Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Simplified techniques for identifying foodborne yeasts

T Deák1

  • 1Department of Food Science and Technology, University of Georgia, Griffin.

International Journal of Food Microbiology
|June 25, 1993
PubMed
Summary

Identifying foodborne yeasts is challenging due to genomic variations, slow adoption of advanced methods, and a lack of dedicated diagnostic systems. Improving yeast identification accuracy is crucial for food safety.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Adolescent neuroimmune function and its interaction with alcohol.

International review of neurobiology·2021
Same author

Alcohol, inflammation, and blood-brain barrier function in health and disease across development.

International review of neurobiology·2021
Same author

Adolescent forced swim stress increases social anxiety-like behaviors and alters kappa opioid receptor function in the basolateral amygdala of male rats.

Progress in neuro-psychopharmacology & biological psychiatry·2019
Same author

Comparison of the SIM, API 20C, and ID 32C Systems for Identification of Yeasts Isolated from Fruit Juice Concentrates and Beverages.

Journal of food protection·2019
Same author

Yeasts Associated with Fruit Juice Concentrates.

Journal of food protection·2019
Same author

Stress, alcohol and infection during early development: A brief review of common outcomes and mechanisms.

Journal of neuroendocrinology·2018

Area of Science:

  • Microbiology
  • Food Science
  • Genetics

Background:

  • Accurate identification of foodborne yeasts is critical for ensuring food safety and quality.
  • Current identification methods face limitations in recognizing diverse yeast species and strains.
  • Genomic variability among common foodborne yeasts complicates traditional identification techniques.

Purpose of the Study:

  • To discuss the key challenges hindering the accurate and efficient identification of foodborne yeasts.
  • To highlight the need for improved diagnostic tools and methodologies in food microbiology.
  • To emphasize the importance of integrating advanced techniques and ecological data into yeast identification systems.

Main Methods:

  • Review of conventional yeast identification techniques and their limitations.
  • Discussion of non-traditional methods including DNA fingerprinting, karyotyping, protein electrophoresis, and fatty acid profiling.
  • Analysis of the current market for commercial yeast identification systems.
  • Consideration of ecological data in probabilistic identification algorithms.

Main Results:

  • Conventional methods fail to distinguish closely related foodborne yeasts (e.g., Saccharomyces species) due to genomic differences.
  • There is a significant delay in the routine application of advanced molecular and biochemical identification methods.
  • Commercially available identification systems specifically for foodborne yeasts are lacking.
  • Computerized identification systems often neglect the ecological frequency of yeasts, impacting diagnostic accuracy.

Conclusions:

  • Addressing the limitations in foodborne yeast identification requires a multi-faceted approach.
  • Adoption of advanced molecular techniques and development of dedicated commercial systems are essential.
  • Incorporating ecological data into identification algorithms can enhance diagnostic precision for foodborne yeasts.
  • Improved identification strategies are necessary to mitigate risks associated with yeast contamination in food products.

Related Experiment Videos