Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
| Autor: | Adriana Mabel Torres, María Cecilia Rojo, Maria Cecilia Lerena, F.N. Arroyo López, Mariana Combina, Laura Analia Mercado |
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| Rok vydání: | 2015 |
| Předmět: |
Preservative
Potassium sorbate Vanillin Food spoilage OSMOPHILIC YEAST Zygosaccharomyces rouxii Biology Yeast ZYGOSACCHAROMYCES ROUXII Predictive models chemistry.chemical_compound CHEMICAL PRESERVATIVES chemistry PREDICTIVE MODELS CIENCIAS AGRÍCOLAS Sodium benzoate Caffeic acid Chemical preservatives Osmophilic yeast Otras Ciencias Agrícolas Food science Sugar Food Science Biotechnology |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 0956-7135 |
| Popis: | © 2014 Elsevier Ltd. 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. This research was supported by the Technological ProjectMZASJ51007: Support for Regional Viticulture Development – INTA. The authors wish to kindly thank to Dra. Amparo Querol (IATA-CSIC) for her generous scientific advice. M.C. Rojo is a Doctoral student Fellow of CONICET. F.N. Arroyo-López wants to thank CSIC and Spanish government for his Ramón y Cajal postdoctoral research contract. |
| Databáze: | OpenAIRE |
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