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KMID : 0380020200350010023
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Korean Journal of Biotechnology and Bioengineering
2020 Volume.35 No. 1 p.23 ~ p.33
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Source of Contamination, Detection Techniques, and Control Methods of Spoilage Yeast in Fermented Foods
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Jeong Deok-Yeol
Park Hee-Young
Bae Eun-Yeong
Seol Min-Kyeong
Ju Ye-Bin
Kim Jong-Seok
Jang Byeong-Kwan
Akhmadjon Sultanov
Kim Byung-Oh
Cho Young-Je
Kim Soo-Rin
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Abstract
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It is not commonly recognized that yeast is responsible for food spoilage as well as food fermentation. Fermented beverages and foods have several factors that inhibit bacterial growth such as high contents of organic acids, sugars, salts, and/or alcohol; however, some yeast species can tolerate these stress factors and cause food spoilage. Specifically, during wine and beer fermentation, if some contaminated spoilage yeast species grow dominantly over fermentation starter yeast, the products would have undesirable flavor. More importantly, during storage of fermented kimchi and soy sauce, some spoilage yeast species slowly grow on the surface of the products and produce gases, which limits product shelf life and exportability. In this review, spoilage yeast species commonly found in fermented foods are introduced. Next, contamination routes, detection methods, and control methods of the spoilage yeast will be described.
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KEYWORD
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film-forming yeast, molecular detection, food additives, packaging, biological control
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