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Abstract:

Zygosaccharomyces bailii growth and thermal inactivation curves were obtained in acidified aqueous systems, simulating low sugar products. Growth curves were fitted with Gompertz equation, while thermal inactivation curves were modeled using Baranyi equation. The parameters of the models were estimated and the effect of steviosides (EE) and potassium sorbate (KS) on the growth and survival of Z. bailii was established. The addition of KS decreased Z. bailii growth rate and increased its inactivation rate. The presence of EE promoted Z. bailii growth and protected yeast from thermal treatment. The joint use of KS and EE decreased the growth and nullified the protective effect of the sweetener on thermal inactivation. Results allow the selection of the appropriate concentrations of EE and KS to ensure the microbiological stability of evaluated systems and contribute to the development of low sugar products. © 2016 Elsevier Ltd

Registro:

Documento: Artículo
Título:Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
Autor:Schelegueda, L.I.; Zalazar, A.L.; Hracek, V.M.; Gliemmo, M.F.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad UniversitariaCapital Federal 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Palabras clave:Potassium sorbate; Steviosides; Zygosaccharomyces bailii; Pathogens; Potassium; Aqueous system; Gompertz equations; Microbiological stability; Protective effects; Steviosides; Sugar products; Thermal inactivation; Zygosaccharomyces bailii; Potassium sorbate
Año:2017
Volumen:79
Página de inicio:659
Página de fin:663
DOI: http://dx.doi.org/10.1016/j.lwt.2016.11.009
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_00236438_v79_n_p659_Schelegueda

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Citas:

---------- APA ----------
Schelegueda, L.I., Zalazar, A.L., Hracek, V.M., Gliemmo, M.F. & Campos, C.A. (2017) . Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems. LWT - Food Science and Technology, 79, 659-663.
http://dx.doi.org/10.1016/j.lwt.2016.11.009
---------- CHICAGO ----------
Schelegueda, L.I., Zalazar, A.L., Hracek, V.M., Gliemmo, M.F., Campos, C.A. "Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems" . LWT - Food Science and Technology 79 (2017) : 659-663.
http://dx.doi.org/10.1016/j.lwt.2016.11.009
---------- MLA ----------
Schelegueda, L.I., Zalazar, A.L., Hracek, V.M., Gliemmo, M.F., Campos, C.A. "Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems" . LWT - Food Science and Technology, vol. 79, 2017, pp. 659-663.
http://dx.doi.org/10.1016/j.lwt.2016.11.009
---------- VANCOUVER ----------
Schelegueda, L.I., Zalazar, A.L., Hracek, V.M., Gliemmo, M.F., Campos, C.A. Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems. LWT - Food Sci. Technol. 2017;79:659-663.
http://dx.doi.org/10.1016/j.lwt.2016.11.009