The 3M™ Petrifilm™ Rapid Yeast and Mold (RYM) Count Plate is a simple, ready-to-use chromogenic culture method for the rapid detection and enumeration of yeast and mold in food products. The 3M ...Petrifilm RYM Count Plate method was compared to the U. S. Food and Drug Administration Bacteriological Analytical Manual (FDA BAM) Chapter 18, Yeasts, Molds and Mycotoxins and the ISO 21527:2008 Microbiology of Food and Animal Feeding Stuffs-Horizontal Method for the Enumeration for Yeast and Molds - Part 1: Colony Count Technique in Products with Water Activity Greater Than 0.95 and Part 2: Colony Count Technique in Products with Water Activity Less Than or Equal to 0.95 reference methods for raw almonds and raw frozen ground beef patties (77% lean). The 3M Petrifilm RYM Count Plate method was evaluated using a paired study design in a multi-laboratory collaborative study following the current AOAC Validation Guidelines. Three target contamination levels (low, 10-100 CFU/g; medium, 100-1000 CFU/g; high 1000-10 000 CFU/g) as well as an uninoculated control level (0 CFU/g) were evaluated for each matrix. Samples evaluated by the 3M Petrifilm RYM Count Plate method were prepared in duplicate and incubated at both 25°C and 28°C. Plates at both temperatures were enumerated after 48 and 60 h of incubation. No significant difference was observed between the 3M Petrifilm RYM Count Plate method and the FDA BAM or ISO 21527 reference methods for each contamination level. No statistical differences were observed between samples analyzed by the 3M Petrifilm RYM Count Plate method (at either 25°C or 28°C) and the reference methods. No statistical significant differences were observed between enumeration of colonies at 48 and 60 h on the 3M Petrifilm RYM Count Plate method and the reference methods.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
High performance liquid chromatography-electrospray ionization tandem mass spectrometry was applied to the comprehensive analysis of phospholipids from seven Antarctic and seven non-Antarctic yeasts. ...Identification of specific fatty acyl moieties to the sn-1 and sn-2 positions of phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylserine (PS) and phosphatidylinositol (PI) were determined by relative abundance of fragment ions associated with formation of carboxylate anions and loss of fragment ions as free fatty carboxylic acid and ketene. Modulations with growth temperature in fatty acyl moieties in the sn-1 and sn-2 positions were characterized. Principal component analysis demonstrated that PE, PC and to a lesser extent PS, but not PI, were grouped into three distinct clusters consisting of seven Antarctic yeasts (Cryptococcus victoriae, Holtermanniella wattica, H. nyarrowii, Candida psychrophila, Leucosporidium fellii, Glaciozyma antarctica, Rhodotorula mucilaginosa), four non-Antarctic yeasts (C. albicans, Zygosaccharomyces rouxii, Cr. humicolus, R. mucilaginosa) and three strains of Saccharomyces cerevisiae.
•Development of electrospray ionization-mass spectrometry for yeast phospholipids.•Assignment of specific fatty acyl moieties to sn-1 and sn-2 positions.•The method is highly sensitive and reproducible.•Antarctic and non-Antarctic yeasts clearly differentiated.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
The aims of this work were to identify and characterize for some important technological properties the yeast species present throughout the ripening process of Pecorino Crotonese, a traditional ...cheese produced in a well defined area of Southern Italy. In particular, the strain technological properties considered include fermentation/assimilation of galactose and lactose, assimilation of lactate and citrate in the presence of different NaCl concentrations, hydrolysis of butter fat, skim milk, gelatine and casein, production of brown pigments in cheese agar and ability to produce biogenic amines. High yeast levels were recorded in cheese samples already after 5
h of brining (about 5
log
cfu/g) and these concentration remained constant during ripening. The yeast isolates belonged to restrict number of yeast species. While
Kluyveromyces lactis and
Saccharomyces cerevisiae were isolated prevalently in the first stages of Pecorino Crotonese production,
Yarrowia lipolytica and
Debaryomyces hansenii dominated during the later stages of maturation. Otherwise, the latter two were very NaCl resistant species. In fact,
D. hansenii strains conserved the ability to assimilate lactose and galactose in the presence of 10% NaCl, while almost all the strains of
Y. lipolytica isolated assimilated citrate and lactate up to 7.5% NaCl.
Y. lipolytica isolates evidenced also the highest proteolytic and lipolytic activities and the capability to catabolize tyrosine producing brown pigment. In addition they resulted in the highest aminobiogenic potential decarboxylating ornithine, phenylalanine, tyrosine and lysine. However, they were not able to produce histamine, biogenic amine produced by three strains of
D. hansenii.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
The maturation, localization, stability, and translation of messenger RNAs (mRNAs) are regulated by a wide variety of mRNA-binding proteins. Identification of the complete set of mRNA-binding ...proteins is a key step in understanding the regulation of gene expression. Herein, we describe a method for identifying yeast mRNA-binding proteins in a systematic manner using UV crosslinking, purification of polyA(+) mRNAs under denaturing conditions, and mass spectrometry to identify covalently bound proteins.
