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 var...
Guardado en:
| Publicado: |
2014
|
|---|---|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v38_n_p143_Rojo http://hdl.handle.net/20.500.12110/paper_07400020_v38_n_p143_Rojo |
| Aporte de: |
| id |
paper:paper_07400020_v38_n_p143_Rojo |
|---|---|
| record_format |
dspace |
| spelling |
paper:paper_07400020_v38_n_p143_Rojo2023-06-08T15:44:28Z Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions Concentrated grape juice PH Response surface methodology Spoilage Sugar concentration Zygosaccharomyces rouxii 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. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v38_n_p143_Rojo http://hdl.handle.net/20.500.12110/paper_07400020_v38_n_p143_Rojo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Concentrated grape juice PH Response surface methodology Spoilage Sugar concentration Zygosaccharomyces rouxii |
| spellingShingle |
Concentrated grape juice PH Response surface methodology Spoilage Sugar concentration Zygosaccharomyces rouxii 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_facet |
Concentrated grape juice PH Response surface methodology Spoilage Sugar concentration Zygosaccharomyces rouxii |
| 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. © 2013 Elsevier Ltd. |
| 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_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_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_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 |
| publishDate |
2014 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v38_n_p143_Rojo http://hdl.handle.net/20.500.12110/paper_07400020_v38_n_p143_Rojo |
| _version_ |
1768544476186279936 |