Journal articles: '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 Candida, mainly C. albicans. In the moulds, almost a half of them belonged to the genus Aspergillus.

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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 < 0.01), protein, and total solids contents (P < 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.

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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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Moh, Lamye Glory, Lunga Paul Keilah, Pamo Tedonkeng Etienne, and Kuiate Jules-Roger. "Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon." International Journal of Food Science 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/5839278.

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The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase (p≤0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms.Pantoeasp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates andCandidasp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.

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Torres-Rodríguez, J. M. "PATHOGENIC ROLE OF MOULDS AND YEASTS IN ONYCHOMYCOSES." Mycoses 45, S2 (August 2002): 63. http://dx.doi.org/10.1111/j.1439-0507.2002.tb04735.x.

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Beuchat, Larry R. "Media for detecting and enumerating yeasts and moulds." International Journal of Food Microbiology 17, no. 2 (October 1992): 145–58. http://dx.doi.org/10.1016/0168-1605(92)90112-g.

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Serradilla, Manuel Joaquín, Carlos Moraga, Santiago Ruiz-Moyano, Paula Tejero, María de Guía Córdoba, Alberto Martín, and Alejandro Hernández. "Identification of the Causal Agent of Aqueous Spot Disease of Sweet Cherries (Prunus avium L.) from the Jerte Valley (Cáceres, Spain)." Foods 10, no. 10 (September 26, 2021): 2281. http://dx.doi.org/10.3390/foods10102281.

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The pre and postharvest disease named ‘aqueous spot’ is an emerging risk for sweet cherries growing in Jerte Valley (Cáceres, Spain). Early stages of the disease appear in the tree, but it is usually detected after harvesting, during the postharvest period. Symptoms include the appearance of skin discolouration and translucency in the shoulder areas. At the most advanced stages, a mycelium of white colour partially or completely covers the fruit. This manuscript provides a detailed description of the microbes involved in this disease, such as bacteria, yeasts, and moulds. Microbes of different cherry cultivars were studied during two consecutive seasons (2019 and 2020). The counts of bacteria and yeast in damaged tissues were higher (7.05 and 6.38 log10 CFU/g for total aerobic mesophilic microbes and yeasts, respectively) than sound tissues (6.08 and 5.19 log10 CFU/g, respectively). The Enterobacterales order dominated the bacteria population. Among yeasts, Yarrowia lipolytica, in 2019, and Metschnikowia pulcherrima and Metschnikowia viticola, in 2020, were consistently isolated from all samples. The presence of moulds was inconsistently detected at the early stage of this disease by plate counts. However, microscopic observations revealed the presence of hyphae in cherry flesh. Different pathogenic moulds were identified, although white mycelium, identified as Botrytis cinerea by molecular methods, was consistently isolated at later stages. Inoculation tests confirmed the involvement of white-mycelium B. cinerea in the development of this new postharvest disease in the Jerte Valley. Its combination with Enterobacterales enhanced the evolution of rotting, whereas the combination with yeasts decreased and delayed the symptoms. This work presents the first report of a consortia of microorganisms implicated in the development of ‘aqueous spot’, an emerging disease in sweet cherry cultivars in the Jerte Valley.

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Bhattarai, Rewati Raman, and Suman Kumar Lal Das. "Evaluation of Microbiological Quality of Indigenous Dahi from Eastern Nepal." Sunsari Technical College Journal 2, no. 1 (April 28, 2016): 23–26. http://dx.doi.org/10.3126/stcj.v2i1.14793.

