Increasing demand of consumers to use food products without preservatives or natural
preservatives as possible has compelled the food industries for utilization of preservatives …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

From the time when primitive man began to cultivate crops and store food, spoilage fungi
have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-
borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films …

As more original molecular protocols and subsequent modifications are described in the
literature, it has become difficult for those not directly involved in the development of these …

Mycotoxins are secondary metabolites produced by many phytopathogenic and food
spoilage fungi including Penicillium, Fusarium and Aspergillus. The toxicity and …

Fourier-transform infrared (FT-IR) microspectroscopy was used in this study to identify
yeasts. Cells were grown to microcolonies of 70 to 250 μm in diameter and transferred from …

Consumers in developed countries have a more critical attitude about what they eat and
drink as a consequence of modern life. Food microbiologists are facing a huge challenge …

Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in
grape must, at least before the onset of alcoholic fermentation (AF) which is usually …