si, sendo preferidas por segmentos específicos de consumidores. Os atributos que apresentaram maior importância na caracterização dos produtos obtidos através da polpa ¿in natura¿ e da polpa tratada por APH (300MPa/5 min/25oC) dirigiram a preferência de alguns segmentos de consumidores
Abstract: Pineapple is a well appreciated fruit worldwide due to its distinct sensory characteristics, to be consumed ¿in natura¿ or processed in many different ways, juice being the most popular industrialized product. Brazil is the fourth world pineapple producer, presenting a seven fold increase in pineapple juice exportation in the last five years. Thermal treatment associated to juice production affects its sensory quality, resulting in unacceptable changes in the industrialized product. Nowadays consumers are searching for Technologies which preserve nutritional and sensory characteristics of food, as well as guarantee its microbiological safety. High Hydrostatic Pressure (HHP) is an innovative technology capable of inactivating pathogenic and deteriorative microorganisms while minimizing loss of sensory and nutritional product quality. The objectives of this study were to process pineapple juice (Ananas comosus (L.) Merril, Smooth Cayenne variety) through HHP technology applied to the fruit puree and to investigate the microbiological and sensory characteristics of the obtained juice, as well as its acceptability. Data were analyzed through Analysis of Variance (ANOVA); Tukey¿s mean tests; Principal Components Analysis (PCA); Internal Preference Mapping; Cluster Analysis, as well as External Preference Mapping, using statistical programs as SAS and XLSTAT. HHP processing of pineapple puree at 300 MPa for 5 minutes at 25ºC resulted in the production of pineapple puree with a shelf-life of 14 days, in accordance to microbiological parameters established by Brazilian Legislation. Results found in the determination of ideal pineapple puree concentration and ideal sweetness for pineapple juice formulation were 56.5% and 7.0%, respectively. Quantitative Descriptive Analysis (QDA) revealed a sensory similarity between the pineapple juice samples obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC), both showing a statistically significant difference (p<0,05) compared to the commercial pineapple juice samples evaluated in this study. The following sensory attributes: natural pineapple juice flavor; characteristic natural pineapple juice color; characteristic natural pineapple juice aroma; consistency and visual and mouth-perceived fiber presence were considered the most important concerning the sensory characterization of both juices obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC). The acceptance test established that the pineapple samples obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC) showed higher statistically significant acceptance (p<0,05) in relation to the evaluated commercial samples, bearing no statistical significant difference (p<0,05) between them; each one being preferred by specific consumer segments. The sensory attributes which mostly contributed to the characterization of pineapple juices obtained from the utilization of ¿in natura¿ puree and of HHP treated puree (300MPa/5min/25ºC) drove the preference in some consumer segments
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
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Olstorpe, Matilda. "Feed grain improvement through biopreservation and bioprocessing : microbial diversity, energy conservation and animal nutrition aspects /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200877.pdf.

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Mayall, Stephen James. "Cyclins in the slime mould Dictyostelium discoideum." Thesis, University College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.243862.

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Mbili, Nokwazi Carol. "Evaluation of integrated control of postharvest grey mould and blue mould of pome fruit using yeast, potassium silicate and hot water treatments." Thesis, 2012. http://hdl.handle.net/10413/7984.

