Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing

Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing

A yeast, isolated from grape juice concentrate by a grape juice processing company in central Washington, was subjected to thermal processing in 52° Brix grape juice concentrate, commercial grape juice, and Yeast-Mold (YM) medium to determine D-values and z-values in the search for an effective mean...

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Bibliographic Details
Main Authors: Wu-Joo Lee, Barbara Nielsen, Frank L. Younce, Charles G. Edwards, Gülhan Ünlü
Format: Article
Language:English
Published: AIMS Press 2023-06-01
Series:AIMS Agriculture and Food
Subjects:
zygosaccharomyces rouxii
spoilage yeast
grape juice concentrate spoilage
osmotolerance
sour rot
thermal resistance
thermal processing
d-value
z-value
polyphasic identification
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2023036?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/agrfood.2023036?viewType=HTML

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