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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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
id todo:paper_07400020_v38_n_p143_Rojo
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spelling todo:paper_07400020_v38_n_p143_Rojo2023-10-03T15:38:06Z Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions Rojo, M.C. Arroyo López, F.N. Lerena, M.C. Mercado, L. Torres, A. Combina, M. 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. JOUR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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)
language English
orig_language_str_mv English
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
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
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.
format JOUR
author Rojo, M.C.
Arroyo López, F.N.
Lerena, M.C.
Mercado, L.
Torres, A.
Combina, M.
author_facet Rojo, M.C.
Arroyo López, F.N.
Lerena, M.C.
Mercado, L.
Torres, A.
Combina, M.
author_sort Rojo, M.C.
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
url http://hdl.handle.net/20.500.12110/paper_07400020_v38_n_p143_Rojo
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