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The public concern over synthetic pesticides in foods and the environment has created an interest to find effective and safe non-fungicide means of controlling postharvest pathogens. The overall objective of this thesis was to evaluate the effect of potassium silicate, yeast antagonists and hot water dip treatment to control postharvest grey mould and blue mould of pome fruits, caused by Botrytis cinerea and Penicillium expansum, respectively. Botrytis cinerea and Penicillium expansum were isolated from infected strawberry and pear fruits, respectively. These isolates were found to be non-resistant to YieldPlus® (Anchor yeast, Cape Town, South Africa), a biofungicide containing a yeast Cryptococcus albidus. A total of 100 epiphytic yeast isolates were obtained from the fruit surface of “Golden Delicious” apples and “Packham’s Triumph” pears, and screened against B. cinerea and P. expansum. Fifteen yeast isolates reduced grey mould incidence by > 50%, when applied four hours before inoculation with B. cinerea. Similarly, seven yeast isolates reduced blue mould incidence by > 50%, when applied four hours before inoculation with P. expansum. YieldPlus® and yeast Isolate YP25 provided the best control of B. cinerea, while Isolate YP60 and YieldPlus® provided the best control of P. expansum on “Golden Delicious” apples. A mixture of YP25 and YP60 provided complete control of both B. cinerea and P. expansum, when applied to “Golden Delicious” apples before inoculation with either B. cinerea or P. expansum. Electron microscopy studies showed that yeast Isolates YP25 and YP60 inhibited the mycelial growth of B. cinerea and P. expansum, respectively. Preventative and curative application of potassium silicate resulted in reduced incidence of B. cinerea or P. expansum of “Golden Delicious” apples. Electron microscopy studies indicated that potassium silicate inhibited the growth of B. cinerea and P. expansum. Furthermore, treatment of “Golden Delicious” apples with either potassium chloride or potassium hydroxide resulted in reduced incidence of both B. cinerea and P. expansum. In vivo tests showed that the disease incidence of P. expansum and B. cinerea on “Golden Delicious” apples was reduced by hot water dip treatments at 58-60°C for 60 to 120 seconds, compared with the control fruit treated with sterile distilled water, without causing skin damage. The use of potassium silicate, yeasts (Isolates YP25 and YP60), YieldPlus® and the antagonists mixture (YP25+YP60) in combination, resulted in the control of B. cinerea and P. expansum of “Golden Delicious” apples compared with Imazalil® treated fruit.
Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.
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Books on the topic "Yeasts and moulds"

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Hall, Gerri S., ed. Interactions of Yeasts, Moulds, and Antifungal Agents. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-59745-134-5.

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Interactions of yeasts, moulds, and antifungal agents: How to detect resistance. New York: Humana Press, 2012.

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Hall, Gerri S. Interactions of yeasts, moulds, and antifungal agents: How to detect resistance. New York: Humana Press, 2012.

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Druvefors, Ulrika Ädel. Yeast biocontrol of grain spoilage moulds: Mode of action of Pichia anomala. Uppsala [Sweden]: Swedish University of Agricultural Sciences, 2004.

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Prokopenko, I︠U︡ A. Istoriko-kulʹturnoe razvitie naselenii︠a︡ T︠S︡entralʹnogo Predkavkazʹi︠a︡ vo vtoroĭ polovine I tys. do n.ė. = Historic-cultural development of the Central Caucasus (Predkavkaz'e) population in the second half of the 1st thousand years b.c. Stavropolʹ: Stavropolʹskiĭ gos. universitet, 2005.

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Hayward, John. Breaking the mould: The surprising story of Stockton : the first ten years of the University of Durham's Stockton campus. Stockton-on-Tees: University of Durham, 2003.

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Scotland, Workers' Educational Association, ed. Breaking the Mould: Edinburgh : researching and celebrating 100 years of women's history in social and political activism since the beginning of WWI. Edinburgh]: Workers' Educational Association Scotland, 2015.

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Vos, Peter, Michiel Meulen, Henk Weerts, and Bazelmans, eds. Atlas of the Holocene Netherlands. NL Amsterdam: Amsterdam University Press, 2020. http://dx.doi.org/10.5117/9789463724432.

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The landscape of the Netherlands has been changing constantly since the end of the last ice age, some 11,700 years ago. Where we walk today was once a polar desert, a river delta or a shallow sea. The end of the last ice age marked the beginning of a new geological period - the Holocene, the relatively warm geological epoch in which we are still living today. The Atlas of the Holocene Netherlands contains special maps, supplemented by archaeological and historical information. These maps show the geographical situation for thirteen different points in time since the last ice age, based on tens of thousands of drill samples and the latest geological, soil and archaeological research. This magnificent atlas also paints a surprising picture of the position we humans have occupied in the landscape. It addresses such questions as: How did we take advantage of the opportunities offered by the landscape? And how did we mould the landscape to suit our own purposes? The Atlas of the Holocene Netherlands will change once and for all the way you look at the Dutch landscape.
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Hall, Gerri S. Interactions of Yeasts, Moulds, and Antifungal Agents: How to Detect Resistance. Springer, 2011.

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Hall, Gerri S. Interactions of Yeasts, Moulds, and Antifungal Agents: How to Detect Resistance. Humana, 2014.

