Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
Año:2018
Áreas de investigación
  • Tecnología alimentaria
Datos
Descripción
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry.
Internacional
Si
JCR del ISI
No
Título de la revista
Fermentation
ISSN
2311-5637
Factor de impacto JCR
Información de impacto
Volumen
DOI
10.3390/fermentation4030069
Número de revista
Desde la página
69
Hasta la página
81
Mes
JUNIO
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Química y Tecnología de Alimentos
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