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The present study was undertaken to evaluate the microbiological quality of indigenous dahi from eastern Nepal. Atotal of 39 indigenous dahi samples were collected from sixteen districts of eastern Nepal and analyzed. Results revealed the mean yeasts and mould count to be 20.5×104±7503, coliform count 65±42, S. aureus 197±65 and total viable bacterial count 227×106±17250 cfu/g. Total viable bacteria and yeasts and moulds were present in all samples examined. Coliforms were present in 90 % and S. aureus were present in 63% of samples examined whereas salmonella species were not detected in any of the samples under study.Sunsari Technical College Journal 2015, 2(1):23-26

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Ding, Chuan Hun, Md Mostafizur Rahman, Mohd Nizam Tzar, Hamidah Yusoff, and Hartini Satim. "Non-dermatophytic moulds and yeasts as agents of onychomycosis in a Malaysian medical centre." Bangladesh Journal of Medical Science 16, no. 3 (June 9, 2017): 380–83. http://dx.doi.org/10.3329/bjms.v16i3.32852.

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Objective: Onychomycosis can be caused by numerous fungi, with geographical and temporal factors influencing the prevalence of the various aetiological agents. We set out to identify and classify the various fungi cultured from the nail clippings of patients diagnosed with onychomycosis in UKM Medical Centre, Malaysia.Methods: This retrospective study involved cases of onychomycosis diagnosed from January 2013 to July 2014. For each fungus, mycological diagnosis was achieved by direct microscopic examination of the nail clipping(s) followed by morphological identification of the fungus following culture on various artificial media.Results: A total of 180 fungal isolates were cultured from the nail clippings of 146 different patients. Non-dermatophytic moulds accounted for most of the fungal isolates (59.8%), followed by yeasts (35.7%) and dermatophytes (4.5%). Overall, Candida was the most frequently isolated fungal genus and Aspergillus was the most frequently cultured mould genus. Out of the three dermatophyte genera, two (Microsporum and Trichophyton) were isolated.Conclusion: In our centre, non-dermatophytic moulds and yeasts are a lot more prevalent as causative agents of onychomycosis than dermatophytes.Bangladesh Journal of Medical Science Vol.16(3) 2017 p.380-383

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Milanov, Dubravka, Slobodan Knezevic, Suzana Vidakovic, Marko Pajic, Milica Zivkov-Balos, and Nevenka Aleksic. "Microbial contamination of poultry litter during fattening period." Biotehnologija u stocarstvu 35, no. 3 (2019): 253–65. http://dx.doi.org/10.2298/bah1903253m.

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The results of the research into the microbiological contamination of litter used by broiler chickens are presented. Litter samples were taken prior to the introduction of chicks (day 0) and in 7-day intervals until the end of the fattening period. The total numbers of aerobic mesophilic microorganisms, yeasts, moulds and Clostridium perfringens spores, and the presence of bacteria of the Salmonella genus were determined. The total microbial count in newly laid litter was 7 log10 CFU/g, which increased to 9 log10 CFU/g by the 4th week. However, at the end of the 5th week, it was at the same level as in newly laid litter. C. perfringens spores, presumably originating from chicks? faeces, were first detected on day 7. In the next 7 days their number increased, reaching 3-4 log10 CFU/g, and remained at approximately same levels until the end of the research. The initial mould contamination was 5-6 log10 CFU/g. However, from day 21 moulds were not isolated, but only yeasts of the Saccharomyces genus. It is supposed that these were deposited with chicks? faeces, due to their presence in complete broiler feed. No bacteria of the Salmonella genus were ever isolated from the litter. In conclusion, the total numbers of microorganisms in deep litter reach their peak in approximately a month, which is followed by their decrease. Deep litter is a favourable environment for probiotic yeast cultures. Added to feed intended for broilers, they can positively influence the microbial composition of litter, providing healthier environment to fattening broilers.

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Panelli, Simona, Eva Brambati, Cesare Bonacina, and Maria Feligini. "Updating on the fungal composition in Sardinian sheep's milk by culture-independent methods." Journal of Dairy Research 81, no. 2 (March 26, 2014): 233–37. http://dx.doi.org/10.1017/s0022029914000090.