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Book chapters on the topic "Yeasts and moulds"

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Hall, Gerri S. "Usual Susceptibility Patterns of Common Yeasts." In Interactions of Yeasts, Moulds, and Antifungal Agents, 97–107. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_5.

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Hall, Gerri S., Jennifer A. Sekeres, Elizabeth Neuner, and James O. Hall. "Antifungal Agents." In Interactions of Yeasts, Moulds, and Antifungal Agents, 1–64. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_1.

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Fothergill, Annette W. "Antifungal Susceptibility Testing: Clinical Laboratory and Standards Institute (CLSI) Methods." In Interactions of Yeasts, Moulds, and Antifungal Agents, 65–74. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_2.

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Wanger, Audrey. "Antifungal Susceptibility Testing Methods: Non-CLSI Methods for Yeast and Moulds." In Interactions of Yeasts, Moulds, and Antifungal Agents, 75–87. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_3.

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Chand, David V., and Mahmoud A. Ghannoum. "Susceptibility Testing of Dermatophytes." In Interactions of Yeasts, Moulds, and Antifungal Agents, 89–95. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_4.

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Hall, Gerri S. "Usual Susceptibility Patterns of Common Moulds and Systemic Fungi." In Interactions of Yeasts, Moulds, and Antifungal Agents, 109–24. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_6.

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Hall, Gerri S. "Usual Susceptibility Patterns for Systemic Dimorphic Fungi." In Interactions of Yeasts, Moulds, and Antifungal Agents, 125–29. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_7.

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Diekema, Daniel J., and Michael A. Pfaller. "Utility of Antifungal Susceptibility Testing and Clinical Correlations." In Interactions of Yeasts, Moulds, and Antifungal Agents, 131–58. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-59745-134-5_8.

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Ratledge, C. "Yeasts, moulds, algae and bacteria as sources of lipids." In Technological Advances in Improved and Alternative Sources of Lipids, 235–91. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2109-9_9.

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Hocking, Ailsa D., Mariam Begum, and Cindy M. Stewart. "Inactivation of fruit spoilage yeasts and moulds using high pressure processing." In Advances in Experimental Medicine and Biology, 239–46. Boston, MA: Springer US, 2006. http://dx.doi.org/10.1007/0-387-28391-9_16.

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Conference papers on the topic "Yeasts and moulds"

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Geilen, Johannes, and Willi J. Fuchs. "Design System for Blow Moulded Products." In ASME 1994 Design Technical Conferences collocated with the ASME 1994 International Computers in Engineering Conference and Exhibition and the ASME 1994 8th Annual Database Symposium. American Society of Mechanical Engineers, 1994. http://dx.doi.org/10.1115/detc1994-0134.

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Abstract In recent years the spectrum of applications for thermoplastics has experienced constant growth. They do not only exhibit good specific materials properties and lend themselves to costeffective processing, but it is also possible to manufacture products of great complexity. Numerous possibilities for structural configuration are thus presented, enabling product material and form to be adapted to specific requirements. Computer-aided simulation techniques are among the tools utilized in developing optimal components or products. This led to a design system which can accelerate the entire development process of a product or component. It starts from the idea and results in the production stage making use of multidisciplinary combination of C-technologies, structural analysis procedures, material data bases, production, inspection and testing. The propagated concept is significantly furthered by the rapid development in the areas of hardware and software. A comparison of a traditional development process with the development process utilizing the design system illustrates the possibilities which exist to exploit simulation thechniques in every stage of product development in order to enhance quality and reduce costs.
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STOŠKUS, Robertas, Jonas JATKAUSKAS, Vilma VROTNIAKIENĖ, and Vida JUOZAITIENĖ. "THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.029.

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The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation significantly decreased the concentrations of butyric acid by 73 %, ethanol by 53 % and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by 34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly higher (13.9 0C vs 4.6 0C) (P &amp;amp;lt; 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.
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Singh, Rupinder, Varinderjit Singh, and Manohar Singh Saini. "Experimental Investigations for Statistically Controlled Rapid Moulding Solution of Plastics Using Polyjet Printing." In ASME 2010 International Mechanical Engineering Congress and Exposition. ASMEDC, 2010. http://dx.doi.org/10.1115/imece2010-37047.

