The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple-Related Environments in Apple Juice

2015 ◽  
Vol 36 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Huxuan Wang ◽  
Zhongqiu Hu ◽  
Fangyu Long ◽  
Chunfeng Guo ◽  
Chen Niu ◽  
...  
Keyword(s):  
Apple Juice ◽  
Stress Factors ◽  
Spoilage Yeasts ◽  
Effects Of Stress

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

The first trimeric Galanthus nivalis agglutinin-related lectin of Orchidaceae was found in Dendrobium pendulum: purification, characterization, and effects of stress factors

2015 ◽  
Vol 34 (7) ◽  
pp. 1253-1262 ◽  
Author(s):  
Patthraporn Siripipatthana ◽  
Narumon Phaonakrop ◽  
Sittiruk Roytrakul ◽  
Gulsiri Senawong ◽  
Rasika G. Mudalige-Jayawickrama ◽  
...  
Keyword(s):  
Stress Factors ◽  
Galanthus Nivalis Agglutinin ◽  
Galanthus Nivalis ◽  
Effects Of Stress ◽  
Dendrobium Pendulum

Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

2015 ◽  
Vol 32 ◽  
pp. 146-155 ◽  
Author(s):  
Maria Gouma ◽  
Elisa Gayán ◽  
Javier Raso ◽  
Santiago Condón ◽  
Ignacio Álvarez
Keyword(s):  
Apple Juice ◽  
Mild Heat ◽  
Spoilage Yeasts ◽  
Uv C

Effects of Stress Factors on the Estrous Cycles of Beef Heifers

1972 ◽  
Vol 34 (6) ◽  
pp. 1003-1010 ◽  
Author(s):  
K. A. Wagnon ◽  
W. C. Rollins ◽  
P. T. Cupps ◽  
F. D. Carroll
Keyword(s):  
Stress Factors ◽  
Beef Heifers ◽  
Estrous Cycles ◽  
Effects Of Stress

scholarly journals UTICAJ ODREĐENIH STRESOGENIH FAKTORA NA KVALITET GOVEĐEG MESA

2021 ◽  
Author(s):  
Vladimir Kurcubic ◽  
◽  
Slavisa Stajic ◽  
Nemanja Miletic ◽  
◽  
...  
Keyword(s):  
Meat Quality ◽  
Biochemical Changes ◽  
Stress Factors ◽  
Physiological Status ◽  
Cattle Breeding ◽  
Primary Stress ◽  
Effects Of Stress ◽  
Physiological And Biochemical ◽  
Early Postmortem

Stress inevitably occurs from farm to slaughter in modern cattle breeding. The effects of stress on behavior, physiological status, and meat quality have been examined by a number of authors. The mechanism of the effects of stress on physiological and biochemical changes and the consequent effects on meat quality attributes are significantly more limited. This review summarizes the primary stress factors that affect animal welfare and cause biochemical changes during the early postmortem period, which reduces the quality of carcasses and their nutritional quality. In order to obtain high quality meat, further studies are needed to uncover the complex mechanisms mentioned above.

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