title: Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices.
abstract: Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plant.
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina.
authors.forename: M C
authors.initials: MC
authors.lastname: Rojo
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Almirante Brown 500, Chacras de Coria, Luján de Cuyo, Mendoza, 5505, Argentina.
authors.forename: C
authors.initials: C
authors.lastname: Torres Palazzolo
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina.
authors.forename: R
authors.initials: R
authors.lastname: Cuello
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina.
authors.forename: M
authors.initials: M
authors.lastname: González
authors.affiliation: Departamento de Ciencia y Tecnología de los Alimentos y Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Chile.
authors.forename: F
authors.initials: F
authors.lastname: Guevara
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina.
authors.forename: M L
authors.initials: ML
authors.lastname: Ponsone
authors.affiliation: Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Almirante Brown 500, Chacras de Coria, Luján de Cuyo, Mendoza, 5505, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina.
authors.forename: L A
authors.initials: LA
authors.lastname: Mercado
authors.affiliation: Departamento de Ciencia y Tecnología de los Alimentos y Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Chile.
authors.forename: C
authors.initials: C
authors.lastname: Martínez
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, Mendoza, 5507, Argentina. Electronic address: combina.mariana@inta.gob.ar.
authors.forename: M
authors.initials: M
authors.lastname: Combina
mesh_terms: D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D005525:Food-Processing Industry; D000067030:Fruit and Vegetable Juices / Q000382:microbiology*; D058889:Molecular Typing; D016533:Mycological Typing Techniques; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification / Q000502:physiology; D027843:Vitis / Q000382:microbiology*; D015003:Yeasts / Q000302:isolation & purification* / Q000502:physiology; D020068:Zygosaccharomyces / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology
keywords: Concentrate grape juice; Osmophilic yeast; Processing line; Spoilage yeasts