Heat resistance of the spoilage yeasts Candida pelliculosa and Kloeckera apis and pasteurization values for some tropical fruit juices and nectars

Food Microbiology

Volumn 14, Issue 1, 1997, Pages 93-99

  Tchango Tchango, J ^b   Tailliez, R ^a   Eb, P ^a   Njine, T ^c   Hornez, J P ^a  

^a UNIV LILLE   (France)

^b Lab de Technologie Alimentaire   (Cameroon)

^c UNIVERSITY OF YAOUNDÉ I   (Cameroon)

Author keywords

[No Author keywords available]

Indexed keywords

ANANAS COMOSUS; APIS; CANDIDA; KLOECKERA; KLOECKERA APIS; PASSIFLORA EDULIS; PICHIA ANOMALA; PSIDIUM GUAJAVA;

EID: 0031079819     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1996.0065     Document Type: Article

References (29)

1. Barillere J. M., Minouni A., Dubois C., Bidan P. Thermoresitance des souches de levures isolees de vins. Sci. Alim. 5:1985;365-378.
2. Beuchat L. R. Effect of potassium sorbate and sodium benzoate on inactivating yeasts heated in broth containing sodium chloride and sucrose. J. Food Protect. 44:1981;765-769.
3. Bunning, V. K. Crawford, R. G. Tierney, J. T. Peeler, J. T. 1990, Thermotolerance ofListeria monocytogenesSalmonella typhimurium, Appl. Environ. Microbiol. 56, 3216, 3219.
4. Courtoisier A. J. Action destructive de la chaleur sur les micro-organismes. Calcul pratique d'un traitement thermique et application au vin. Ind. Alim. Agric. 101:1984;103-114.
5. Deveze M., Ribereau-Gayon P. Thermoresitance des levures dan le vin. Conn. Vigne Vin. 11:1977;131-163.
6. Efiuvwevwere B. J. O., Oyelade J. A. Biodeteriorative and physico-chemical changes in modified atmosphere packaged oranges and the microbial quality of preserved and unpreserved juices. Trop. Sci. 31:1991;325-333.
7. Farber, J. M. Brown, B. E. 1990, Effect of prior heat shock on heat resistance ofL. monocytogenes, Appl. Environ. Microbiol. 56, 1584, 1587.
8. Favier J. C., Ireland-Ripert J., Laussucq C., Feinberg M. Repertoire general des aliments-Tome 3-. Table de composition des fruits exotiques, fruits de cueillettes d'Afrique. 1993;Tec. & Doc. Lavoisier, Paris.
9. Fellow P. J. Food Processing Technology- Principles and Practise. 1988;Ellis Horwood Ltd, New York.
10. Gibson A. M. The effect of sugar concentration on the heat resistance of vegetative micro-organisms. J. Appl. Bacteriol. 36:1973;365-376.
11. Hansen N. H., Rieman H. Factors affecting the heat resistance of non-sporing organisms. J. Appl. Bacteriol. 26:1963;314-333.
12. Juven B. J., Kanner J., Weisslowsicz H. Influence of orange juice composition on the thermal resistance of spoilage yeasts. J. Food Sci. 43:1978.
13. 2-sensitive gas diffusion tubes. Chem. Mikrobiol. Technol. Lebensm. 14:1992;169-176.
14. Leung H. K., Swanson B. G., Aw T. L., Davis D. C., Kranzler G. A. Thermal resistance of micro-organisms and polyphenol oxidase related to solar pasteurization of concord grape juice. J. Food Protect. 45:1982;913-918.
15. Lielieveld H. L. M., Hugelshofer W., Jepson P. C., Lalande M., Mostert M. A., Nassauer J., Ringstrom R. Pasteurization continue des aliments liquides microbiologiquement sure. Ind. Alim. Agric. 3:1992;109-114.
16. Linton R. H., Webster J. B., Pierson M. D., Bishop J. R., Hackney C. R. The effect of sublethal heat shock and growth atmosphere on the heat resistance ofListeria monocytogenes Scoott A. J. Food Protect. 55:1992;84-87.
17. Mackey, B. M. Derrick, C. M. 1986, Elevation of the heat resistance ofSalmonella typhimurium, J. Appl. Bacteriol. 61, 389, 393.
18. Mackey B. M., Derrick C. M. The effect of prior heat shock ofSalmonella thompson. Lett. Appl. Microbiol. 5:1987;115-118.
19. Mafart P. Genie Industriel Alimentaire. Tome 1: Les procedes physiques de conservation. 1991;Tec. & Doc. Lavoisier et APRIA, Paris.
20. Meyrath J. Problems in fruit juices pasteurization. Recent Advances in Food Science. 1962;Butterworths Inc. London.
21. Splittstoesser D. F., Leasor S. B., Swanson K. M. J. Effect of food composition on heat resistance of yeasts ascospores. J. Food Sci. 51:1986;1265-1267.
22. Splittstoesser, D. F. Lienk, L. L. Wilkinson, M. Stamer, J. R. 1975, Influence of wine composition on the heat resistance of potential spoilage organisms, Appl. Microbiol. 30, 369, 373.
23. Stumbo C. R. Thermobacteriology in Food Processing. 1973;Academic Press, New York.
24. Swanson K. M. J., Leasor S. B., Downing D. L. Aciduric and heat resistant micro-organisms in apple juice and cider processing operations. J. Food Sci. 50:1985;336-339.
25. Tchango-Tchango J., Njine T., Tailliez R. Qualite microbiologique de jus et nectars de fruits exotiques. Microbiol. Alim. Nutr. 10:1992;199-206.
26. Toledo R. T. Fundamentals of Food Process Engineering. 1994;Chapman and Hall, New York.
27. Torok, T. King, A. D. Jr. 1991, Comparative study on the identification of food-borne yeasts, Appl. Environ. Microbiol. 57, 1207, 1212.
28. Truong-Meyer X. M., Strehaino P., Riba J. P. Thermal treatment of yeast cells in a strawberry product-enumeration procedure. Appl. Microbiol. Biotechnol. 41:1994;262-266.
29. Watier D., Chowdhury I., Leguerinel I., Hornez J. P. Survival ofMegasphera cerevisiae. Food Microbiol. in press:1996.