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This work applies culture-independent methods for the characterization of fungal populations (yeasts and moulds) naturally occurring in Sardinian ewe's milk sampled in the Italian areas with the largest dairy production (Sardinia and Lazio regions). Sequences of the D1/D2 variable domains at the 5′ end of the 26S rRNA gene were obtained by amplification of DNA directly isolated from milk, and this allowed identification of a total of 6 genera and 15 species of fungi. Among the 6 identified generaGeotrichumspp.,Candidaspp.,Phaeosphaeriopsisspp.,Pestalotiopsisspp. andCladosporiumspp. belong to the phylum of Ascomycota, whileCryptococcusspp. is part of the phylum of Basidiomycota. In particular, two genera (PestalotiopsisandPhaeosphaeriopsis) and two species (Plectosphaerella cucumerinaandPryceomyces carsonii) have never been reported in dairy ecosystems before. Results provide evidence that several moulds and yeasts, previously described only in ovine cheeses, are transferred directly from raw milk. The knowledge of fungal consortia inhabiting sheep raw milk is a particularly relevant issue because several species are directly involved in cheese making and ripening, determining the typical aroma. On the other hand, spoilage yeasts and moulds are involved in anomalous fermentation of cheese and may be responsible for considerable economic losses and serious risks for consumers' health.

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Honua, Mohanad Hassan Mohamed. "The hygienic and microbial status of Sudanese banknotes, Khartoum state, Sudan." International Journal Of Community Medicine And Public Health 4, no. 4 (March 28, 2017): 923. http://dx.doi.org/10.18203/2394-6040.ijcmph20171308.

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Background: Banknotes are one of the items most frequently circulating from hand to hand, and microbial contaminants of banknote may be transmitted directly, through hand-to-hand contact, or indirectly, via food or other inanimate objects. This study was designed to assess the banknotes handlers hygiene and microbial (Bacteria, Yeasts and Moulds) contamination of Sudanese banknotes in Khartoum state, Sudan. Methods: Fifty samples of Sudanese banknotes were collected randomly from handlers through (March - April / 2015). These samples were microbiologically tested for quantify bacteria, identification of bacteria and fungi (Yeasts and Moulds) by using biochemical tests for bacteria and phenotypical characteristics for fungi. Results: The study showed that the mean of total viable count (CFU/cm2) of bacteria contaminated of banknotes between ( 4.5 – 8.3 ) x 105 CFU/cm2 , the study showed 12 different types of bacteria and 5 types of fungi was identified from banknotes with different percentages. From statistically analyzed of 50 questionnaires there were; 76% of handlers had knowledge about contaminated banknotes as being a source of infection; 94% educated handlers at different levels; 64% of the handlers washed hands after using a toilets and before dealing with banknotes again. Conclusions: Sudanese banknotes were contaminated with different bacteria, yeast and moulds. unhygienically handled. The contamination rate was higher in lower denominations than in higher ones.

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Tyagi, Shivani, Neha ., Ravinder Kaur, and Deepti Rawat. "A study of etiology and epidemiology of onychomycosis from a tertiary care hospital in North India." International Journal of Research in Medical Sciences 9, no. 2 (January 29, 2021): 559. http://dx.doi.org/10.18203/2320-6012.ijrms20210442.

