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Spoilage yeasts in fermented vegetables: conventional and novel control strategies

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Spoilage yeasts in fermented vegetables: conventional and novel control strategies

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dc.contributor.author Ballester, Elena es_ES
dc.contributor.author Ribes-Llop, Susana es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.date.accessioned 2023-09-18T18:01:55Z
dc.date.available 2023-09-18T18:01:55Z
dc.date.issued 2022-02 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/196712
dc.description.abstract [EN] Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, such as table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high quality. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Vegetable fermentation es_ES
dc.subject Spoilage yeasts es_ES
dc.subject Conventional treatments es_ES
dc.subject Alternative treatments es_ES
dc.subject Novel technologies es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Spoilage yeasts in fermented vegetables: conventional and novel control strategies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-021-03888-7 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ballester, E.; Ribes-Llop, S.; Barat Baviera, JM.; Fuentes López, A. (2022). Spoilage yeasts in fermented vegetables: conventional and novel control strategies. European Food Research and Technology. 248(2):315-328. https://doi.org/10.1007/s00217-021-03888-7 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-021-03888-7 es_ES
dc.description.upvformatpinicio 315 es_ES
dc.description.upvformatpfin 328 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 248 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\450988 es_ES
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