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Abstract:

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. © 2013 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
Autor:Rojo, M.C.; Arroyo López, F.N.; Lerena, M.C.; Mercado, L.; Torres, A.; Combina, M.
Filiación:Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires C1033AAJ, Av. Rivadavia 1917, Argentina
Food Biotechnology Department, Instituto de la Grasa (CSIC), Av. Padre García Tejero 4, 41012 Sevilla, Spain
Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mza INTA), San Martín 3853, Luján de Cuyo, Mendoza 5507, Argentina
Microbiology and Inmunology Department, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, Km 601, Argentina
Idioma: Inglés
Palabras clave:Concentrated grape juice; PH; Response surface methodology; Spoilage; Sugar concentration; Zygosaccharomyces rouxii
Año:2014
Volumen:38
Página de inicio:143
Página de fin:150
DOI: http://dx.doi.org/10.1016/j.fm.2013.08.017
Título revista:Food Microbiology
Título revista abreviado:Food Microbiol.
ISSN:07400020
CODEN:FOMIE
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_07400020_v38_n_p143_Rojo

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Citas:

---------- APA ----------
Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A. & Combina, M. (2014) . Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions. Food Microbiology, 38, 143-150.
http://dx.doi.org/10.1016/j.fm.2013.08.017
---------- CHICAGO ----------
Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. "Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions" . Food Microbiology 38 (2014) : 143-150.
http://dx.doi.org/10.1016/j.fm.2013.08.017
---------- MLA ----------
Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. "Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions" . Food Microbiology, vol. 38, 2014, pp. 143-150.
http://dx.doi.org/10.1016/j.fm.2013.08.017
---------- VANCOUVER ----------
Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions. Food Microbiol. 2014;38:143-150.
http://dx.doi.org/10.1016/j.fm.2013.08.017