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Abstract
Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate, vanillin, ferulic, p-coumaric and caffeic acids) to control the growth of a cocktail of five yeast strains belonging to this species and [ver mas...]
dc.contributor.authorRojo, María Cecilia
dc.contributor.authorArroyo Lopez, Francisco Noe
dc.contributor.authorLerena, María Cecilia
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorTorres, Adriana Mabel
dc.contributor.authorCombina, Mariana
dc.date.accessioned2018-06-26T12:56:29Z
dc.date.available2018-06-26T12:56:29Z
dc.date.issued2015-04
dc.identifier.issn0956-7135
dc.identifier.otherhttps://doi.org/10.1016/j.foodcont.2014.09.014
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2680
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713514005209
dc.description.abstractZygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate, vanillin, ferulic, p-coumaric and caffeic acids) to control the growth of a cocktail of five yeast strains belonging to this species and isolated from spoilt concentrated grape juices. None of the preservatives assayed were able to completely inhibit the Z. rouxii growth. However, the mathematical models obtained in a high sugar culture media showed that especially four preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate and vanillin) were the best options to control the growth of this microorganism, obtaining a maximum reduction on yeast growth of approximately 40%. On the contrary, p-coumaric and caffeic acids were the preservatives with the lower effects, which only showed a maximum growth reduction percentage of approximately 15%. Results obtained in this paper could be very useful for industry for a better control of this spoilage yeast in concentrated grape juice.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Control 50 : 349-355 (April 2015)es_AR
dc.subjectZygosaccharomyces Rouxiies_AR
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectPreservadoreses_AR
dc.subjectPreservativeseng
dc.subjectSustancias Químicases_AR
dc.subjectChemical Substanceseng
dc.titleEvaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture mediaes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; Españaes_AR
dc.description.filFil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Torres, Adriana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Microbiology and Inmunology Department; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.subtypecientifico


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