Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices

Autores
Torres Palazzolo, C.; Cuello, Raúl Andrés; Gonzalez, Magali Lucia Rosa; Guevara, Felipe; Ponsone, Marí­a Lorena; Mercado, Laura Analia; Martinez, Claudio; Combina, Mariana; Rojo, Maria Cecilia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plant
EEA Mendoza
Fil: Rojo, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres Palazzolo, C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guevara, Felipe. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; Chile
Fil: Ponsone, Marí­a Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Martinez, Claudio. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; Chile
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Food microbiology 64 : 7-14. (June 2017)
Materia
Levadura
Zumo de Uva
Zygosaccharomyces Rouxii
Yeasts
Grape Juice
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1411
Acceder
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oai_identifier_str oai:localhost:20.500.12123/1411
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juicesTorres Palazzolo, C.Cuello, Raúl AndrésGonzalez, Magali Lucia RosaGuevara, FelipePonsone, Marí­a LorenaMercado, Laura AnaliaMartinez, ClaudioCombina, MarianaRojo, Maria CeciliaLevaduraZumo de UvaZygosaccharomyces RouxiiYeastsGrape JuiceZygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plantEEA MendozaFil: Rojo, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Torres Palazzolo, C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guevara, Felipe. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; ChileFil: Ponsone, Marí­a Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Martinez, Claudio. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; ChileFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2017-10-05T13:11:32Z2017-10-05T13:11:32Z2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1411http://www.sciencedirect.com/science/article/pii/S074000201630404X0740-0020 (Print)1095-9998 (Online)https://doi.org/10.1016/j.fm.2016.11.017Food microbiology 64 : 7-14. (June 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:12Zoai:localhost:20.500.12123/1411instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:12.363INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
title Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
spellingShingle Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
Torres Palazzolo, C.
Levadura
Zumo de Uva
Zygosaccharomyces Rouxii
Yeasts
Grape Juice
title_short Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
title_full Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
title_fullStr Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
title_full_unstemmed Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
title_sort Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
dc.creator.none.fl_str_mv Torres Palazzolo, C.
Cuello, Raúl Andrés
Gonzalez, Magali Lucia Rosa
Guevara, Felipe
Ponsone, Marí­a Lorena
Mercado, Laura Analia
Martinez, Claudio
Combina, Mariana
Rojo, Maria Cecilia
author Torres Palazzolo, C.
author_facet Torres Palazzolo, C.
Cuello, Raúl Andrés
Gonzalez, Magali Lucia Rosa
Guevara, Felipe
Ponsone, Marí­a Lorena
Mercado, Laura Analia
Martinez, Claudio
Combina, Mariana
Rojo, Maria Cecilia
author_role author
author2 Cuello, Raúl Andrés
Gonzalez, Magali Lucia Rosa
Guevara, Felipe
Ponsone, Marí­a Lorena
Mercado, Laura Analia
Martinez, Claudio
Combina, Mariana
Rojo, Maria Cecilia
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Levadura
Zumo de Uva
Zygosaccharomyces Rouxii
Yeasts
Grape Juice
topic Levadura
Zumo de Uva
Zygosaccharomyces Rouxii
Yeasts
Grape Juice
dc.description.none.fl_txt_mv Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plant
EEA Mendoza
Fil: Rojo, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres Palazzolo, C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guevara, Felipe. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; Chile
Fil: Ponsone, Marí­a Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Martinez, Claudio. Universidad de Santiago de Chile.Departamento de Ciencia y Tecnología de los Alimentos. Centro de Estudios en Ciencia y Tecnología de Alimentos; Chile
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plant
publishDate 2017
dc.date.none.fl_str_mv 2017-10-05T13:11:32Z
2017-10-05T13:11:32Z
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1411
http://www.sciencedirect.com/science/article/pii/S074000201630404X
0740-0020 (Print)
1095-9998 (Online)
https://doi.org/10.1016/j.fm.2016.11.017
url http://hdl.handle.net/20.500.12123/1411
http://www.sciencedirect.com/science/article/pii/S074000201630404X
https://doi.org/10.1016/j.fm.2016.11.017
identifier_str_mv 0740-0020 (Print)
1095-9998 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food microbiology 64 : 7-14. (June 2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.558318

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