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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/1411
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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/restrictedAccess2025-09-04T09:47:05Zoai: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:l2025-09-04 09:47:06.15INTA 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 |
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INTA Digital (INTA) |
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INTA Digital (INTA) |
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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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12.623145 |