Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations

Article Abstract:

The indigenous yeast population dynamics in Botrytis-affected spontaneous fermentations are analyzed. Culture-based and -independent molecular methods are used for comparing healthy and Botrytis-affected spontaneous fermentations in order to describe the complex yeast ecology of grape must fermentations.

Science & research, Grape Vineyards, Grapes, Research, Physiological aspects, Fermentation, Botrytis, Restriction fragment length polymorphism analysis

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Applicability of an Arrhenius model for the combined effect of temperature and CO(sub 2) packaging on the spoilage microflora of fish

Article Abstract:

The Arrhenius and Belehradek models appear to be satisfactory in determining the growth of bacteria on fish products. The models were used to determine the growth of Pseudomonas spp., Shewanella putrefaciens, Brochothrix thermosphacta, and lactic acid bacteria on the Mediterranean fish red mullet.

Growth, Bacteria, Fishery products, Seafood spoilage

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Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations

Article Abstract:

Oregano essential oil can be used to preserve salads, especially if the salad is kept at a low temperature and pH. Oil concentrations as low as 0.7% are effective and may be more palatable.

Usage, Prevention, Protection and preservation, Salads, Flavoring essences, Flavorings, Escherichia coli infections

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