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...

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Detalles Bibliográficos
Autores principales: Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M.
Formato: JOUR
Lenguaje:English
Materias:
Concentrated grape juice
PH
Response surface methodology
Spoilage
Sugar concentration
Zygosaccharomyces rouxii
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_07400020_v38_n_p143_Rojo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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