Aims: The objective of this study was to investigate the effects of free molecular and bound forms of sulphur dioxide and oxygen on the viability and culturability of a selected strain of ...Acetobacter pasteurianus and a selected strain of Brettanomyces bruxellensis in wine.
Methods and Results: Acetic acid bacteria and Brettanomyces/Dekkera yeasts associated with wine spoilage were isolated from bottled commercial red wines. One bacterium, A. pasteurianus strain A8, and one yeast, B. bruxellensis strain B3a, were selected for further study. The resistance to sulphur dioxide and the effect of oxygen addition on these two selected strains were determined by using plating and epifluorescence techniques for monitoring cell viability in wine. Acetobacter pasteurianus A8 was more resistant to sulphur dioxide than B. bruxellensis B3a, with the latter being rapidly affected by a short exposure time to free molecular form of sulphur dioxide. As expected, neither of these microbial strains was affected by the bound form of sulphur dioxide. The addition of oxygen negated the difference observed between plate and epifluorescence counts for A. pasteurianus A8 during storage, while it stimulated growth of B. bruxellensis B3a.
Conclusions: Acetobacter pasteurianus A8 can survive under anaerobic conditions in wine in the presence of sulphur dioxide. Brettanomyces bruxellensis B3a is more sensitive to sulphur dioxide than A. pasteurianus A8, but can grow in the presence of oxygen. Care should be taken to exclude oxygen from contact with wine when it is being transferred or moved.
Significance and Impact of the Study: Wine spoilage can be avoided by preventing growth of undesirable acetic acid bacteria and Brettanomyces/Dekkera yeasts through the effective use of sulphur dioxide and the management of oxygen throughout the winemaking process.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Abstract
We present a method to directly characterize the yeast diversity present in wine fermentations by employing denaturing gradient gel electrophoresis (DGGE) of polymerase chain reaction ...(PCR)-amplified 26S ribosomal RNA (rRNA) genes. PCR-DGGE of a portion of the 26S rRNA gene was shown to distinguish most yeast genera associated with the production of wine. With this method the microbial dynamics in several model wine fermentations were profiled. PCR-DGGE provided a qualitative assessment of the yeast diversity in these fermentations accurately identifying populations as low as 1000 cells ml−1. PCR-DGGE represents an attractive alternative to traditional plating schemes for analysis of the microbial successions inherent in the fermentation of wine.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Viburnum opulus
is a plant with fruits that are rich in biologically active substances, making it valuable to the food and pharmaceutical industries. Here, we present our study of the total phenolic ...and anthocyanin contents and antimicrobial activity in the fruit juice of six
V. opulus
L. accessions. The cultivar ‘Krasnaya Grozd’ was notable for its exceptionally large amount of total phenolics, 1168 mg/100 g, with anthocyanins comprising 3–5 % of the total phenolic content. The evaluation of the antimicrobial properties confirmed that the juice of
V. opulus
fruits strongly inhibited the growth of a wide range of human pathogenic bacteria, both Gram-negative (
Salmonella typhimurium
and
S. agona
) and Gram-positive (
Staphylococcus aureus
,
Lysteria monocytogenes
, and
Enterococcus faecalis
) organisms. Conversely, the yeasts
Debaryomyces hansenii
and
Torulaspora delbrueckii
showed complete resistance to the fruit juice, whereas a low sensitivity was demonstrated by
Trichosporon cutaneum, Kluyveromyces marxianus
var.
lactis
,
Saccharomyces cerevisiae
,
S. cerevisiae
12R, and
Candida parapsilosis
.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Abstract
This study aimed to characterize the intestinal yeasts in weaning piglets and to establish their possible relationships with main bacterial groups. German Landrace piglets were weaned (WP, ...n=32) at 28 days of age or kept with the dams until day 39 without creep feed (UP, n=32). The experiment was performed at an experimental and a commercial farm (CF). Faeces were collected from the piglets, sows and pen floors on days 28, 33 and 39 for isolation of DNA and cultivation for enumeration of yeasts, enterobacteria, enterococci and lactobacilli. Fragments of the D1 domain of 26S rRNA gene were amplified and separated by denaturing gradient gel electrophoresis (DGGE). No yeasts could be cultured from water and feed samples. No or only low numbers of yeasts were detected among all UP. In WP at CF, yeasts correlated with lactobacilli (r=0.456; P=0.009) and enterobacteria (r=−0.407; P=0.021). Kazachstania slooffiae dominated among the cultured yeasts. It was the only yeast species detected by PCR-DGGE. Yeasts, especially K. slooffiae, established in the porcine gastrointestinal tract after consumption of grain-based feed and may interrelate with the intestinal microbiota. The study provides data indicating importance of K. slooffiae for the development of balanced porcine gut microbiota.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with ...Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia anomala, Kluyveromyces marxianus, and Saccharomyces cerevisiae being the predominant species. Unlike the yeast isolated from the fresh olives, the strains obtained from the olive brine mostly showed low pectolytic but high catalase activities. Some of these strains also exhibited other biochemical desirable properties for the fermentation of green table olives, including their lipolytic activities and their assimilation or production of organic acids in the brine. Seven strains in particular of P. anomala, K. marxianus, S. cerevisiae, and Candida maris showed the best properties for use in trials as starter culture in pilot fermenters.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
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