Search results for "Saccharomycopsis"
showing 4 items of 4 documents
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread
2016
Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the inc…
Validation of a predictive model for the growth of chalk yeasts on bread.
2015
The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15-25 °C, 0.91-0.97 aw, and pH 4.6-6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06 mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera o…
A model for the effect of pH on the growth of chalk yeasts.
2013
Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera were isolated from spoiled packaged sliced bread. These chalk yeasts were characterized by a wide range of pH for which growth was almost optimum. Thus, the curve growth vs pH exhibited plateau and sharp profiles close to the minimum and the maximum pH. This study described a chalk yeast model (CYM) for the effect of pH derived from a new germination model for fungi (Dantigny, P., Nanguy, S., P.-M., Judet-Correia, D., and Bensoussan, M. 2011, International Journal of Food Microbiology, 146, 176-181). The CYM is asymmetric, versatile, based on parameters with biological significance, and compatible with the gamma concept. …
Krīta slimības izraisītāju identificēšana maizes ražošanas procesā
2018
Krīta slimība ir reāla problēma maizes ražošanā, rada agrīnu bojāšanos un zaudējumus - mīkstumā parādās balti pulverveidīgi ieslēgumi. Cēlonis ir milti, kuros atrodas raugi un pelējuma sēnes. Izejvielas, kuras izmanto maizes cepšanai satur barības vielas, kurām ir labvēlīga vide mikroorganismu attīstībai. Nevēlamie mikroorganismi uz maizes var nokļūt no gaisa, iekārtām, taras, transporta un personāla. Šis pētījums tika veikts, lai noskaidrotu vai maizes ražotnē SIA „xxx” sastopama krīta slimība un mikroorganismi, kas to izraisa, iegūstot paraugus no izejvielām un raksturīgākajām to atrašanās vietām. Veicot laboratorijas izmeklējumus, tika identificētas piecas maizes krīta slimības izraisītā…