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Fungi have been seen as a method of food spoilage, causing only an undesirable appearance to food, however, there has been significant evidence of various fungi being a cause of death. Fungi are caused by acidifying, fermenting, discoloring and disintegrating processes and can create fuzz, powder and slimes of many different colors, including ...
Furthermore, the spoilage by this yeast has been expanding into new food categories such as prepared mustards, [45] fruit-flavoured carbonated soft drinks containing citrus, apple and grape juice concentrates. [4] The ability of Z. bailii in spoiling a wide range of foods is a reflection of its high resistance to many stress factors. [5]
Cells of the food spoilage yeast Zygosaccharomyces bailii . The bright field image was taken at 100x magnification, using the epifluorescence microscope Zeiss Axiovert 135 TV. The cells were suspended in a Sabouraud medium at room temperature Scientific classification; Domain: Eukaryota: Kingdom: Fungi: Division: Ascomycota: Class ...
Cladosporium herbarum causes spoilage of fresh fruits and vegetables including yams, peaches, nectarines, apricots, plums, cherries, tomatoes, and melons. [11] Its common occurrence on fresh apples can lead to contamination of apple juice and fruit based products. [11]
The yeast of the genus Zygosaccharomyces have had a long history as spoilage yeasts within the food industry. This is mainly because these species can grow in the presence of high sucrose, ethanol, acetic acid, sorbic acid, benzoic acid, and sulfur dioxide concentrations, [74] representing some of the commonly used food preservation methods.
John Ingram Pitt (13 March 1937 – 23 March 2022) was an Australian mycologist, known as a leading expert on the role of fungi in food spoilage. [ 1 ] [ 2 ] [ 3 ] He gained an international reputation as a pioneering researcher on the ecology of spoilage molds in extreme environments.
Fungi, especially moulds but also yeasts, are important agents of food spoilage. Penicillium moulds cause soft rot such as of apples, while Aspergillus moulds create patches on the surface of old bread, yoghurt and many other foods. Yeasts spoil sugary foods such as plums and jams, fermenting the sugars to alcohol. [45]
Byssochlamys is a former genus of fungi in the Trichocomaceae family, containing teleomorph forms of Paecilomyces.Several species of the genus Byssochlamys were well known to be associated with food spoilage, [2] especially acidic heat-processed foods. [3]