Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. The logistic regression model successfully predicted G/NG probability. The detection reagents used allowed the evaluation of G/NG interfaces in opaque systems with an excellent agreement with the plate count method. Natamycin concentration of 12 mg/L was needed to inhibit Z. bailii growth independently of the presence of XG and/or NaCl. Addition of 3.00 and 6.00% of NaCl exerted an antagonistic effect on natamycin action. Furthermore, addition of 0.25 and 0.50% XG decreased natamycin and/or NaCl action. However, an increased in XG concentration to 1.00% decreased yeast growth. Mentioned results highlighted the importance of the correct selection of stress factors applied to inhibit Z. bailii growth. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
Autor:Zalazar, A.L.; Gliemmo, M.F.; Soria, M.; Campos, C.A.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
Research fellow from Consejo Nacional de Investigaciones, Científicas y Técnicas de la, Argentina
Cátedra de Microbiología, Facultad de Agronomia, Universidad de Buenos Aires, INBA-CONICET, Buenos Aires, Argentina
Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Palabras clave:Growth/no growth interface; Model acid sauces; Natamycin; Sodium chloride; Xanthan gum; Zygosaccharomyces bailii; Regression analysis; Sodium chloride; Antagonistic effects; Chloride concentrations; Detection reagents; Growth interfaces; Logistic Regression modeling; Logistic regressions; Natamycin; Zygosaccharomyces bailii; Xanthan gum
Año:2019
Volumen:116
Página de inicio:916
Página de fin:924
DOI: http://dx.doi.org/10.1016/j.foodres.2018.09.028
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar

Referencias:

