Voges‐Proskauer‐Positive Yeasts Isolated from Frozen Orange Concentratea
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (3) , 354-359
- https://doi.org/10.1111/j.1365-2621.1964.tb01743.x
Abstract
SUMMARY: Seven Voges‐Proskauer‐positive yeasts were isolated from 290 cans of frozen concentrated orange juice representative of the 1962 season's pack. Taxonomy studies of 4 isolates showed the presence of 2 strains of Saccharomyces. Each of the identified yeast strains grew and produced diacetyl in 12° Brix orange juice and 42° Brix orange concentrate, then subsequently removed it. Reagent‐grade diacetyl added to a 42° Brix sucrose solution inoculated with one of the test organisms was reduced 95% after 7 days at room temperature. The metabolic process involved in removing diacetyl from a product by yeast is not known.This publication has 4 references indexed in Scilit:
- Diacetyl Studies. III. Further Studies on the Prevention and Removal of Diacetyl in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1958
- SOURCES and DETECTION OF VOGES‐PROSKAUER REACTANTS IN CALIFORNIA VALENCIA ORANGE JUICEaJournal of Food Science, 1954
- SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.Journal of Food Science, 1954
- The intensification of the Voges‐Proskauer reaction by the addition of α‐naphtholThe Journal of Pathology and Bacteriology, 1936