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Background: Onychomycosis is the fungal infection of nail of which the incidence varies from 0.5-12% in India and around 5% worldwide.Onychomycosis is considered to be gender and age-related disease, being commoner in males and older adults in both genders. Apart from dermatophytes, other fungal agents like yeasts and non-dermatophyte moulds are increasingly being acknowledged as important etiological agents for the same. Our aim was to study the etiology of the nail infections in patients presenting to a dermatology department in a tertiary care hospital in central Delhi.Methods: This study included nail samples from patients of various age groups with suspected onychomycosis attending dermatology clinics in our hospital over a period of 2 years. For all samples, KOH wet mount microscopic examination followed by culture on Sabouraud’s dextrose agar was done. Growth of filamentous fungi and yeast obtained on SDA were identified using conventional microbiology techniques. Statistical analysis was performed using Epitools.Results: Of the total 1061 nail samples received, maximum prevalence seen in patients of age group 21 to 50 years. The positivity of onychomycosis was 57.02%. Out of culture positive samples, 24.62% grew dermatophytes and 75.37% grew non-dermatophytes (31.40% yeasts and 43.97% non-dermatophyte moulds). Trichophyton mentagrophytes was the most common (59.73%) dermatophyte followed by T. rubrum (23.49%) while among non-dermatophyte moulds; Aspergillus niger (20.68%) was the most common followed by A. flavus (16.54%) and others. Common yeasts included Candida spp. (65.79%) and Trichosporon spp. (28.95%).Conclusions: Non- dermatophytes are emerging as major etiological agents of onychomycosis which may be accounted various host factors. So, it becomes important to correctly identify the causative fungi to ensure appropriate treatment.

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B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.

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Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.

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Korniłłowicz, Teresa. "The dynamics of quantitative changes of mycoflora in two lakes differing in trophicity (Poland). II." Acta Mycologica 29, no. 2 (August 20, 2014): 159–68. http://dx.doi.org/10.5586/am.1994.016.

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It was demonstrated that waters of the mesotrophic lake undergoing accelerated eutrophication had a higher number of yeast fungi in comparison with the waters of an eutrophic lake. The greatest concentration of yeasts occurred in the littoral zone supplied with soil organic matter as well as in the waters of metha- and hypolimnion distinguished by a high pbytoplankton activity Filamentous fungi concentrated most numerously in the coastal and surface waters of both lakes. However. they did not show any distinct relationship with the trophicity of the reservoir. The maximum numbers of yeasts and geophilic moulds was mainly noted in spring whereas as minimum numbers occurred in early summer.

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Đerić, Nataša, Olja Todorić, Milana Rošul, Sunčica Kocić-Tanackov, Vladimir Sikora, Biljana Kiprovski, and Anamarija Mandić. "Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds." Food and Feed Research 47, no. 2 (2020): 159–68. http://dx.doi.org/10.5937/ffr47-29058.

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This study aimed to test different chemical agents to obtain microbiologically safe industrial hemp seeds that could be used for further food processing (with the reduced total number of microorganisms, total number of moulds and yeasts, and total number of Enterobacteriaceae). In order to obtain seeds applicable for food consumption, optimal storage temperature conditions (room temperature, refrigerator, freezer), method of seed packaging (vacuum/without vacuum), and the application of various chemical treatments (ethanol, sodium hydrogen carbonate, sodium hypochlorite) were tested on the certified industrial hemp seeds, produced in two consecutive years. Optimal storage conditions differed for different microorganisms, and the most optimal storage was at room temperature, for seeds produced in 2018, in the treatment to reduce the total number of Enterobacteriaceae and the total number of microorganisms. When storing seeds from 2018 in order to reduce the number of yeasts and moulds, a slightly lower number was spotted when seeds were stored in a vacuum-sealed bag, at the refrigerator/freezer temperature. For hemp seeds produced in 2019, the most optimal storage conditions were at the refrigerator (for reduction of the total number of Enterobacteriaceae) and freezer temperature (for reduction of the total number of microorganisms). For the reduction of the total number of moulds and yeasts, optimal conditions were at room temperature. Ethanol (75%, v/v) was the most effective disinfectant among the tested chemicals regardless of the initial number of microorganisms, with log reduction of 3.2 (for the total number of Enterobacteriaceae), 2.9 log (for the total number of microorganisms), and total reduction of the total number of yeasts and moulds after 10 minutes, for the seeds harvested in 2019, which were far more contaminated than the seeds harvested in 2018. Considering the price of the disinfection method with ethanol, sodium hypochlorite may be a better solution for the reduction of the number of microbiota on the seeds.

