Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
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, dim...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2018
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| Online Access: | http://hdl.handle.net/20.500.12123/2680 https://www.sciencedirect.com/science/article/pii/S0956713514005209 https://doi.org/10.1016/j.foodcont.2014.09.014 |
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| author | Rojo, María Cecilia Arroyo Lopez, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
| author_browse | Arroyo Lopez, Francisco Noe Combina, Mariana Lerena, María Cecilia Mercado, Laura Analia Rojo, María Cecilia Torres, Adriana Mabel |
| author_facet | Rojo, María Cecilia Arroyo Lopez, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
| author_sort | Rojo, María Cecilia |
| collection | INTA Digital |
| description | 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 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2680 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA26802022-11-11T16:15:33Z Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media Rojo, María Cecilia Arroyo Lopez, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana Zygosaccharomyces Rouxii Levadura Preservadores Sustancias Químicas Yeasts Preservatives Chemical Substances 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 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. EEA Mendoza Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: 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; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina 2018-06-26T12:56:29Z 2018-06-26T12:56:29Z 2015-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2680 https://www.sciencedirect.com/science/article/pii/S0956713514005209 0956-7135 https://doi.org/10.1016/j.foodcont.2014.09.014 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Control 50 : 349-355 (April 2015) |
| spellingShingle | Zygosaccharomyces Rouxii Levadura Preservadores Sustancias Químicas Yeasts Preservatives Chemical Substances Rojo, María Cecilia Arroyo Lopez, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title | Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title_full | Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title_fullStr | Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title_full_unstemmed | Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title_short | Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media |
| title_sort | evaluation of different chemical preservatives to control zygosaccharomyces rouxii growth in high sugar culture media |
| topic | Zygosaccharomyces Rouxii Levadura Preservadores Sustancias Químicas Yeasts Preservatives Chemical Substances |
| url | http://hdl.handle.net/20.500.12123/2680 https://www.sciencedirect.com/science/article/pii/S0956713514005209 https://doi.org/10.1016/j.foodcont.2014.09.014 |
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