A differential medium for the enumeration of the spoilage yeast Zygosaccharomyces bailii in wine

Journal of Food Protection

Volumn 63, Issue 11, 2000, Pages 1570-1575

  Schuller, D ^a   Corte Real, M ^a   Leao, C ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

CULTURE MEDIUM; DESIGN; FOOD SAFETY; FORMIC ACID; FUNGAL CELL CULTURE; GLUCOSE; MICROBIAL CONTAMINATION; PREVENTION;

DEBARYOMYCES; DEKKERA; ISSATCHENKIA; KLOECKERA; KLUYVEROMYCES; LODDEROMYCES; PICHIA; RHODOTORULA; SACCHAROMYCES; SACCHAROMYCODES; SCHIZOSACCHAROMYCES; TORULASPORA; ZYGOSACCHAROMYCES BAILII;

EID: 0033766294     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.11.1570     Document Type: Article

References (9)

1. Hydrophobic membrane filtration method for the selective recovery and differentiation of Zygosaccharomyces bailii in acidified ingredients
2. Glucose respiration and fermentation in Zygosaccharomyces bailii and Saccharomyces cerevisiae express different sensitivity patterns to ethanol and acetic acid
3. Performance of selective media for enumerating Zygosaccharomyces bailii in acidic foods and beverages
4. Transport of acetic acid in Zygosaccharomyces bailii: Effects of ethanol and their implications on the resistance of the yeast to acidic environments
5. Mechanism underlying the transport and intracellular metabolism of acetic acid in the presence of glucose in the yeast Zygosaccharomyces bailii
6. Zygosaccharomyces bailii - A profile of characteristics and spoilage activities
7. Transport-limited fermentation and growth of S. cerevisiae and its competitive inhibition