Polyphasic identification of a <i>Zygosaccharomyces rouxii</i> isolated from grape juice concentrate and its control using thermal processing

Wu-Joo Lee; Barbara Nielsen; Frank L. Younce; Charles G. Edwards; Gülhan Ünlü; Wu-Joo Lee; Barbara Nielsen; Frank L. Younce; Charles G. Edwards; Gülhan Ünlü

doi:10.3934/agrfood.2023036

AIMS Agriculture and Food

2023, Volume 8, Issue 2: 662-673. doi: 10.3934/agrfood.2023036

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Research article

Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing

1.
Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, USA
2.
School of Food Science, Washington State University, Pullman, USA
3.
Department of Chemical and Biological Engineering, University of Idaho, Moscow, USA

Received: 27 February 2023 Revised: 04 May 2023 Accepted: 24 May 2023 Published: 14 June 2023

A yeast, isolated from grape juice concentrate by a grape juice processing company in central Washington, was subjected to thermal processing in 52° Brix grape juice concentrate, commercial grape juice, and Yeast-Mold (YM) medium to determine D-values and z-values in the search for an effective means of control. At 50 ℃ in grape juice concentrate the D-value was 33.44 minutes, dropping rapidly as the temperature increased to 52.5 ℃, 55 ℃, 57.5 ℃, and 60 ℃. From this data, a z-value was determined to be 4.38 ℃. Grape juice and YM broth were similarly tested. Commercial grape juice at 45 ℃, 47 ℃, and 50 ℃ showed D-values of 9.80, 7.68, and 1.42, respectively, resulting in a z-value of 5.69 ℃. The isolate heat treated in YM broth at 40 ℃, 45 ℃, 46 ℃, 47.5 ℃, and 50 ℃ showed no effect at 40 ℃ but at higher temperatures, with a D-value of 2.28 at 45 ℃, 1.61 at 46 ℃, 1.05 at 47.5 ℃, and with a z-value of 7.46 ℃. This data suggests that an increase in the concentration of sugars in the environment has a protective effect on the yeast against elevated temperatures. Even so, pasteurization at 90 ℃ for thirty seconds appears to be an effective means of control for the yeast investigated. A yeast with the identical colony and cell morphology was isolated from 52° Brix grape juice concentrate from the same grape juice processing company. Both isolates were subjected to 28S DNA sequencing and FAME analysis for identification and determined to be Zygosaccharomyces rouxii, a known problem yeast in the grape juice and wine-making industry, to this point unknown in the central Washington region.
- Zygosaccharomyces rouxii,
- spoilage yeast,
- grape juice concentrate spoilage,
- osmotolerance,
- sour rot,
- thermal resistance,
- thermal processing,
- D-value,
- z-value,
- polyphasic identification
Citation: Wu-Joo Lee, Barbara Nielsen, Frank L. Younce, Charles G. Edwards, Gülhan Ünlü. Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing[J]. AIMS Agriculture and Food, 2023, 8(2): 662-673. doi: 10.3934/agrfood.2023036

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Abstract

A yeast, isolated from grape juice concentrate by a grape juice processing company in central Washington, was subjected to thermal processing in 52° Brix grape juice concentrate, commercial grape juice, and Yeast-Mold (YM) medium to determine D-values and z-values in the search for an effective means of control. At 50 ℃ in grape juice concentrate the D-value was 33.44 minutes, dropping rapidly as the temperature increased to 52.5 ℃, 55 ℃, 57.5 ℃, and 60 ℃. From this data, a z-value was determined to be 4.38 ℃. Grape juice and YM broth were similarly tested. Commercial grape juice at 45 ℃, 47 ℃, and 50 ℃ showed D-values of 9.80, 7.68, and 1.42, respectively, resulting in a z-value of 5.69 ℃. The isolate heat treated in YM broth at 40 ℃, 45 ℃, 46 ℃, 47.5 ℃, and 50 ℃ showed no effect at 40 ℃ but at higher temperatures, with a D-value of 2.28 at 45 ℃, 1.61 at 46 ℃, 1.05 at 47.5 ℃, and with a z-value of 7.46 ℃. This data suggests that an increase in the concentration of sugars in the environment has a protective effect on the yeast against elevated temperatures. Even so, pasteurization at 90 ℃ for thirty seconds appears to be an effective means of control for the yeast investigated. A yeast with the identical colony and cell morphology was isolated from 52° Brix grape juice concentrate from the same grape juice processing company. Both isolates were subjected to 28S DNA sequencing and FAME analysis for identification and determined to be Zygosaccharomyces rouxii, a known problem yeast in the grape juice and wine-making industry, to this point unknown in the central Washington region.

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