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Quan Liu, Shao, and Marlene Tsao. "Biocontrol of spoilage yeasts and moulds byWilliopsis saturnusvar.saturnusin yoghurt." Nutrition & Food Science 40, no. 2 (March 30, 2010): 166–75. http://dx.doi.org/10.1108/00346651011029192.

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Ellis, D. H., J. E. Marley, A. B. Watson, and T. G. Williams. "Significance of Non-Dermatophyte Moulds and Yeasts in Onychomycosis." Dermatology 194, no. 1 (1997): 40–42. http://dx.doi.org/10.1159/000246184.

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26

Tournas, V. H., Eugenia Katsoudas, and E. J. Miracco. "Moulds, yeasts and aerobic plate counts in ginseng supplements." International Journal of Food Microbiology 108, no. 2 (April 2006): 178–81. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.11.009.

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Tournas, V. H., J. Heeres, and L. Burgess. "Moulds and yeasts in fruit salads and fruit juices." Food Microbiology 23, no. 7 (October 2006): 684–88. http://dx.doi.org/10.1016/j.fm.2006.01.003.

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Ertas Onmaz, Nurhan, Candan Gungor, Serhat Al, Adalet Dishan, Harun Hizlisoy, Yeliz Yildirim, Filiz Kasap Tekinsen, H. Burak Disli, Mukaddes Barel, and Fulden Karadal. "Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese." International Journal of Food Microbiology 357 (November 2021): 109385. http://dx.doi.org/10.1016/j.ijfoodmicro.2021.109385.

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Bansal, Rhea A., Susan Tadros, and Amolak S. Bansal. "Beer, Cider, and Wine Allergy." Case Reports in Immunology 2017 (2017): 1–4. http://dx.doi.org/10.1155/2017/7958924.

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Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

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Kaval, Nesrin, Nilgün Öncül, and Zeliha Yıldırım. "Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 12 (December 27, 2020): 2683–94. http://dx.doi.org/10.24925/turjaf.v8i12.2683-2694.3878.

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In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

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Horváth, Györgyi, Julianna Török Jenei, Csaba Vágvölgyi, Andrea Böszörményi, and Judit Krisch. "Effects of essential oil combinations on pathogenic yeasts and moulds." Acta Biologica Hungarica 67, no. 2 (June 2016): 205–14. http://dx.doi.org/10.1556/018.67.2016.2.8.

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32

Adjlane, Noureddine, Nizar Haddad, Karima Laid Ameur, Saida Kesraoui, and Djamila Moussaoui. "Physicochemical and Microbiological Characteristics of Some Samples of Honey Produced by Beekeepers In Algeria." Acta Technologica Agriculturae 17, no. 1 (March 1, 2014): 1–5. http://dx.doi.org/10.2478/ata-2014-0001.

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Abstract This study aims to evaluate the physicochemical and microbiological quality of 11 samples of locally produced honey harvested from bee colonies across different regions of Algeria. Honeys analyzed are characterized by their different floral origins. Want germs are total aerobic mesophilic flora, total coliforms, anaerobic bacteria Sulfito-Drive (clostridium), yeasts and moulds. Water content, pH, the concentration of hydroxymethylfurfural and sucrose content were also measured. For the physicochemical properties, most of the samples meet the requirements of Codex Alimentarius. Microbiological results showed that there is heterogeneity in the load of microorganisms sampled. Honeys have a low microbial profile. Total coliforms and clostridium were not detected in any sample. For counting the total aerobic mesophilic flora (TAMF), two local and imported samples have a concentration greater than the standard TAMF. Yeasts and moulds were also present but at low levels, and figures in all but three samples were below the norm.

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Nieto, Andrea, Maria Jose Grande Burgos, Antonio Galvez, and Ruben Pérez Pulido. "Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment." Czech Journal of Food Sciences 35, No. 3 (June 28, 2017): 246–50. http://dx.doi.org/10.17221/358/2016-cjfs.

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Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 105 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.

