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Abstract Although Saccharomyces cerevisiae and Debaryomyces hansenii are important for food fermentation, they are considered as spoilage yeasts in various processed foods. In this study, we investigated the quantity-dependent effects… Click to show full abstract
Abstract Although Saccharomyces cerevisiae and Debaryomyces hansenii are important for food fermentation, they are considered as spoilage yeasts in various processed foods. In this study, we investigated the quantity-dependent effects of milk, egg yolk, and orange juice on the survival rates of food-spoilage yeasts when desiccated on a stainless steel surface. The protective effects on yeast cells before and after drying against disinfectants and UV-C irradiation were also investigated. Microbial suspensions (0.1 mL) were placed on a stainless steel dish (50 mmφ). After drying for 2 h at room temperature in the absence of food residue, viable cell counts of S. cerevisiae and D. hansenii decreased from 6 to
Journal Title: Lwt - Food Science and Technology
Year Published: 2017
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