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Besoins en oxygène de la levure Zygosaccharomyces bailii (responsable d'altération des produits alimentaires) dans des média synthétiques et complexes.

Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.

Auteurs : RODRIGUES F., CÔRTE-REAL M., LEÃO C., et al.

Type d'article : Article

Résumé

Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. Results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of Saccharomyces cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.

Détails

  • Titre original : Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.
  • Identifiant de la fiche : 2002-1351
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 67 - n. 5
  • Date d'édition : 05/2001

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