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Cold-adapted Yeasts
DOI. 10.1007/978-3-642-39681-6_23, 20
14; Page: 497 - 532

Food Spoilage by Cold-Adapted Yeasts

Anna Maráz, Mónika Kovács

Department of Agricultural, Environmental and Food Sciences, University of Perugia, Industrial Yeasts Collection DBVPG.

Abstract

This Chapter gives an overview of the spoiling potential of cold-adapted yeasts under different food ecological conditions. Special attention is paid to the physiological characterisation of the most important food-spoilage yeasts, illustrating the elevated tolerance of cold-adapted spoilage yeasts to one or more food-related stress factors. Finally, spoilage yeast associations and food deterioration problems caused by cold-adapted spoilage yeasts in different type of foods (fruits, vegetables, beverages, dairy and meat products) are introduced in details.

Keywords: Food-spoilage yeasts; Low temperature; Food deterioration.


 

 

 
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