Abstract
Yeast strains are usually known for their beneficial role in the
production of bread and fermented foods. Abundant growth of unwanted
yeast strains during production can, however, lead to defects in the
final products and problems with process hygiene when failures occur in
the decontamination procedure. A low pH or a high sugar or salt content
favours the growth of yeast strains. In many cases the risk caused by a
growth of spoilage yeast strains in products has been underestimated
because many of these yeast strains are not known to be opportunistic
pathogens. The yeast strains also readily form biofilms on process
surfaces at both low and elevated temperatures. The aim of this study
was to assess the efficacy of various types of commonly used
disinfectants against yeast strains isolated from dairy and bakery,
fermented functional food, praline, confiture and sugar processes by
means of both suspension and carrier tests. According to both suspension
and biofilm tests, alcohol-based disinfectants are most effective in
decontaminating the yeast strains isolated. Furthermore, the results
showed that the tenside-based and peroxide-based disinfectants were
efficient against suspended yeast cells. In the biofilm-carrier test the
chlorine-based foam cleaner was also effective. The disinfectants
containing chlorine and persulphate were ineffective in destroying yeast
cells both in suspensions and in biofilm formations.
Original language | English |
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Pages (from-to) | 288 - 296 |
Number of pages | 9 |
Journal | Food and Bioproducts Processing |
Volume | 83 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2005 |
MoE publication type | A1 Journal article-refereed |
Keywords
- yeast biofilm
- microbicidal effect
- disinfection
- suspension test
- surface test
- food processes