Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products.
Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.
Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, H-6724 Szeged, Hungary. krisch@mk.u-szeged.hu.
Judit
J
Krisch
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia.
Muthusamy
M
Chandrasekaran
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia.
Shine
S
Kadaikunnan
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia.
Naiyf S
NS
Alharbi
King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.
Csaba
C
Vágvölgyi
D001628:Beverages; D005506:Food Contamination; D005516:Food Microbiology; D014920:Wine; D015003:Yeasts