Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 °C) for 60 days. pH was the v...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 https://doi.org/10.1016/j.fm.2013.08.017 |
| _version_ | 1855483101460824064 |
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| author | Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
| author_browse | Arroyo López, Francisco Noe Combina, Mariana Lerena, María Cecilia Mercado, Laura Analia Rojo, Cecilia Torres, Adriana Mabel |
| author_facet | Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
| author_sort | Rojo, Cecilia |
| collection | INTA Digital |
| description | The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 °C) for 60 days. pH was the variable with the highest effect on growth parameters (potential maximum growth rate and lag phase duration), although the effect of sugar concentration were also significant. In a second experiment, the time for spoilage by this microorganism in concentrated grape juice was evaluated at isothermal (23 °C) and non-isothermal conditions, in an effort to reproduce standard storage and overseas shipping temperature conditions, respectively. Results show that pH was again the environmental factor with the highest impact on delaying the spoilage of the product. Thereby, a pH value below 2.0 was enough to increase the shelf life of the product for more than 60 days in both isothermal and non-isothermal conditions. The information obtained in the present work could be used by producers and buyers to predict the growth and time for spoilage of Z. rouxii in concentrated grape juice. |
| format | Artículo |
| id | INTA2684 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA26842022-11-11T16:12:05Z Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana Zygosaccharomyces Rouxii Levadura Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 °C) for 60 days. pH was the variable with the highest effect on growth parameters (potential maximum growth rate and lag phase duration), although the effect of sugar concentration were also significant. In a second experiment, the time for spoilage by this microorganism in concentrated grape juice was evaluated at isothermal (23 °C) and non-isothermal conditions, in an effort to reproduce standard storage and overseas shipping temperature conditions, respectively. Results show that pH was again the environmental factor with the highest impact on delaying the spoilage of the product. Thereby, a pH value below 2.0 was enough to increase the shelf life of the product for more than 60 days in both isothermal and non-isothermal conditions. The information obtained in the present work could be used by producers and buyers to predict the growth and time for spoilage of Z. rouxii in concentrated grape juice. EEA Mendoza Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina 2018-06-26T17:26:55Z 2018-06-26T17:26:55Z 2014-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 0740-0020 1095-9998 https://doi.org/10.1016/j.fm.2013.08.017 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Microbiology 38 : 143-150 (April 2014) |
| spellingShingle | Zygosaccharomyces Rouxii Levadura Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title | Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title_full | Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title_fullStr | Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title_full_unstemmed | Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title_short | Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
| title_sort | effects of ph and sugar concentration in zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non isothermal conditions |
| topic | Zygosaccharomyces Rouxii Levadura Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar |
| url | http://hdl.handle.net/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 https://doi.org/10.1016/j.fm.2013.08.017 |
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