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Although Saccharomyces cerevisiae and Debaryomyces hansenii are important for food fermentation, they are considered as spoilage yeasts in various processed foods. In this study, we investigated the quantity-dependent effects of milk, egg yolk, and orange juice on the survival rates of food-spoilage yeasts when desiccated on a stainless steel surface. The protective effects on yeast cells before and...
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