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Rauramaa, Aino, Jouko Setälä, Tauno Moisio, Seppo Sivelä, Terttu Heikkilä, and Martti Lampila. "The effect of inoculants and cellulase on the fermentation and microbiological composition of grass silage: II Microbiological changes in the silages." Agricultural and Food Science 59, no. 5 (December 1, 1987): 371–77. http://dx.doi.org/10.23986/afsci.72270.

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Four experimental silages were made into bunker silos by adding lactic acid bacteria and cellulase enzyme. The control silages were made without any additives and with AIV II solution (80 % formic acid, 2% orthophosphoric acid). The microbial compositions of the experimental silages were studied in five microbial groups; (1) total count of bacteria, (2) lactic acid bacteria, (3) Clostridia, (4) coliform bacteria and (5) fungi (yeasts and moulds). At the beginning of the fermentations enteric bacteria and lactic acid bacteria were increasing. Inoculation of the silage decreased the growth of enterobacteria compared with silages made with cellulase or without additives. This effect was further increased by using AIV II solution. Heterolactic fermentations started in the silages made with cellulase, inoculants and no additives, when initial reducing sugars, primarily glucose and fructose, were fermented. In good ensiling conditions only a few butyric acid forming Clostridia and small amounts of moulds and yests were found. Yeasts existed mostly in silages made with cellulase and with inoculation.

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Różańska, Hanna, and Jacek Osek. "Effect of Storage on Microbiological Quality of Honey." Bulletin of the Veterinary Institute in Pulawy 56, no. 2 (June 1, 2012): 161–63. http://dx.doi.org/10.2478/v10213-012-0029-x.

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Abstract One hundred and nine samples of honey representing different botanical types were microbiologically retested for the total number of aerobic bacteria per 1 g, the presence of anaerobic bacteria in 0.1 g, and number of yeasts and moulds per 1 g after one year of storage. The samples displayed different levels of microbiological contamination. The mean of total number of aerobic bacteria varied from 1.9 x 101 CFU/g to 4.6 x 103 CFU/g depending on the type of honey. This value, in comparison with year 2010 was lower in the case of 75 samples (68.8%), higher in 14 samples (12.8%), and stable in the remaining 20 samples (18.4%). The mean number of moulds and yeasts was 9.8 x 101 CFU/g and it was lower in 46 samples (42.2%). In 46 samples no changes were noted. The presence of anaerobic spore forming bacteria was noted in 18 samples. The presence of these microorganisms in 73 honey samples (67.0%) did not change since 2010.

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Klapötke, Thomas, and Petra Gowik. "Methylbis(2,6-dichIorthiophenoIato)bismut(III) — Synthese, fungizide und bakterizide Aktivität/ Methylbis(2,6-dichlorothiophenolato)bism uth(III) — Synthesis, Fungicidal and Bactericidal Activity." Zeitschrift für Naturforschung B 42, no. 8 (August 1, 1987): 940–42. http://dx.doi.org/10.1515/znb-1987-0802.

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AbstractThe methylbis(thiophenolato)bismuth(III) derivative CH3Bi(SCAH3Cl2-2.6)2 was prepared by reaction of CH3BiBr2 with equivalent amounts of the appropriate lithium thiolate. The new Bi organyl was characterized by elemental analysis, 1H NMR. IR . and mass spectroscopy. The biological activity against bacteria, yeasts, and moulds was investigated.

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Musa, Haliru, Farizul Hafiz Kasim, Ahmad Anas Nagoor Gunny, and Subash C. B. Gopinath. "Salt-adapted moulds and yeasts: Potentials in industrial and environmental biotechnology." Process Biochemistry 69 (June 2018): 33–44. http://dx.doi.org/10.1016/j.procbio.2018.03.026.

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38

Eaton, K. K. "Moulds, Yeasts, Ascospores, Basidiospores, Algae and Lichens: Toxic and Allergic Reactions." Journal of Nutritional & Environmental Medicine 12, no. 4 (January 2002): 321–35. http://dx.doi.org/10.1080/1359084021000036792.