  • Arroyo-López, F.N., Bautista-Gallego, J., Romero-Gil, V., Rodríguez-Gómez, F., Garrido-Fernández, A., Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride (2012) Int. J. Food Microbiol., 155 (3), pp. 257-262
  • Boons, K., Van Derlinden, E., Mertens, L., Peeters, V., Van Impe, J.F., Effect of immobilization and salt concentration on the growth dynamics of Escherichia coli K12 and Salmonella Typhimurium (2013) J. Food Sci., 78 (4), pp. 567-574
  • Brocklehurst, T.F., Mitchell, G.A., Smith, A.C., A model experimental gel surface for the growth of bacteria on foods (1997) Food Microbiol., 14 (4), pp. 303-311
  • Campos, C.A., Gliemmo, M.F., Zalazar, A.L., Castro, M.P., Schelegueda, L.I., Effect of food structure on microbial growth and on the activity of stress factors (2015) Food microbiology: Fundamentals, challenges and health implications, pp. 7-13. , E. Perkins Nova Science Publishers, Inc. Nueva York
  • R Development Core Team, A Language and Environment for Statistical Computing. Vienna, Austria : the R Foundation for Statistical Computing (2017), http://www.R-project.org/, Available online at; Couto, M.B., Hartog, B.J., In't veld, J.H., Hofstra, H., Van der Vossen, J.M.B.M., Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting (1996) Food Microbiol., 13 (1), pp. 59-67
  • Dang, T.D.T., Mertens, L., Vermeulen, A., Geeraerd, A.H., Van Impe, J.F., Debevere, J., Modeling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives (2010) Int. J. Food Microbiol., 137 (1), pp. 1-12
  • El-Diasty, E.M., El-Kaseh, R.M., Salem, R.M., The effect of natamycin on keeping quality and organoleptic characters of yoghurt (2008) Arab Journal of Biotechnology, 12 (1), pp. 41-48
  • Fuqua, W.C., Winans, S.C., Greenberg, E.P., Quorum sensing in bacteria: The LuxR/Luxl family of cell density responsive transcriptional regulators (1994) J. Bacteriol., 176 (2), pp. 269-275
  • Gallo, L., Jagus, R., Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey (2006) Brazilian Journal of Food Technology, 9 (4), pp. 311-316
  • Jenkins, P., Poulus, P.G., Cole, M.B., Vandeven, M.H., Legan, J.H., Theboundary for growth of Zygosaccharomyces bailii in acidified productsdescribed by models for time to growth and probability of growth (2000) J. Food Prot., 63 (2), pp. 222-230
  • Koutsoumanis, K.P., Kendall, P.A., Sofos, J.N., A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface (2004) Food Microbiol., 21 (4), pp. 415-422
  • López-Malo, A., Palou, E., Modeling the growth/no growth interface of Zygosaccharomyces bailii in Mango Puree (2000) J. Food Sci., 65 (3), pp. 516-520
  • McKellar, R.C., Lu, X., A probability of growth model for E. coli O157:H7 as a function of temperature, pH, acetic acid, and salt (2001) J. Food Prot., 64 (12), pp. 1922-1928
  • Meldrum, R.J., Brocklehurst, T.F., Wilson, D.R., Wilson, P.D.G., The effects of cell immobilization, pH and sucrose on the growth of Listeria monocytogenes Scott a at 10 °C (2003) Food Microbiol., 20 (1), pp. 97-103
  • Mertens, L., Geeraerd, A.H., Dang, T.D.T., Vermeulen, A., Serneels, K., Van Derlinden, E., Van Impe, J.F., Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces (2009) Appl. Environ. Microbiol., 75 (22), pp. 7060-7069
  • Mertens, L., Van Derlinden, E., Dang, T.D.T., Cappuyns, A.M., Vermeulen, A., Debevere, J., Van Impe, J.F., On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: Liquid versus structured media (2011) Food Microbiol., 28 (4), pp. 736-745
  • Montañés, F.M., Pascual-Ahuir, A., Proft, M., Repression of ergosterol biosynthesis is essential for stress resistance and is mediated by the Hog1 MAP kinase and the Mot3 and Rox1 transcription factors (2011) Mol. Microbiol., 79 (4), pp. 1008-1023
  • Monu, E.A., Techathuvanan, C., Wallis, A., Critzer, F.J., Davidson, P.M., Plant essential oils and components on growth of spoilage yeasts in microbiological media and a model salad dressing (2016) Food Control, 65, pp. 73-77
  • Pedersen, J.C., Natamycin as a Fungicide in Agar Media (1992) Appl. Environ. Microbiol., 58 (3), pp. 1064-1066
  • Presser, K.A., Ross, T., Ratkowsky, D.A., Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid and water activity (1998) Appl. Environ. Microbiol., 64 (5), pp. 1773-1779
  • Ratkowsky, D.A., Ross, T., Modelling the bacterial growth/no growth interface (1995) Lett. Appl. Microbiol., 20 (1), pp. 29-33
  • Salter, M.A., Ratkowsky, D.A., Ross, T., McMeekin, T.A., Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression (2000) Int. J. Food Microbiol., 61 (2), pp. 159-167
  • Skandamis, P., Tsigarida, E., Nychas, G.J.E., Ecophysiological attributes of Salmonella Typhimurium in liquid culture and within a gelatin with or without the addition of oregano essential oil (2000) World J. Microbiol. Biotechnol., 16 (1), pp. 31-35
  • Skandamis, P.N., Jeanson, S., Colonial vs. planktonic type of growth: Mathematical modeling of microbial dynamics on surfaces and in liquid, semi-liquid and solid foods (2015) Front. Microbiol., 6, p. 1178
  • Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A review (2000) J. Food Prot., 63 (8), pp. 1144-1158
  • Stechini, M.L., Del Torre, M., Sarais, I., Saro, O., Messina, M., Maltini, E., Influence of structural properties and kinetic constraints on Bacillus cereus growth (1998) Appl. Environ. Microbiol., 64 (3), pp. 1075-1078
  • Thomas, L.V., Delves-Broughton, J., Natamycin (2003) Encyclopedia of food sciences and nutrition, pp. 4110-4115. , G. Caballero Academic Press, Elsevier Science and Technology Amsterdam
  • Tienungoon, S., Ratkowsky, D.A., McMeekin, T.A., Ross, T., Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl and lactic acid (2000) Appl. Environ. Microbiol., 66 (11), pp. 4979-4987
  • Vermeulen, A., Devlieghere, F., Bernaerts, K., Van Impe, J., Debevere, J., Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces (2007) Int. J. Food Microbiol., 119 (3), pp. 258-269
  • Vermeulen, A., Gysemans, K.P.M., Bernaerts, K., Geeraerd, A.H., Van Impe, J.F., Debevere, J., Devlieghere, F., Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7°C: Data collection for the development of a growth/no growth model (2007) Int. J. Food Microbiol., 114 (3), pp. 332-341
  • Walker, S.L., Brocklehurst, T.F., Wimpenny, J.W.T., Adenylates and adenylate-energy charge in submerged and planktonic cultures of Salmonella enteritidis and Salmonella typhimurium (1998) Int. J. Food Microbiol., 44 (1), pp. 107-113
  • Wilson, P.D.G., Brocklehurst, T.F., Arino, S., Thualt, D., Jakobsen, M., Lange, M., Van Impe, J.F., Modelling microbial growth in structured foods: Towards a unified approach (2002) Int. J. Food Microbiol., 73, pp. 275-289
  • Yoon, K.S., Burnette, C.N., Whiting, R.C., Effects of pH and agitation on the growth of Listeria monocytogenes Scott a in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 °C (2003) J. Food Prot., 66 (8), pp. 1469-1473
  • Zalazar, A.L., Gliemmo, M.F., Campos, C.A., Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces (2016) Food Res. Int., 85, pp. 200-208
  • Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A., Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces (2018) Food Research International Data in Brief, 3, pp. 233-240. , submitted
  • Zalazar, A.L., González, M.M., Gliemmo, M.F., Campos, C.A., A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems (2018) SDRP Journal of Food Science & Technology, 3, pp. 233-240

Citas:

---------- APA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M. & Campos, C.A. (2019) . Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations. Food Research International, 116, 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- CHICAGO ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" . Food Research International 116 (2019) : 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- MLA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" . Food Research International, vol. 116, 2019, pp. 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- VANCOUVER ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations. Food Res. Int. 2019;116:916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028