The spoilage yeast Zygosaccharomyces bailii: Foe or friend?
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DOI: 10.1002/yea.3238
Abstract: Zygosaccharomyces bailii is a non‐Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high‐sugar and canned foods.… read more here.
Keywords: spoilage; zygosaccharomyces bailii; foe friend; yeast zygosaccharomyces ... See more keywords
Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.11.009
Abstract: Abstract Zygosaccharomyces bailii growth and thermal inactivation curves were obtained in acidified aqueous systems, simulating low sugar products. Growth curves were fitted with Gompertz equation, while thermal inactivation curves were modeled using Baranyi equation. The… read more here.
Keywords: zygosaccharomyces bailii; effect; thermal inactivation; inactivation ... See more keywords
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1177/1082013220969100
Abstract: The optimal conditions for elaborating oil/water nanoemulsions of lemongrass (LG), cinnamon bark (CB) and cinnamon leaves (CL) essential oils and their antimicrobial activity against Zygosaccharomyces bailii at pH 4.00 were studied. The effect of the… read more here.
Keywords: activity zygosaccharomyces; zygosaccharomyces bailii; lemongrass cinnamon; activity ... See more keywords