Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …

The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking
industry, since a contamination with strains of this species may produce re-fermentation and …

The aim of this study was to investigate the antifungal activity and mechanisms of citral,
limonene and eugenol against Zygosaccharomyces rouxii. All the three essential oil …

In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin
immobilised on MCM-41 microparticles against Escherichia coli and Zygosaccharomyces …

Due to hydrophobicity, plant essential oil components trans‐cinnamaldehyde and thymol
exert broad‐spectrum antimicrobial activities by interfering with the structures and functions …

Luzhou-flavoured liquor is one of Chinese most popular distilled liquors. Hundreds of
flavoured components have been detected from this liquor, with esters as its primary …

Apple juice spoilage by Zygosaccharomyces rouxii could scarcely be identified at early
stage. It is crucial to recognize the spoilage at early stage to prevent waste of products. In …

Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in
concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend …

The osmophilic yeast Zygosaccharomyces rouxii has attracted increasing attention for its
ability to survive and grow in extremely high sugar environments. This trait determines its …

This work aimed for the first time to provide detailed insights into thymol and trans‐
cinnamaldehyde's mechanisms of action on the food‐spoilage yeast Zygosaccharomyces …