'Yeast detectives' can minimise disruption.The National Collection of Yeast Cultures (NCYC NCYC National Catholic Youth Conference NCYC National Christian Youth Convention (Uniting Church in Australia) NCYC National Collection of Yeast Cultures (UK) NCYC National Corn Yield Contest ) has assembled one of the largest and most comprehensive yeast collections in the world. Established over 60 years ago, the NCYC now holds over 4,000 different yeast strains and works closely with some of the major players in the food and beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. industry to detect and analyse yeast contaminants in products. Spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. or contamination of a food or beverage product can be both highly disruptive and costly. The root cause can often be down to the unwanted presence of yeast and it is essential that these yeasts are identified quickly and accurately to enable the problem to be resolved. Steve James, PhD, Molecular Biologist at the NCYC, said: "We can advise whether the yeast is likely to have come from a particular ingredient and therefore a supplier problem or if the machinery or facility itself might be contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. . This can save valuable time and money. "As an example, we were recently able to isolate and identify a number of different yeasts for one of our major customers which were causing the company concerned recurring spoilage problems for some of their coleslaw cole·slaw also cole slaw n. A salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with mayonnaise or a vinaigrette. and mayonnaise-based dressed salads." Ian Roberts, PhD, Curator at the NCYC, said: "As consumers demand more natural products and ingredients, we are finding an increase in contamination problems associated with yeasts which may be a result of the removal of certain preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. ." Contact National Collection of Yeast Cultures on tel 01603-25574 or visit www.ncyc.co.uk |
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