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Spoilage Microorganisms: Yeasts
Elizabeth Crawford
Industrial and Food Microbiology Course 1. April 2014
Dept. of Food Analysis & Nutrition Institute of Chemical Technology, Prague, Czech Republic
General Considerations for Yeasts
‘Foods are considered habitats for microorganisms’
Most susceptible foods/beverages for yeast spoilage have:
• Low pH (5.0 or lower) which restricts the growth of competing bacteria
• High sugar & organic acid content (easily metabolized carbon sources)
Compared with bacteria and molds, yeasts play a minor role in food spoilage
Handbook of Food Spoilage Yeasts, Second Edition Tibor Deak (CRC Press 2007; Print ISBN: 978-1-4200-4493-5; eBook ISBN: 978-1-4200-4494-2)
Growth Requirements for Yeasts
What defines a ‘Spoilage Yeast’?
Yeasts responsible for undesirable changes to the sensory quality of the food. • Unwanted changes in the flavor, aroma and taste
of the final products.
In fermented alcoholic beverages, any yeast changing the “sensorial characteristics can be regarded as a spoilage yeast”.
Food technologists define as…yeasts that spoil a food product despite following GMP standards.
* Loureiro V., Malfeito-Ferreira M. (Review Paper) Spoilage yeasts in the wine industry. Int. J. of Food Microbiology 2003(86) 23-50.
Commodities Susceptible to Yeast Spoilage
Fresh and processed fruits
Fruit juices and soft drinks
Vegetables
Fermented alcoholic beverages
• Beer and wines
Diary products
• Milk, cheeses and fermented milk
Major Spoilage Yeasts in Foods & Beverages
Loureiro V., Malfeito-Ferreira M. (Review Paper) Spoilage yeasts in the wine industry. Int. J. of Food Microbiology 2003(86) 23-50.
(Fresh) Fruits Processed Fruits
High moisture content (high aW)
pH range of 3-5
High concentration of soluable carbohydrates
Overall a very nice source for yeast growth
Yeast associations are directly reflective of harvesting and handling practices
Contamination during growing season, injuries during harvesting and handling
Yeasts in Fruits
Fruit Juices Soft Drinks
Low pH
Low N2 and O2 content
• Generally an adverse environment for most microorganisms, but amenable for yeast growth
Fruit juices are higher in nitrogenous compounds & vitamins than soft drinks, therefore they are more susceptible to yeast spoilage
Cause of spoilage not often from the ingredients, but most often originates from the manufacturing process
Critical points of contamination are: pumps, holding tanks, bottle washers and bottling lines
Yeasts in Fruit Juices & Soft Drinks
Preventative Steps Against Yeast Spoilage
Chemical preservation
• Addition of sulfur dioxide, sorbic acid, benzoic acid, acetic acid
Pasteurization
Freezing
Concentration (lowering of aW)
Irradiation
Vegetables
Increased incidence of yeast spoilage in these commodities due to storage/packaging in plastics, minimal processing and stronger consumer demands for ready-to-eat vegetables.
Spoilage is caused most frequently by Saccharomyces cerevisiae.
Tomatoes are exceptional, in that yeasts represented nearly 17% of fungal isolates from ripe, damaged and decayed tomatoes.
Ready-to-eat vegetable salads were P. fermentans, P. membranifaciens and unidentified Candida spp. and Trichosporon spp.
Beer
Wild Yeasts - unwanted yeasts that enter into the beer during fermentation • Two kinds - Saccharomyces and non-Saccharomyces genera • Origin: Brewery environment and pitching yeast
Phenolic off-flavor - coming from some strains of S.
cerevisiae wild yeasts that contain an enzyme that decarboxyates wort phenolic acids
Strains (Pichia and Candida species) producing zymocins (killer toxins) could completely eliminate pitching yeasts causing fermentation to end
Film forming: responsible yeasts P. membranifaciens, P. fluxuum and P. anomala.
Yeasts in Beer
Wine Spoilage yeasts originating from the grapes are the
primary source of Dek. (Bret.) bruxellensis leading to phenolic off-flavors
High concentrations of acetaldehyde can be achieved by several Candida species and S’codes ludwigii, P. anomala, and other Pichia species
Hanseniaspora (Kloeckera) species are also responsible for high levels of acetic acid and its esters.
Common spoilage yeasts in bottled wine include Zygo. bailii, S. cerevisiae, C. rugosa, P. membranifaciens, and C. vini.
Elizabeth Crawford1, Paola Domizio2,3, Brian Musselman1, C. M. Lucy Joseph2, Linda F. Bisson2, Bart C. Weimer4 and Richard Jeannotte4,5
47. Jahrestagung der Deutschen Gesellschaft für Massenspektrometrie (DGMS) 03. März 2014 Frankfurt am Main, Deutschland
Preventing Wine Spoilage: Rapid Screen & Quantification of Off-flavor Phenolics using Ambient Ionization coupled with High Resolution MS/MS
1IonSense, Inc, Saugus, MA, USA 2Dept. of Viticulture & Enology, Univ. of California-Davis, Davis, CA, USA 3Dipart. di Gestione Sistemi Agrari, Alimentari e Forestali (GESAAF), Univ. degli Studi di Firenze, Italy 4Dept. of Health & Reproduction, School of Veterinary Med, Univ. of California-Davis 5Facultad de Ciencias, Univ. de Tarapacá, Arica, Chile
Brettanomyces
“Brett” Wheel http://heysmartbeerdude.files.wordpress.com/2013/04/brett-aroma-wheel.jpeg (Access: 10 June 2013)
• Budding yeast found widely distributed in nature
• Discovered in beer in 1904 (Claussen), in wine (Krumbholz & Tauschanoff,1930) and again in 1940 (Custers)
• Produces a wide array of aromatic compounds
• Wine cellar contamination was widespread
• “Brett” characters can compete with varietal characters for dominance of wine profile
Background:
When Is It Spoilage?
• High concentration, dominating wine profile • Conflict with wine matrix characters • Suppression of varietal character • Enhancement of off-notes • Lactic acid bacteria often found in wines with
Brettanomyces
Slide courtesy of Dr. L. Bisson, Dept. of Viticulture & Enology, Univ. of California-Davis
Recovery Thresholds: • Chatonnet* has defined spoilage as:
• >426 ppb of 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) • >620 ppb of 4-EP
• 50% of tasters can detect 605 ppb in wine or 440 ppb in water of 4-EP
* Chatonnet, P.; Boidron, J. N.; Dubourdieu, D. Influence des conditions d’ élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phenols. J. Int. Sci. Vigne Vin. 2003, 27, 277-298.
Slide courtesy of Prof. Jana Hajšlová, ICT Prague, Czech Republic
(GC-MS)
4-EP Conc.
(µg/L)
Low High
50 500
1 47.7 492.2
2 58.7 509.2
3 52.1 N/A
4 41.0 N/A
Mean 49.9 500.7
%CV 14.9 2.4
%Bias -0.3 0.1
n 4 2
DART MS/MS Method: Figures of Merit
Wine Sample
DART HRAM MS/MS GC MS
4-EP (µg/L)
4-EG (µg/L)
4-EP (µg/L)
4-EG (µg/L)
Sample 04 854 * 197 845 203
Sample 05 518 157 563 161
Sample 06 52 ND 129 14
Sample 09 ND ND 110 13
Sample 14 2774 * 492 2534 433
Yellow = Brettanomyces
Compare: Calculated Levels of 4-EP & 4-EG
* Levels above selected calibration range