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  1. Article: Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media

    Aldrete‐Tapia, J. A / D. E. Miranda‐Castilleja / S. M. Arvizu‐Medrano / M. Hernández‐Iturriaga

    Journal of food science. 2018 Feb., v. 83, no. 2

    2018  

    Abstract: The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave ... ...

    Abstract The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave juice, could improve the process. In this study, a 2‐step selection process of yeasts isolated from spontaneous fermentations for tequila production was carried out based on analysis of the growth dynamics in combined conditions of high fructose and ethanol. First, yeast isolates (605) were screened to identify strains tolerant to high fructose (20%) and to ethanol (10%), yielding 89 isolates able to grow in both conditions. From the 89 isolates, the growth curves under 8 treatments of combined fructose (from 20% to 5%) and ethanol (from 0% to 10%) were obtained, and the kinetic parameters were analyzed with principal component analysis and k‐means clustering. The resulting yeast strain groups corresponded to the fast, medium and slow growers. A second clustering of only the fast growers led to the selection of 3 Saccharomyces strains (199, 230, 231) that were able to grow rapidly in 4 out of the 8 conditions evaluated. This methodology differentiated strains phenotypically and could be further used for strain selection in other processes. PRACTICAL APPLICATION: A method to select yeast strains for fermentation taking into account the natural differences of yeast isolates. This methodology is based on the cell exposition to combinations of sugar and ethanol, which are the most important stress factors in fermentation. This strategy will help to identify the most tolerant strain that could improve ethanol yield and reduce fermentation time.
    Keywords Saccharomyces ; ethanol ; fermentation ; fructose ; growers ; growth curves ; juices ; principal component analysis ; yeasts
    Language English
    Dates of publication 2018-02
    Size p. 419-423.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 241615-3
    ISSN 1750-3841 ; 0022-1147
    ISSN (online) 1750-3841
    ISSN 0022-1147
    DOI 10.1111/1750-3841.14031
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 842: Show issues

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  2. Article: Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant

    Padilla-Frausto, J. J / L. G. Cepeda-Marquez / L. M. Salgado / M. H. Iturriaga / S. M. Arvizu-Medrano

    Journal of food protection. 2015 Dec., v. 78, no. 12

    2015  

    Abstract: Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of ... ...

    Abstract Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of the isolated strains. Three hundred and two samples of sausage batter, sausages during processing, spoiled sausage, equipment surfaces, chilling brine, workers' gloves and aprons, and used casings were collected (March to November 2008 and February to April 2010) from a sausage processing plant. Lactic acid bacteria (LAB) were quantified, and Leuconostoc were detected using PCR. Strains were isolated and identified in Leuconostoc-positive samples. Leuconostoc strains were genotyped using randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. LAB content of nonspoiled and spoiled sausage ranged from <0.8 to 4.4 log CFU/g and from 4.9 to 8.3 log CFU/g, respectively. LAB levels on equipment surfaces ranged from <1.3 to 4.8 log CFU/100 cm2. Leuconostoc was detected in 35% of the samples, and 88 Leuconostoc spp. strains were isolated and genotyped. The main Leuconostoc spp. isolated were L. mesenteroides (37 genotypes), L. fallax (29 genotypes), and L. lactis (6 genotypes). Some strains of Leuconostoc isolated from equipment surfaces and sausages showed the same genotype. One L. lactis genotype included strains isolated from spoiled sausages analyzed in April 2008 and March to April 2010. Equipment and conveyor belts constitute Leuconostoc contamination sources. Leuconostoc persistence in the sausage processing environment and in the final product suggests the existence of microbial reservoirs, possibly on equipment surfaces.
    Keywords batters ; cold treatment ; equipment ; genetic variation ; genotype ; genotyping ; gloves ; lactic acid bacteria ; Leuconostoc ; pulsed-field gel electrophoresis ; random amplified polymorphic DNA technique ; sausages
    Language English
    Dates of publication 2015-12
    Size p. 2170-2176.
    Publishing place International Association of Milk, Food, and Environmental Sanitarians.
    Document type Article
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
    DOI 10.4315/0362-028X.JFP-15-192
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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  3. Article: Simultaneous and individual quantitative estimation of Salmonella, Shigella and Listeria monocytogenes on inoculated Roma tomatoes (Lycopersicon esculentum var. Pyriforme) and Serrano peppers (Capsicum annuum) using an MPN technique

    Cabrera-Díaz, E / A. Castillo / D.G. González-Aguilar / J. Sánchez-Camarena / J.A. Muñiz-Flores / L. Martínez-Chávez / N.E. Martínez-Gonzáles / P. Gutiérrez-González / S.M. Arvizu-Medrano

    Food microbiology. 2018 Aug., v. 73

    2018  

    Abstract: Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using an Most Probable Number (MPN) technique. Samples consisting of tomatoes (4 units) or peppers (8 ... ...

    Abstract Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using an Most Probable Number (MPN) technique. Samples consisting of tomatoes (4 units) or peppers (8 units) were individually inoculated with a cocktail of three strains of Salmonella, Shigella or L. monocytogenes, or by simultaneous inoculation of three strains of each pathogen, at low (1.2–1.7 log CFU/sample) and high (2.2–2.7 log CFU/sample) inocula. Samples were analyzed by an MPN technique using universal pre-enrichment (UP) broth at 35 °C for 24 ± 2 h. The UP tubes from each MPN series were transferred to enrichment and plating media following adequate conventional methods for isolating each pathogen. Data were analyzed using multifactorial analysis of variance (p < 0.05) and LSD multiple rang test. There were differences (p < 0.05) in recovery of simultaneous and individual bacteria inoculated (individual > simultaneous), type of bacteria (Salmonella > Shigella and L. monocytogenes), type of sample (UP broth > pepper and tomato), and inoculum level (high > low). The MPN technique was effective for Salmonella on both commodities. Shigella counts were higher on tomatoes compared to peppers, (p < 0.05), and for L. monocytogenes on peppers (p < 0.05).
    Keywords analysis of variance ; bacteria ; Capsicum annuum ; data analysis ; factor analysis ; inoculum ; Listeria monocytogenes ; most probable number technique ; pathogens ; peppers ; Salmonella ; Shigella ; Solanum lycopersicum var. lycopersicum ; tomatoes
    Language English
    Dates of publication 2018-08
    Size p. 282-287.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 50892-5
    ISSN 1095-9998 ; 0740-0020
    ISSN (online) 1095-9998
    ISSN 0740-0020
    DOI 10.1016/j.fm.2018.02.009
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 4306: Show issues

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