Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media

Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dim...

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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
Materias:	Chemical preservatives Osmophilic yeast Predictive models Zygosaccharomyces rouxii
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09567135_v50_n_p349_Rojo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_09567135_v50_n_p349_Rojo
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spelling	todo:paper_09567135_v50_n_p349_Rojo2023-10-03T15:52:15Z Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media Rojo, M.C. Arroyo López, F.N. Lerena, M.C. Mercado, L. Torres, A. Combina, M. Chemical preservatives Osmophilic yeast Predictive models Zygosaccharomyces rouxii Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate, vanillin, ferulic, p-coumaric and caffeic acids) to control the growth of a cocktail of five yeast strains belonging to this species and isolated from spoilt concentrated grape juices. None of the preservatives assayed were able to completely inhibit the Z. rouxii growth. However, the mathematical models obtained in a high sugar culture media showed that especially four preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate and vanillin) were the best options to control the growth of this microorganism, obtaining a maximum reduction on yeast growth of approximately 40%. On the contrary, p-coumaric and caffeic acids were the preservatives with the lower effects, which only showed a maximum growth reduction percentage of approximately 15%. Results obtained in this paper could be very useful for industry for a better control of this spoilage yeast in concentrated grape juice. © 2014 Elsevier Ltd. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09567135_v50_n_p349_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	Chemical preservatives Osmophilic yeast Predictive models Zygosaccharomyces rouxii
spellingShingle	Chemical preservatives Osmophilic yeast Predictive models Zygosaccharomyces rouxii Rojo, M.C. Arroyo López, F.N. Lerena, M.C. Mercado, L. Torres, A. Combina, M. Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
topic_facet	Chemical preservatives Osmophilic yeast Predictive models Zygosaccharomyces rouxii
description	Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate, vanillin, ferulic, p-coumaric and caffeic acids) to control the growth of a cocktail of five yeast strains belonging to this species and isolated from spoilt concentrated grape juices. None of the preservatives assayed were able to completely inhibit the Z. rouxii growth. However, the mathematical models obtained in a high sugar culture media showed that especially four preservatives (potassium sorbate, sodium benzoate, dimethyldicarbonate and vanillin) were the best options to control the growth of this microorganism, obtaining a maximum reduction on yeast growth of approximately 40%. On the contrary, p-coumaric and caffeic acids were the preservatives with the lower effects, which only showed a maximum growth reduction percentage of approximately 15%. Results obtained in this paper could be very useful for industry for a better control of this spoilage yeast in concentrated grape juice. © 2014 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	Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title_short	Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title_full	Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title_fullStr	Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title_full_unstemmed	Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title_sort	evaluation of different chemical preservatives to control zygosaccharomyces rouxii growth in high sugar culture media
url	http://hdl.handle.net/20.500.12110/paper_09567135_v50_n_p349_Rojo
work_keys_str_mv	AT rojomc evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia AT arroyolopezfn evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia AT lerenamc evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia AT mercadol evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia AT torresa evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia AT combinam evaluationofdifferentchemicalpreservativestocontrolzygosaccharomycesrouxiigrowthinhighsugarculturemedia
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Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media

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