Premium
Osmophilic yeasts in preserved ginger products
Author(s) -
LLOYD ANNICE C.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00064.x
Subject(s) - food science , brix , fermentation , sucrose , yeast , saccharomyces , botany , biology , chemistry , saccharomyces cerevisiae , sugar , biochemistry
Summary One hundred and twenty‐eight samples of crystallized ginger and forty‐one samples of fermented syruped ginger were examined for osmophilic yeasts. Twenty‐four of the crystallized ginger samples and all of the syruped samples contained yeast belonging to the species Saccharomyces rouxii. These yeasts, when present in syruped ginger, were destroyed by dipping ginger pieces in 80° Brix sucrose syrup at 93°± 1°C for a period of 2 min by which time the centre of each ginger piece had reached a minimum temperature of approximately 60°C.