Effect of quantity of food residues on resistance to desiccation, disinfectants, and UV-C irradiation of spoilage yeasts adhered to a stainless steel surface
作者： Ayane Shikano , Takashi Kuda , Hajime Takahashi , Bon Kimura
DOI: 10.1016/J.LWT.2017.02.020
关键词: Debaryomyces hansenii 、 Orange juice 、 Yeast 、 Yolk 、 Biology 、 Fermentation in food processing 、 Food science 、 Desiccation 、 Food spoilage 、 Food processing
摘要: Abstract Although Saccharomyces cerevisiae and Debaryomyces hansenii are important for food fermentation, they considered as spoilage yeasts in various processed foods. In this study, we investigated the quantity-dependent effects of milk, egg yolk, orange juice on survival rates food-spoilage when desiccated a stainless steel surface. The protective yeast cells before after drying against disinfectants UV-C irradiation were also investigated. Microbial suspensions (0.1 mL) placed dish (50 mmφ). After 2 h at room temperature absence residue, viable cell counts S. cerevisiae D. hansenii decreased from 6 to
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