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39

Eaton, K. K. "Moulds, Yeasts, Ascospores, Basidiospores, Algae and Lichens: Toxic and Allergic Reactions." Journal of Nutritional & Environmental Medicine 14, no. 2 (June 2004): 187–201. http://dx.doi.org/10.1080/13590840410001735054.

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40

Tournas, V. H. "Moulds and yeasts in fresh and minimally processed vegetables, and sprouts." International Journal of Food Microbiology 99, no. 1 (March 2005): 71–77. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.009.

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41

BOURTZI-HATZOPOULOU (Ε. ΜΠΟΥΡΤΖΗ-ΧΑΤΖΟΠΟΥΛΟΥ), E., A. ZDRAGAS (Α. ΖΔΡΑΓΚΑΣ), E. PETRIDOU (Ε. ΠΕΤΡΙΔΟΥ), and G. FILIOUSIS (Γ. ΦΙΛΙΟΥΣΗΣ). "Yeasts as a causative agent of bovine mastitis in Greece." Journal of the Hellenic Veterinary Medical Society 54, no. 2 (January 25, 2018): 105. http://dx.doi.org/10.12681/jhvms.15257.

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The aim of this study was to isolate fungi from mastitic milk of dairy cows and to identify fungal microorganisms involved in bovine mastitis. A total of 608 milk samples from clinical mastitis quarters from 580 animals in Northern Greece were collected, during the years 1997-2001. Antibacterial treatment was administrated to 50% of the sampled animals. Forty two (42) fungi were isolated and identified using mycological media and methods. From the 42 fungi isolates, 38 were yeasts and 4 moulds. The yeasts isolated were classified into the genera Candida, Geotrichum, Rhodotorula. From the thirty four (34) Candida species, 14 were identified as G tropicalis and 6 as G krusei. Furthermore, 4 isolates were classified as G pseudotropicalis, 4 as G albicans, 3 as G parapsilosis and 3 as G rugosa. Geotrichum candidum and Rhodotorula spp. were represented with 2 isolates. The isolated moulds were classified into the genus Aspergillus. Fungi were isolated in pure culture from 38 milk samples and in mixed culturewith bacteria from 4. In 510 samples only bacteria were cultured, while in 56 samples no growth of microorganism was observed. The results of the present study indicate that a level of 6.9% of mycotic mastitis is significant and yeasts are apparently implicated in mammary gland pathology causing economic loss.

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Kačániová, Miroslava, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská, and Simona Kunová. "The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality." Potravinarstvo Slovak Journal of Food Sciences 14 (February 27, 2020): 69–75. http://dx.doi.org/10.5219/1239.

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The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

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Gutzmer, Ralf, Susanne Mommert, Uta Küttler, Thomas Werfel, and Alexander Kapp. "Rapid identification and differentiation of fungal DNA in dermatological specimens by LightCycler PCR." Journal of Medical Microbiology 53, no. 12 (December 1, 2004): 1207–14. http://dx.doi.org/10.1099/jmm.0.45779-0.

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The aim was to develop a LightCycler PCR method for the rapid detection and differentiation of fungal DNA in dermatological specimens such as skin scales and skin swabs. LightCycler PCR assays were established for seven primer sets specific for fungal DNA. For each primer set LightCycler melting points were defined by amplification of DNA from 21 fungi and sensitivity was determined by amplification of serial dilutions of fungal DNA. A protocol was established that allows detection and differentiation of mould and yeast DNA with one highly sensitive PCR reaction by assessment of LightCycler melting points. Two subsequent LightCycler PCR reactions and one RFLP reaction allowed the differentiation of dermatophytes and non-dermatophyte moulds and the subclassification of yeasts. Analysis of clinical samples from 38 patients with fungal skin diseases provided conclusive new diagnostic information in 9/38 cases (23.7 %) by this PCR protocol that was not equally provided by direct microscopy and mycological culture. Thus the LightCycler PCR protocol established here represents a rapid diagnostic tool that aids in the diagnosis of fungal skin disease in a substantial number of patients.

