Development of a novel microbial sensor with baker's yeast cells for monitoring temperature control during cold food chain

• Published in: Journal of food protection 2005, Vol.68 (1), p.182-186
• Main Authors: Kogure, H, Kawasaki, S, Nakajima, K, Sakai, N, Futase, K, Inatsu, Y, Bari, M.L, Isshiki, K, Kawamoto, S
• Format: Article
• Language: English
• Subjects: bakers yeast; Biological and medical sciences; Biosensing Techniques - methods; biosensors; Cold Temperature; cold tolerance; Fermentation; Food Contamination - analysis; Food industries; Food Microbiology; food spoilage; food storage; frozen storage; Fundamental and applied biological sciences. Psychology; gas production (biological); glucose; Glucose - metabolism; Industrial Microbiology; microbial detection; microorganisms; product development; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-68.1.182

A novel microbial sensor containing a commercial baker's yeast with a high freeze tolerance was developed for visibly detecting inappropriate temperature control of food. When the yeast cells fermented glucose, the resulting gas production triggered the microbial sensor. The biosensor was a simple, small bag containing a solution of yeast cells, yeast extract, glucose, and glycerol sealed up with multilayer transparent film with barriers against oxygen and humidity. Fine adjustment of gas productivity in the biosensor at low temperatures was achieved by changing either or both concentrations of glucose and yeast cells. Moreover, the amount of time that food was exposed to inappropriate temperatures could be deduced by the amount of gas produced in the biosensor. The biosensor was stable without any functional loss for up to 1 week in frozen storage. The biosensor could offer a useful tool for securing food safety by maintaining low-temperature control in every stage from farm to fork, including during transportation, in the store, and at home.