Stress tolerance in fungi -- to kill a spoilage yeast.
The fungal spoilage of ingredients of food manufacture is an economic problem, often causes product loss and may constitute a health hazard. To effectively combat fungal food spoilage, a mechanistic understanding of tolerance for, and adaptation to, the preservation method used is crucial. Both are dependent on the genetic make-up and growth history of the organism. In the post-genomic era we are arriving at a situation in which, in the model organism Saccharomyces cerevisiae, physiological data, classical molecular biology and whole-genome responses can be combined to obtain explanatory and predictive models for growth. For food spoilage fungi we have not yet reached such a level of understanding, but we may use the knowledge gained for S. cerevisiae for the prevention of spoilage.
Smits
Gertien J
GJ
Department of Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, Nieuwe Achtergracht 166, 1018 WV, Amsterdam, The Netherlands.
Brul
Stanley
S
D001709:Biotechnology / Q000379:methods*; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005656:Fungal Proteins / Q000378:metabolism; D005658:Fungi / Q000254:growth & development* / Q000378:metabolism; D016681:Genome, Fungal; D008954:Models, Biological; D012441:Saccharomyces cerevisiae / Q000378:metabolism
D005656:Fungal Proteins