Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems

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 estima...

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Autores principales: Schelegueda, L.I., Zalazar, A.L., Hracek, V.M., Gliemmo, M.F., Campos, C.A.
Formato: JOUR
Materias:
Potassium sorbate
Steviosides
Zygosaccharomyces bailii
Pathogens
Potassium
Aqueous system
Gompertz equations
Microbiological stability
Protective effects
Sugar products
Thermal inactivation
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p659_Schelegueda
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v79_n_p659_Schelegueda2023-10-03T14:34:23Z Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems Schelegueda, L.I. Zalazar, A.L. Hracek, V.M. Gliemmo, M.F. Campos, C.A. Potassium sorbate Steviosides Zygosaccharomyces bailii Pathogens Potassium Aqueous system Gompertz equations Microbiological stability Protective effects Steviosides Sugar products Thermal inactivation Zygosaccharomyces bailii Potassium sorbate 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 Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p659_Schelegueda
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Potassium sorbate
Steviosides
Zygosaccharomyces bailii
Pathogens
Potassium
Aqueous system
Gompertz equations
Microbiological stability
Protective effects
Steviosides
Sugar products
Thermal inactivation
Zygosaccharomyces bailii
Potassium sorbate
spellingShingle Potassium sorbate
Steviosides
Zygosaccharomyces bailii
Pathogens
Potassium
Aqueous system
Gompertz equations
Microbiological stability
Protective effects
Steviosides
Sugar products
Thermal inactivation
Zygosaccharomyces bailii
Potassium sorbate
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
topic_facet Potassium sorbate
Steviosides
Zygosaccharomyces bailii
Pathogens
Potassium
Aqueous system
Gompertz equations
Microbiological stability
Protective effects
Steviosides
Sugar products
Thermal inactivation
Zygosaccharomyces bailii
Potassium sorbate
description 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
format JOUR
author Schelegueda, L.I.
Zalazar, A.L.
Hracek, V.M.
Gliemmo, M.F.
Campos, C.A.
author_facet Schelegueda, L.I.
Zalazar, A.L.
Hracek, V.M.
Gliemmo, M.F.
Campos, C.A.
author_sort Schelegueda, L.I.
title Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
title_short Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
title_full Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
title_fullStr Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
title_full_unstemmed Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
title_sort effect of steviosides and potassium sorbate on the growth and thermal inactivation of zygosaccharomyces bailii in acidified model aqueous systems
url http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p659_Schelegueda
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