ZYGOSACCHAROMYCES BAILII A POTENTIAL SPOILER OF MUSTARD

Authors
BUCHTA V SLAVIKOVA E VADKARTIOVA R ALT S JILEK P
Citation
V. Buchta et al., ZYGOSACCHAROMYCES BAILII A POTENTIAL SPOILER OF MUSTARD, Food microbiology, 13(2), 1996, pp. 133-135
Citations number
6
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology",Microbiology
Journal title
Food microbiology → ACNP
ISSN journal
07400020
Volume
13
Issue
2
Year of publication
1996
Pages
133 - 135
Database
ISI
SICI code
0740-0020(1996)13:2<133:ZBAPSO>2.0.ZU;2-1
Abstract
An uncommon case of extensive spoilage of table mustard by Zygosacchar omyces bailii is described. The strains isolated were remarkably toler ant to benzoic and sorbic acid, but relatively susceptible to increase d temperature (>37 degrees C. The source of the infection was not iden tified. This case highlights the importance of Z. bailii in spoilage o f many foods and beverages. (C) 1996 Academic Press Limited