Document Detail


Spoilage yeasts.
MedLine Citation:
PMID:  1733519     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and beverage industries. In some cases, there is only a fine line between what is perceived as either a spoilage or beneficial activity. This review examines the occurrence and growth of yeasts in foods and beverages with respect to their spoilage activities, the biochemistry of this spoilage, and technologies for the enumeration and identification of spoilage yeasts.
Authors:
G Fleet
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in biotechnology     Volume:  12     ISSN:  0738-8551     ISO Abbreviation:  Crit. Rev. Biotechnol.     Publication Date:  1992  
Date Detail:
Created Date:  1992-03-04     Completed Date:  1992-03-04     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8505177     Medline TA:  Crit Rev Biotechnol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1-44     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, University of New South Wales, Kensington, Australia.
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MeSH Terms
Descriptor/Qualifier:
Food Microbiology*
Food Preservation
Mycology / methods
Yeasts / growth & development,  isolation & purification*,  metabolism

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