The occurrence of osmophilic yeasts in honey;Zum vorkommen osmophiler hefen im honig

Deutsche Lebensmittel-Rundschau

Volumn 99, Issue 8, 2003, Pages 310-319+III

  Schneider, A ^a   Horn, H ^a   Hammes, W P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Fermentation; Hefen in Honig Fermentation; Yeasts in honey

Indexed keywords

ACIDITY; FERMENTATION; MICROBIOLOGY; MOISTURE; PH EFFECTS;

FERMENTED HONEYS;

YEAST;

CANDIDA; ZYGOSACCHAROMYCES ROUXII;

EID: 0042029588     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

1. Allen, K. L., P. C. Molan, and G. M. Reld: A survey of the antibacterial activity of some New Zealand honeys. J. of Pharmacy and Pharmacology 43, 817-822 (1991).
2. Aoyagi, S., and C. Oryu: Honeybees and honey. III. Yeasts in honey. Bull. Fac. Agric. Tamagawa Univ. No. 7/8, 203-213 (1968).
3. Back, W.: Limonadenschädliche Hefen. Brauwelt 122 (9), 357-359 (1982),
4. Bergner, K.-G. und H. Hahn: Zum Vorkommen und zur Herkunft der freien Aminosäuren in Honig. Apidologie 3, 5-34 (1972).
5. Bogdanov, S.: Characterisation of antibacterial substances in honey. Lebansm.-Wlss.Tecnnol. 17, 74-76 (1984).
6. Chataway, H. D.: The determination of moisture in honey, Canad. J. Res. 6, 531-547 (1932).
7. Crane, E.: Honey, a comprehensive survey. Heinemann Verlag, London (1975).
8. Farris, G. A., F. Fatichienti, P. Deiana, and M. Forteleoni: Ulterlore contributo alla conoscenza delia composizione microbiologlca dei mieli della Sardegna. Apicoltore Moderno 76 (4), 133-140 (1985).
9. Echigo, T., and T. Takenaka: Production of organic adds in honey by honeybees. J. Agr. Chem. Soc. Japan 48, 225-230 (1974),
10. Hadorn, H. und K. Züricher: Formolzahi von Honig. Mitt. Geb. Lebensmittelunters. Hyg. 54, 304-321 (1963).
11. Horn, H. und C. Lüllmann: Das große Honigbuch. II Auflage. Kosmos Verlag Stuttgart (2002).
12. Jermini, M. F. G., O. Geiges, and W. Schmidt-Lorenz: Detection, isolation and identification of osmotolerant yeasts from high-sugar products. J. Food Prot. 50 (6), 468-472 (1987).
13. Jiménez, M., J. J., Mateo, T. Huerta, and R. Mateo: Influence of the storage conditions on some physicochemical and mycological parameters of honey. J. Sci. Food Agric. 64, 67-74 (1994).
14. Kreger van Rij, N. J. W.: The yeasts - a taxonomic study. Eisevier Sci. Publ., Amsterdam, 3 Auflage (1984).
15. Kurletto, S.: Patologia do mel. Anais 5° Congr. Brasilairo Apicultura, Viscosa MG, Brasil 1980.
16. Lipp, J.: Nachweis und Herkunft der Absclsinsäure und Prolin in Honig. Apidologie 21, 249-259 (1990).
17. Lipp, J.: Der Honig. Verlag Eugen Ulmer GmbH & Co, Stuttgart, 1994.
18. Louveaux, J., A. Maurizio, and G. Vorwohl: Methods of melissopalynology. Bee World 59 (4), 139-157 (1978).
19. Marletto, F., P. Ferrazzi, and A. Patetta: Analisi microbiologiche di miell invecchlati in rapporto all'origine florale e ad alcunl caratteri chimici. L'Apicoltore Moderno 66 (4), 124-131 (1975).
20. Marvin, G. E.: Further observations on the deterioration and spoilage of honey in storage. J. Econ. Ent. 23 (2), 432-438 (1930).
21. Miller, M. W.: Yeasts in food spoilage: An update. Fd. Technology 33 (1), 76-80(1979).
22. Molan, P. C.: The antibacterial activity of honey. Bee World 73, 5-28, 59-76 (1992).
