Performance of mycological media in enumerating desiccated food spoilage yeasts: An interlaboratory study
Dichloran 18% glycerol agar (DG18) was originally formulated to enumerate nonfastidious xerophilic moulds in foods containing rapidly growing Eurotium species. Some laboratories are now using DG18 as a general purpose medium for enumerating yeasts and moulds, although its performance in recovering y...
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2001
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| LEADER | 09263caa a22010817a 4500 | ||
|---|---|---|---|
| 001 | PAPER-20568 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205158.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0035934919 | |
| 024 | 7 | |2 cas |a Agar, 9002-18-0; Culture Media; Water, 7732-18-5 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a IJFMD | ||
| 100 | 1 | |a Beuchat, L.R | |
| 245 | 1 | 0 | |a Performance of mycological media in enumerating desiccated food spoilage yeasts: An interlaboratory study |
| 260 | |c 2001 | ||
| 270 | 1 | 0 | |m Beuchat, L.R.; Center for Food Safety, Dept. Food Science/Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, United States; email: lbeuchat@cfs.griffin.peachnet.edu |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Abdul-Raoulf, U.M., Hwang, C.A., Beuchat, L.R., Comparison of combinations of diluents and media for enumerating Zygosaccharomyces rouxii in intermediate water activity foods (1994) Lett. Appl. Microbiol., 19, pp. 28-31 | ||
| 504 | |a Andrews, S., de Graaf, H., Stamation, H., Optimization of methodology for enumeration of xerophilic yeasts from foods (1997) Int. J. Food Microbiol., 35, pp. 109-116 | ||
| 504 | |a Beuchat, L.R., Injury and repair of yeasts and moulds (1984), pp. 293-308. , Andrew M.H.E., Russell A.D. (Eds.), Revival of Injured Microbes, London: Academic Press; Beuchat, L.R., Cousin, M.A., Yeasts and molds (2000), pp. 209-215. , Pouch-Downes F., Ito K. (Eds.), Compendium of Methods for the Microbiological Examination of Foods, 4th edn., Washington, DC, USA: Am. Public Health Assoc; Beuchat, L.R., Hocking, A.D., Some considerations when analyzing foods for the presence of xerophilic fungi (1990) J. Food Prot., 53, pp. 984-989 | ||
| 504 | |a Beuchat, L.R., Nail, B.V., Evaluation of media for enumeration of yeasts and molds in fresh and frozen fruit purees (1985) J. Food Prot., 48, pp. 312-315 | ||
| 504 | |a Beuchat, L.R., Jung, Y., Deak, T., Keffler, T., Golden, D.A., Peinado, J.M., Gonzalo, P., Valderrama, M.J., An interlaboratory study on the suitability of diluents and recovery media for enumeration of Zygosaccharomyces rouxii in high sugar foods (1998) J. Food Mycol., 1, pp. 117-130 | ||
| 504 | |a Braendlin, N., Enumeration of xerophilic yeasts in the presence of xerophilic moulds: a collaborative study (1996) Int. J. Food Microbiol., 29, pp. 185-192 | ||
| 504 | |a Chilvers, K.F., Reed, R.H., Perry, J.D., Phototoxicity of rose bengal in mycological media-implications for laboratory practice (1999) Lett. Appl. Microbiol., 28, pp. 103-107 | ||
| 504 | |a Deak, T., Beuchat, L.R., (1996), Handbook of Food Spoilage Yeasts, Boca Raton, FL: CRC Press; Deak, T., Chen, J., Golden, D.A., Tapia, M.S., Tornai-Lehoczki, J., Viljoen, B.C., Wyder, M.T., Beuchat, L.R., Comparison of dichloran glycerol (DG18) agar with general purpose mycological media for enumerating food-spoilage yeasts (2001) Int. J. Food Microbiol., 67, pp. 49-53 | ||
| 504 | |a Frändberg, E., Olsen, M., Performance of DG18 media, a collaborative study (1999) J. Food Mycol., 2, pp. 239-249 | ||
| 504 | |a Hernandez, P., Beuchat, L.R., Evaluation of diluents and media for enumerating Zygosaccharomyces rouxii in blueberry syrup (1995) Int. J. Food Microbiol., 25, pp. 11-18 | ||
| 504 | |a Hocking, A.D., Pitt, J.I., Dichloran-glycerol medium for enumeration of xerophilic fungi from low-moisture foods (1980) Appl. Environ. Microbiol., 39, pp. 488-492 | ||
| 504 | |a Jarvis, B., Williams, A.P., Methods for detecting fungi in foods and beverages (1987), pp. 599-636. , Beuchat L.R. (Ed.), Food and Beverage Mycology, New York: Van Nostrand-Reinhold; King, A.D., Hocking, A.D., Pitt, J.I., Dichloran-rose bengal medium for enumeration and isolation of molds from foods (1979) Appl. Environ. Microbiol., 37, pp. 959-964 | ||
| 504 | |a Menegazzi, G.S., Ingledew, W.M., 1980. Heat processing of spent brewer's yeast. J. Food Sci. 45, 1980, pp. 182-186, 196; Nelson, F.E., Plating medium pH as a factor in apparent survival of sublethally stressed yeasts (1972) Appl. Microbiol., 24, pp. 236-239 | ||