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Kizlink, Juraj, and Vladimír Rattay. "Organotin derivatives of alkanedisulfonic acids." Collection of Czechoslovak Chemical Communications 52, no. 6 (1987): 1514–19. http://dx.doi.org/10.1135/cccc19871514.

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The preparation of dibutyltin and tributyltin alkanedisulfonates from alkyltin oxides and the corresponding alkanedisulfonic acids has been studied. The products, obtained in 56 – 74% yield, were tested as biocides against bacteria, yeasts, and moulds as well as fungicides against wood rot and their activity was compared with that of bis(tributyltin) oxide.

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Merad, Yassine, Wahiba Ghomari, Mahmoud Benatta, and Haiet Adjmi-Hamoudi. "Punctual Fungal Monitoring of Environment Surfaces in an Intensive Care Unit." Journal of Current Medical Research and Opinion 1, no. 05 (August 3, 2018): 19–22. http://dx.doi.org/10.15520/jcmro.v1i05.58.

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Nosocomial fungal infections could arise from exposure to spores or filamentous fungi existing in the hospital environment. The present study aimed to investigate the quality of surfaces in an intensive care unit, to ascertain their potential contribution to fungal infection in the hospital. In the morning of May 28, 2017 punctual samples were taken from surfaces by moistened sterile swabs and were inoculated on Sabouraud dextrose agar and Malt extract agar. Qualitative evaluation of moulds was based on the microscopic view and morphological features of colonies; identification of yeasts was based on routine biochemical tests (Auxacolor©-Bio-Rad). Out of 100 samples taken from surfaces, 24 (24%) were positive for fungal presence, divided into moulds (75%) and yeasts (25%), the identified strains belonged to 9 genera, most frequently to Aspergillus, Candida, Mucor, Cladosporium, Penicillium and Trichosporon, the most predominant fungi encountered is Aspergillus niger (25%) In conclusion, to achieve our professional service and provide a safe environment for patients, punctual fungal monitoring needs to be done consistently.

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Aitboulahsen, Mohamed, Said Zantar, Amin Laglaoui, Hicham Chairi, Abdelhay Arakrak, Mohammed Bakkali, and Mounir Hassani Zerrouk. "Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries." Journal of Food Quality 2018 (July 4, 2018): 1–7. http://dx.doi.org/10.1155/2018/8408915.

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The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

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Hernández-Carranza, Paola, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo C. Benitez-Rojas, and Carlos Enrique Ochoa-Velasco. "Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice." Czech Journal of Food Sciences 39, No. 2 (April 29, 2021): 106–12. http://dx.doi.org/10.17221/21/2020-cjfs.

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This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L–1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

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Velicanski, Aleksandra, Dragoljub Cvetkovic, Sinisa Markov, Vesna Tumbas, and Sladjana Savatovic. "Antimicrobial and antioxidant activity of lemon balm Kombucha." Acta Periodica Technologica, no. 38 (2007): 165–72. http://dx.doi.org/10.2298/apt0738165v.

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Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and moulds. Kombucha showed higher antioxidant activity than tea sample for all applied sample volumes.

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Sahin, Gulsen Ozkaya, and Murat Akova. "Treatment of invasive infections due to rare or emerging yeasts and moulds." Expert Opinion on Pharmacotherapy 7, no. 9 (May 30, 2006): 1181–90. http://dx.doi.org/10.1517/14656566.7.9.1181.

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Banks, J. G., and R. G. Board. "Some factors influencing the recovery of yeasts and moulds from chilled foods." International Journal of Food Microbiology 4, no. 3 (June 1987): 197–206. http://dx.doi.org/10.1016/0168-1605(87)90037-7.

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Journal articles on the topic 'Yeasts and moulds'

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