Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were...

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Autores principales: Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A.
Formato: JOUR
Materias:
Aspartame
Potassium sorbate
Xylitol
Yeast growth
Yeast thermal inactivation
Zygosaccharomyces bailii
Thermal inactivation
Glucose
Heat resistance
Peptides
Yeast
Sugar substitutes
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v53_n1_p209_Gliemmo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v53_n1_p209_Gliemmo
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spelling todo:paper_09639969_v53_n1_p209_Gliemmo2023-10-03T15:54:45Z Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems Gliemmo, M.F. Schelegueda, L.I. Gerschenson, L.N. Campos, C.A. Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Aspartame Thermal inactivation Xylitol Yeast growth Zygosaccharomyces bailii Glucose Heat resistance Peptides Potassium sorbate Yeast Sugar substitutes Zygosaccharomyces bailii Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems. © 2013 Elsevier Ltd. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. 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_09639969_v53_n1_p209_Gliemmo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Aspartame
Potassium sorbate
Xylitol
Yeast growth
Yeast thermal inactivation
Zygosaccharomyces bailii
Aspartame
Thermal inactivation
Xylitol
Yeast growth
Zygosaccharomyces bailii
Glucose
Heat resistance
Peptides
Potassium sorbate
Yeast
Sugar substitutes
Zygosaccharomyces bailii
spellingShingle Aspartame
Potassium sorbate
Xylitol
Yeast growth
Yeast thermal inactivation
Zygosaccharomyces bailii
Aspartame
Thermal inactivation
Xylitol
Yeast growth
Zygosaccharomyces bailii
Glucose
Heat resistance
Peptides
Potassium sorbate
Yeast
Sugar substitutes
Zygosaccharomyces bailii
Gliemmo, M.F.
Schelegueda, L.I.
Gerschenson, L.N.
Campos, C.A.
Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
topic_facet Aspartame
Potassium sorbate
Xylitol
Yeast growth
Yeast thermal inactivation
Zygosaccharomyces bailii
Aspartame
Thermal inactivation
Xylitol
Yeast growth
Zygosaccharomyces bailii
Glucose
Heat resistance
Peptides
Potassium sorbate
Yeast
Sugar substitutes
Zygosaccharomyces bailii
description Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems. © 2013 Elsevier Ltd.
format JOUR
author Gliemmo, M.F.
Schelegueda, L.I.
Gerschenson, L.N.
Campos, C.A.
author_facet Gliemmo, M.F.
Schelegueda, L.I.
Gerschenson, L.N.
Campos, C.A.
author_sort Gliemmo, M.F.
title Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_short Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_full Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_fullStr Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_full_unstemmed Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_sort effect of aspartame and other additives on the growth and thermal inactivation of zygosaccharomyces bailii in acidified aqueous systems
url http://hdl.handle.net/20.500.12110/paper_09639969_v53_n1_p209_Gliemmo
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AT gerschensonln effectofaspartameandotheradditivesonthegrowthandthermalinactivationofzygosaccharomycesbailiiinacidifiedaqueoussystems
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