| 504 | |a Smith, D., Onions, A.H.S., The Preservation of Living Fungi (1994), IMT Technical Handbook No. 2., 2nd edn., Wallingford, UK: CAB International; Yamani, M.I., Yoghurt whey medium for food-borne yeasts (1993) Int. J. Food Sci. Technol., 28, pp. 111-116 | ||
| 520 | 3 | |a Dichloran 18% glycerol agar (DG18) was originally formulated to enumerate nonfastidious xerophilic moulds in foods containing rapidly growing Eurotium species. Some laboratories are now using DG18 as a general purpose medium for enumerating yeasts and moulds, although its performance in recovering yeasts from dry foods has not been evaluated. An interlaboratory study compared DG18 with dichloran rose bengal chloramphenicol agar (DRBC), plate count agar supplemented with chloramphenicol (PCAC), tryptone glucose yeast extract chloramphenicol agar (TGYC), acidified potato dextrose agar (APDA), and orange serum agar (OSA) for their suitability to enumerate 14 species of lyophilized yeasts. The coefficient of variation for among-laboratories repeatability within yeast was 1.39% and reproducibility of counts among laboratories was 7.1%. The order of performance of media for recovering yeasts was TGYC>PCAC=OSA>APDA>DRBC>DG18. A second study was done to determine the combined effects of storage time and temperature on viability of yeasts and suitability of media for recovery. Higher viability was retained at -18°C than at 5°C or 25°C for up to 42 weeks, although the difference in mean counts of yeasts stored at -18°C and 25°C was only 0.78 log10 cfu/ml of rehydrated suspension. TGYC was equal to PCAC and superior to the other four media in recovering yeasts stored at -18°C, 5°C, or 25°C for up to 42 weeks. Results from both the interlaboratory study and the storage study support the use of TGYC for enumerating desiccated yeasts. DG18 is not recommended as a general purpose medium for recovering yeasts from a desiccated condition. Copyright © 2001 Elsevier Science B.V. |l eng | |
| 593 | |a Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, United States | ||
| 593 | |a Biology Division, National Food Administration, 751 26 Uppsala, Sweden | ||
| 593 | |a Department of Microbiology and Biotechnology, Szent Istvan University, Somloi Ut 14-16, 1118 Budapest, Hungary | ||
| 593 | |a Pabellón de Industrias, Fac. de Cie. Exact. y Nat., Univ. de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departmento de Ingenieria Quimica y Alimentos, Universidad de la Americas-Puebla, Sta. Catarina Mártir, Puebla 72820, Mexico | ||
| 593 | |a Department of Microbiology, Swedish University of Agricultural Sciences, Box 7025, 750 07 Uppsala, Sweden | ||
| 593 | |a Departmento de Microbiologia, Facultad de Biologia, Universidad Completense de Madrid, 20840 Madrid, Spain | ||
| 593 | |a National Collection of Agricultural and Industrial Microorganisms, Szent Istvan University, Somloi Ut 14-16, 1118 Budapest, Hungary | ||
| 690 | 1 | 0 | |a MYCOLOGICAL MEDIA |
| 690 | 1 | 0 | |a TGYC |
| 690 | 1 | 0 | |a YEAST |
| 690 | 1 | 0 | |a CHLORAMPHENICOL |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a PEPTONE |
| 690 | 1 | 0 | |a ROSE BENGAL |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a CULTURE MEDIUM |
| 690 | 1 | 0 | |a DESICCATION |
| 690 | 1 | 0 | |a FOOD SPOILAGE |
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a FUNGUS GROWTH |
| 690 | 1 | 0 | |a MILK |
| 690 | 1 | 0 | |a MOULD |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a STORAGE |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a YEAST |
| 690 | 1 | 0 | |a AGAR |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CULTURE MEDIA |
| 690 | 1 | 0 | |a FOOD CONTAMINATION |
| 690 | 1 | 0 | |a FOOD MICROBIOLOGY |
| 690 | 1 | 0 | |a MICROBIOLOGICAL TECHNIQUES |
| 690 | 1 | 0 | |a REPRODUCIBILITY OF RESULTS |
| 690 | 1 | 0 | |a SENSITIVITY AND SPECIFICITY |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a TIME FACTORS |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a YEASTS |
| 700 | 1 | |a Frändberg, E. | |
| 700 | 1 | |a Deak, T. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Chen, J. | |
| 700 | 1 | |a Guerrero, S. | |
| 700 | 1 | |a López-Malo, A. | |
| 700 | 1 | |a Ohlsson, I. | |
| 700 | 1 | |a Olsen, M. | |
| 700 | 1 | |a Peinado, J.M. | |
| 700 | 1 | |a Schnurer, J. | |
| 700 | 1 | |a De Siloniz, M.I. | |
| 700 | 1 | |a Tornai-Lehoczki, J. | |
| 773 | 0 | |d 2001 |g v. 70 |h pp. 89-96 |k n. 1-2 |p Int. J. Food Microbiol. |x 01681605 |w (AR-BaUEN)CENRE-5251 |t International Journal of Food Microbiology | |
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