Influence of packaging on spoilage yeast population in minimally processed orange slices

International Journal of Food Microbiology

Volumn 109, Issue 1-2, 2006, Pages 146-150

  Restuccia, Cristina ^a   Randazzo, Cinzia ^a   Caggia, Cinzia ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Orange slices; Packaging conditions; Yeast identification

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ARTICLE; ATMOSPHERE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FILM; FOOD MICROBIOTECHNOLOGY; FOOD PACKAGING; FOOD SPOILAGE; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; MICROBIAL POPULATION DYNAMICS; NONHUMAN; ORANGE (FRUIT); PERMEABILITY; RHODOTORULA; SACCHAROMYCES CEREVISIAE; SAMPLE; STORAGE TEMPERATURE; WATER VAPOR; YEAST;

CITRUS SINENSIS; CONSUMER PRODUCT SAFETY; DNA, FUNGAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; OXYGEN; POLYMERASE CHAIN REACTION; RHODOTORULA; SACCHAROMYCES CEREVISIAE; VACUUM;

FUNGI; RHODOTORULA (ERYTHROBASIDIUM CLADE); SACCHAROMYCES CEREVISIAE;

EID: 33646462161     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.022     Document Type: Article

References (21)

1. Caggia C., Restuccia C., Pulvirenti A., and Giudici P. Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region. Int. J. Food Microbiol. 71 (2001) 71-73
2. Caggia C., Lanza C.M., Bellomo S.E., Pannuzzo P., Lo Bianco M., Restuccia C., and Rapisarda P. Blood orange slices packaged with films of different permeabilities: chemical, microbiological and sensory studies. Ital. J. Food Sci. 16 (2004) 275-292
3. Canganella F., Ovidi M., Paganini S., Vettraino A.M., Bevilacqua L., and Trovatelli L.D. Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures. Food Microbiol. 15 (1998) 71-77
4. Davenport R. Forensic microbiology for soft drinks business. Soft Drinks Manag. Int. 4 (1996) 31-32
5. Deak T., and Beuchat L. Yeasts associated with fruit juices concentrates. J. Food Prot. 56 (1993) 777-782
6. Esteve-Zarzoso B., Belloch C., Uruburu F., and Querol A. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 49 (1999) 329-337
7. Fernández-Espinar M.T., Esteve-Zarzoso B., Querol A., and Barrio E. RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and the differentiation of flour yeasts. Antonie van Leeuwenhoek 78 (2000) 87-97
8. Gardini F., and Guerzoni M. Evaluation of the spoilage potential of the yeasts colonizing a soft-drink factory (in Italian). Ind. Bevande 10 (1986) 367-373
9. Hoffman C.S., and Winston F. Ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli. Gene 57 (1987) 267-272
10. Kurtzman C.P., and Fell J.W. The Yeasts, A Taxonomic Study. 4th ed. (1998), Elsevier Science BV, Amsterdam 287-820
11. Las Heras-Vazquez F.J., Mingorance-Cazorla L., Clemente-Jimenez J.M., and Rodriguez-Vico F. Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Res. 3 (2003) 3-9
12. Maimer E., and Busse M. Growth properties and gas formation by yeasts isolated from processed fruits in media with various Brix values and sorbic acid contents. J. Food Prot. 55 (1992) 192-197
13. Nakagawa T., Nagaoka T., Taniguchi S., Miyaji T., and Tomizuka N. Isolation and characterization of psychrophilic yeasts producing cold-adapted pectinolytic enzymes. Lett. Appl. Microbiol. 38 (2004) 383-387
14. Pao S., Widner W.W., and Petracek P.D. Effects of cutting an juice leakage, microbiological stability and bitter substances of peeled citrus. Lebensm.-Wiss. Technol. 30 (1997) 670-675
15. Praphailong W., and Fleet G.H. The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiol. 14 (1997) 459-468
16. Pretel M.T., Fernández P.S., Romojaro F., and Martínez A. The effect of modified atmosphere packaging on 'ready-to-eat' oranges. Lebensm.-Wiss. Technol. 31 (1998) 322-328
17. Rocha A.M.C.N., Brochado C.M., Kirby R., and Morais A.M.M.B. Shelf-life of chilled cut orange determined by sensory quality. Food Control 6 (1995) 317-322
18. Thomas D. Yeasts as spoilage organisms in beverages. In: Rose A., and Harrison J. (Eds). The Yeasts. 2nd ed. Yeast Technology vol. 5 (1993), Academic Press, London 517-561
19. Tudor E., and Board R. Food-spoilage yeasts. In: Rose A., and Harrison J. (Eds). The Yeasts. 2nd ed. Yeast Technology vol. 5 (1993), Academic Press, London 435-516
20. Viljoen B.C., Khoury A.R., and Hattingh A. Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses. Food Res. Int. 36 (2003) 275-283
21. White T.J., Bruns T., Lee S., and Taylor J. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: Innis M.A., Gelfand D.H., Sninsky J.J., and White T.J. (Eds). PCR Protocols: A Guide to Methods and Applications (1990), Academic Press, New York 315-322