23. Molan, P. C., and K. M. Russel: Non-peroxide antibacterial activity in some New Zealand honeys. Apic. Res. 27 (1), 62-67 (1988).
24. Nussbaumer, T.: Beitrag zur Kenntnis der Honiggäung nebst Notizen über die chemische Zusammensetzung des Honigs. Z. Unters. Nahrund Genussmittel 20, 272-277 (1910).
25. Ruegg, M., and B. Blanc: The water activity of honey and related sugar solutions. Lebensm.-Wiss. Technol. 14, 1-6 (1981).
26. Russel, K. M., P. C. Molan, A. L. Wikins, and P. T. Holland: Identification of some antibacterial constituents of New Zealand Manuka honeys. J. Agric. Food. Chem. 38, 10-13 (1990)
27. Sandhu D. K., and M. K. Waraich: Yeasts associated with pollinating bees and flowers. Microbial Ecology 11, 51-58 (1985).
28. Sanz, S., G. Gradillas, F. Jimeno, C. Perez, and T. Juan: Fermentation problem in Spanish North-Coast honey, J. of Food Protection 58 (5), 515-518 (1995).
29. Scarr, P. M., and D. Rose: Assimilation and fermentation patterns of osmophilic yeasts in sugar broths at two concentrations. Nature (London) 207, 887 (1965).
30. Schelhorn, M., von: Untersuchungen über den Verderb wasserarmer Lebensmittel durch osmophile Mikroorganismen. Z. Lebensm. Unters, Forsch. 96, 117-124 (1949).
31. Steinkraus, K. H., and R. A. Morse: Factors influencing the fermentation of honey in mead production. J. of Apicultural Research 5 (1), 17-26 (1966).
32. Stephen, W. A.: The relationship of moisture content and yeast count in honey fermentation. Scientific Agriculture 26 (6), 258-264 (1946).
33. Stinson, E. E., M. H. Subers, J. Pety, and J. W. White: The composition of honey. V. Separation and identification of the organic acids. Arch. Blochem. Biophys. 89, 6-12 (1960).
34. Tilbury, R. H.: Studies on the microbiological deterioration of raw cane sugar, with special reference on osmophilic yeasts and the preferential utilisation of laevulose. Diss. University, Bristol (1967).
35. Tokuoka, K., T. Ishitani, S. Goto, and K., Komagata: Identification of yeasts isolated from high-sugar foods. J. Gen. Appl. Microbiol. 31, 411-427 (1985).
36. w environments. Fd. Technology 33 (1), 72-75 (1979).
37. Warth, A. D.: Relationship among cell size, membrane permeability and preservative resistance in yeast species. Appl. Environ. Microbiol. 55, 2995-3000 (1989).
38. Weidner, P. M.: Beiträge zur Kenntnis der Osmotoleranz und Osmophilie bei Hefen. Diss., Technische Universität Berlin, Fachbereich Lebensmitteltechnologie und Biotechnologie (1985).
39. Weston, R. J., K. R. Mitchell, and K. L. Allen: Antibacterial phenolic components of New Zealand manuka honey. Food Chemistry 64, 295-301 (1999).
40. White, J. W., and M. H. Subers: Studies on honey inhibine. A chemical essay. Journal Apic. Res. 2 (2), 116-119 (1963).
41. Windisch, S.: Nachweis und Wirkung von Hefen in zuckerhaltigen Lebensmitteln. ALMTB-Sonderausgabe 23-29 (1977/1978).
42. Windisch, S. und I. Neumann-Duscha: Hefen als Verderbniserreger von Süßwaren, unter Berücksichtigung osmophiler Hefen. Schriftenreihe SGLH-Heft 1, 18-20 (1973).
43. Winkler, O.: Beitrag zum Nachweis und zur Bestimmung von Oxymethylfurfurol im Honig. Z. Lebensmittelunters.-Forsch. 102, 161-167 (1955).