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Elizabeth Crawford
Dept. of Food Analysis & Nutrition
Institute of Chemical Technology, Prague, Czech Republic
Loureiro V., Malfeito-Ferreira M. (Review Paper) Spoilage yeasts in the wine industry.
Int. J. of Food Microbiology 2003(86) 23-50.
(Fresh) Fruits
Processed Fruits
(high aW)
pH range of 3-5
High concentration of
soluable carbohydrates
directly reflective of
harvesting and handling
practices
Contamination during
growing season, injuries
during harvesting and
handling
Yeasts in Fruits
Fruit Juices
Soft Drinks
Low pH
Cause of spoilage not
often from the
Low N2 and O2 content
Chemical preservation
Addition of sulfur dioxide, sorbic acid, benzoic
acid, acetic acid
Pasteurization
Freezing
Concentration (lowering of aW)
Irradiation
Vegetables
Increased incidence of yeast spoilage in these
commodities due to storage/packaging in plastics,
minimal processing and stronger consumer demands
for ready-to-eat vegetables.
Spoilage is caused most frequently by Saccharomyces
cerevisiae.
Tomatoes are exceptional, in that yeasts represented
nearly 17% of fungal isolates from ripe, damaged and
decayed tomatoes.
Ready-to-eat vegetable salads were P. fermentans, P.
membranifaciens and unidentified Candida spp. and
Trichosporon spp.
Beer
Wild Yeasts - unwanted yeasts that enter into the beer
during fermentation
Two kinds - Saccharomyces and non-Saccharomyces genera
Origin: Brewery environment and pitching yeast
Yeasts in Beer
Wine
Spoilage yeasts originating from the grapes are the
primary source of Dek. (Bret.) bruxellensis leading to
phenolic off-flavors
Brettanomyces
Background:
Budding yeast found widely
distributed in nature
Discovered in beer in 1904
(Claussen), in wine
(Krumbholz &
Tauschanoff,1930) and again
in 1940 (Custers)
When Is It Spoilage?
Recovery Thresholds:
Chatonnet* has defined spoilage as:
Slide courtesy of Dr. L. Bisson, Dept. of Viticulture & Enology, Univ. of California-Davis
(GC-MS)
Low
High
1
2
3
4
Mean
%CV
50
47.7
58.7
52.1
41.0
49.9
14.9
500
492.2
509.2
N/A
N/A
500.7
2.4
%Bias
-0.3
0.1
4-EP Conc.
(g/L)
DART HRAM
MS/MS
GC MS
4-EP
(g/L)
4-EG
(g/L)
4-EP
(g/L)
4-EG
(g/L)
Sample 04
854 *
197
845
203
Sample 05
518
157
563
161
Sample 06
52
ND
129
14
Sample 09
ND
ND
110
13
Sample 14
2774 *
492
2534
433
Yellow = Brettanomyces