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Rapid prototyping (RP) has been in evidence for the past twenty years and is being widely used in diverse areas, from the building of aesthetic and functional prototypes to the production of tools and moulds for technological prototypes. The purpose of the present study is to experimentally investigate statistically controlled rapid moulding (RM) solutions for plastic components using polyjet printing (PP). Starting from the identification of component/benchmark, prototypes with three different type of plastic material were prepared, at different orientations. Measurements on the coordinate measuring machine helped in calculating the dimensional tolerances of the components prepared. Some important mechanical properties were also compared to verify the suitability of the components. The study highlighted the best orientation, support material quantity and type of plastic material for the selected component from dimensional accuracy and economic point of view as RM solution for plastic components. Final components prepared are acceptable as per ISO standard UNI EN 20286-I (1995). This process ensures rapid production of statistically controlled pre-series technological prototypes and proof of concept at less production cost and time.
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Markus, J. Albert, and Andy M. G. Glennie. "Managing Naval Gas Turbines Through a Memorandum of Understanding." In ASME 1996 International Gas Turbine and Aeroengine Congress and Exhibition. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/96-gt-216.

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This paper describes how four European navies have been able to work together for over twenty years in order to support their marine Tyne, Olympus and Spey gas turbines, used for surface ship propulsion, through two internationally agreed Memoranda of Understanding (MOUs). It shows how the MOUs came into existence, what their main aims are, how they are organised and how MOU business is conducted to achieve these aims. The final part of the paper discusses the merits of the existing MOUs and presents an insight into how they, and other MOUs currently under discussion, may develop in the future.
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Sugimoto, Takuya, Toshihiko Sakamoto, Yoshiaki Kuwahara, Tetsushi Koshino, Atsushi Endo, Yuka Takai, and Akihiko Goto. "Stepwise Comparison of Expert and Nonexpert Preparations of a Polished Metallographic Surface." In ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-63989.

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The carburizing process requires metallurgical inspection by means of polished metallurgical mounts. Metallographic preparation for a metallurgical mount is an important process. The purpose of this study is to clarify the differences in ground and polished surface finishes of metallurgical mounts for carburized parts at each step of the process as executed by an expert and a nonexpert on a semi-automated grinding and polishing machine. To clarify the differences between expert and nonexpert preparations, microscopic images of the surface finish obtained at each step of grinding and polishing were compared. The surface profile of each of the final finishes was also examined with measuring device. Each inspector has either 20 (expert) or 0.5 years (nonexpert) of experience in metallographic preparation. The ground and polished finish produced by the expert was well balanced over the entire surface. In contrast, the surface finish produced by the nonexpert was dispersed. The number of scratches and edge rounding depth apparent in the final surface finish of the expert were less than those of the nonexpert.
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Sugimoto, Takuya, Toshihiko Sakamoto, Yoshiaki Kuwahara, Tetsushi Koshino, Atsushi Endo, Yuka Takai, and Akihiko Goto. "Comparison of Different Preparation Processes and Final Surface Finishes of Metallographic Specimens." In ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-63971.

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The carburizing process requires metallurgical inspection by means of polished metallurgical mounts. Metallographic preparation for a metallurgical mount is an important process. The purpose of this study is to clarify the differences between expert and nonexpert executions of the grinding and polishing process and the consequent polished surface finishes. Three inspectors with 0.5, 2 and 20 years of experience in metallographic preparation were interviewed and their processes analyzed. As a result of the process analysis, the differences between an expert and a nonexpert were determined.
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Hatheway, Alson E., David Bella, and Vigen Ghazarian. "Evaluating Optical Surfaces Using the Finite Element Method." In ASME 1991 International Computers in Engineering Conference and Exposition. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cie1991-0093.

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Abstract In the late 1960’s Malvick and Pearson (1968) used dynamic relaxation techniques to solve for the deflections of a four meter mirror in a variety of mounting configurations. The material has been widely used to design the mounting of large primary mirrors for a generation of optical instruments. In view of the advances in computational techniques and hardware in the intervening twenty years there has been interest in validating the analysis in a contemporary finite element code. The writers have undertaken the task to update the analysis originally performed by Malvick and Pearson. The same problems are being solved using MSC/NASTRAN, Version 66. This paper is a discussion of the initial results with comments directed to analysts attempting to evaluate mounts for large mirrors.
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Nguyen, Vienny N., Blaine W. Lilly, and Carlos E. Castro. "Reverse Engineering the Structure and Function of the Allegheny Mound Ant Neck (Insecta, Hymenoptera, Formica, Exsectoides)." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-87567.

