Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes

Article Abstract:

The flow cytometry (FC) technique in combination with certain fluorescent dyes was applied to gain insight into the physiological state of the microorganisms involved in cider fermentation throughout the process. It was observed that it was possible to detect heterogeneity among individual cells in a population not detected by traditional methods.

FOOD AND KINDRED PRODUCTS, Spain, Cider, All Other Food Manufacturing, Analysis, Usage, Physiological aspects, Fermentation, Flow cytometry, Chemical properties

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Trichosporon species isolated from guano samples obtained from bat-inhabited caves in Japan

Article Abstract:

Yeasts collected from bat guano samples from 20 bat-inhabited limestone and volcanic caves located in 11 prefectures in Japan are examined. Results suggest that Trichosporon spp. are major yeast species in bat guano in Japan and that bat guano is a potentially rich source of undescribed yeast species.

Histoplasmosis, Cladistic analysis

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Killer toxin of Kluyveromyces phaffii DBVPG 6076 as a biopreservative agent to control apiculate wine yeasts

Article Abstract:

Kluyveromyces phaffii DBVPG 6076 produces a toxin that is active against apiculate yeasts in wine at low temperatures and low pH. It is comparable to sulfur dioxide, and could be used in its place because of sulfur dioxide's toxicity.

Pests, Biological control

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