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148 related items for PubMed ID: 25481068

  • 1. Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids.
    Vermeulen A, Marvig CL, Daelman J, Xhaferi R, Nielsen DS, Devlieghere F.
    Food Microbiol; 2015 Feb; 45(Pt A):119-25. PubMed ID: 25481068
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  • 4. Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives.
    Dang TD, Mertens L, Vermeulen A, Geeraerd AH, Van Impe JF, Debevere J, Devlieghere F.
    Int J Food Microbiol; 2010 Jan 31; 137(1):1-12. PubMed ID: 19939483
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  • 8. Zygosaccharomyces lentus: a significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature.
    Steels H, James SA, Roberts IN, Stratford M.
    J Appl Microbiol; 1999 Oct 31; 87(4):520-7. PubMed ID: 10583679
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  • 9. A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii.
    Dang TD, Vermeulen A, Ragaert P, Devlieghere F.
    Food Microbiol; 2009 May 31; 26(3):320-7. PubMed ID: 19269576
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  • 12. The spoilage yeast Zygosaccharomyces bailii: Foe or friend?
    Kuanyshev N, Adamo GM, Porro D, Branduardi P.
    Yeast; 2017 Sep 31; 34(9):359-370. PubMed ID: 28556381
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  • 13. Population heterogeneity and dynamics in starter culture and lag phase adaptation of the spoilage yeast Zygosaccharomyces bailii to weak acid preservatives.
    Stratford M, Steels H, Nebe-von-Caron G, Avery SV, Novodvorska M, Archer DB.
    Int J Food Microbiol; 2014 Jul 02; 181(100):40-7. PubMed ID: 24813627
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  • 14. Weak organic acid treatment causes a trehalose accumulation in low-pH cultures of Saccharomyces cerevisiae, not displayed by the more preservative-resistant Zygosaccharomyces bailii.
    Cheng L, Moghraby J, Piper PW.
    FEMS Microbiol Lett; 1999 Jan 01; 170(1):89-95. PubMed ID: 9919656
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  • 15. Sorbic acid resistance: the inoculum effect.
    Steels H, James SA, Roberts IN, Stratford M.
    Yeast; 2000 Sep 30; 16(13):1173-83. PubMed ID: 10992281
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  • 18. Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
    Dang TD, Mertens L, Vermeulen A, Geeraerd AH, Van Impe J, Devlieghere F.
    Commun Agric Appl Biol Sci; 2008 Sep 30; 73(1):67-70. PubMed ID: 18831247
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  • 19. Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested.
    Iacumin L, Colautti A, Comi G.
    Food Microbiol; 2022 Apr 30; 102():103929. PubMed ID: 34809955
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  • 20. Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH.
    Marín S, Abellana M, Rubinat M, Sanchis V, Ramos AJ.
    Int J Food Microbiol; 2003 Nov 01; 87(3):251-8. PubMed ID: 14527797
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