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Insects as mechanical systems have been optimized for form and function over millions of years. Ants, in particular, can lift and carry extremely heavy loads relative to their body mass. Loads are lifted with the mouthparts, transferred through the neck joint to the thorax, and distributed over six legs and feet that anchor to the supporting surface. While previous research efforts have explored attachment mechanisms of the feet, little is known about the mechanical design of the neck — the single joint that connects the load path from the thorax to the head. This work combines mechanical testing, computed tomography (CT) and scanning electron microscope (SEM) imaging, and computational modeling to better understand the mechanical structure-function relation of the ant neck joint.
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Schmidt, Jon A., Steven W. Ellsworth, R. Allen Brooks, Darren F. Bishop, Mark G. Bisett, Michael C. Aubele, and H. Ed Watkins. "An Assessment of Hard/Live Bottom Epifaunal Community Structure Post-Construction of the Gulfstream Natural Gas Pipeline." In 2006 International Pipeline Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/ipc2006-10371.

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Gulfstream Natural Gas System, L.L.C. (Gulfstream) constructed a 36-inch-diameter pipeline in 2001 to transport natural gas from plants in Mississippi and Alabama to markets in central and southern Florida. The route of the marine portion of the pipeline originates from the shoreline of Mississippi and Alabama in Mississippi Sound and transverses a large portion of the Gulf of Mexico, making landfall in Tampa Bay. Activities such as the installation of the pipe on the seafloor and the mooring of construction vessels used in these processes were anticipated to disturb the seafloor and associated resources. Of particular concern during project permitting were areas of hard/live bottom habitat within the pipeline construction corridor. As part of the mitigation plan, Gulfstream has monitored post-construction disturbance and re-colonization of sessile epifauna into the disturbed pipeline, spoil mound, and anchor strike areas. Monitoring has been performed using ROV video and diver collected photograph transects. The mitigation plan defined impacted hard/live bottom recovery as achieving a metric of 80-percent similarity to unimpacted hard/live bottom areas (it was not stated if this similarity metric referred to percent cover or species composition). After completion of the 2005 monitoring effort, it was determined that percent cover and species composition recovery criteria have been achieved. Biotic cover was found to have been enhanced in the trench corridor, spoil mound, and visible anchor strike areas in comparison to unimpacted hard/live bottom areas. Although recruitment within impacted hard/live bottom areas was enhanced and a greater diversity of fauna was present, the actual community structure was not significantly different from undisturbed bottom. During project permitting, recovery of the biological community was predicted to take 100-years, however, it is evident that within less than five-years, the community structure has recovered in equivalence to unimpacted areas.
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Kumar, Shaleni, Mohd-Akmal Sidek, Augustine Agi, Radzuan Junin, Mohd-Zaidi Jaafar, Afeez Gbadamosi, Jeffrey Gbonhinbor, Jeffrey Oseh, and Faruk Yakasai. "Decommissioning of Offshore Oil and Gas Facilities: A Comparative Study Between Malaysia Practices and International Standards." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/207178-ms.

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Abstract Regulations for decommissioning are bound by international and domestic regulations. There are numerous decommissioning concepts to choose from, such as complete or partial removal, structure severance options which leave behind shell mounds and drill cuttings. However, in several international regulations there appears to be little clarity and/or opposing ideologies. Malaysia and Thailand have accessible resources for decommissioning legislation or guidelines in South East Asia. Nevertheless, they are differences in the regulations of these countries regarding the legal framework, the technical, financial and environmental framework. In this study, the feasibility of existing framework in decommissioning process of offshore installations or structures in Malaysia was studied and compared with international practices. Decision matrix analysis was used to systematically identify, analyse, and rate the performance of relationships between sets of values and information. Moreover, the scale of decommissioning activities over the next years, the data and information obtained were analysed using descriptive statistics approach. The results indicated that Thailand had the best decommissioning regulations because they have strict regulation in decommissioning. Most of the regulations covering the technical section are similar within all countries studied. Finally, recommendations given are from the aspects of frameworks on in-situ full or partial decommissioning, clarity on liabilities and residual risk management, financial security, residual risk funds, workflow optimisation, information management system, and waste management.
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