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

Autores
Rojo, María Cecilia; Arroyo López, F.N.; Lerena, Maria Cecilia; Mercado, Laura Analia; Torres, Adriana Mabel; Combina, Mariana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroyo López, F.N.. Consejo Superior de Investigaciones Científicas; España
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Torres, Adriana Mabel. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Materia
Chemical Preservatives
Osmophilic Yeast
Predictive Models
Zygosaccharomyces Rouxii
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37481
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37481
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture mediaRojo, María CeciliaArroyo López, F.N.Lerena, Maria CeciliaMercado, Laura AnaliaTorres, Adriana MabelCombina, MarianaChemical PreservativesOsmophilic YeastPredictive ModelsZygosaccharomyces Rouxiihttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Zygosaccharomyces 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.Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arroyo López, F.N.. Consejo Superior de Investigaciones Científicas; EspañaFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Torres, Adriana Mabel. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaElsevier2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37481Rojo, María Cecilia; Arroyo López, F.N.; Lerena, Maria Cecilia; Mercado, Laura Analia; Torres, Adriana Mabel; et al.; Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media; Elsevier; Food Control; 50; 4-2015; 349-3550956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713514005209info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2014.09.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:12Zoai:ri.conicet.gov.ar:11336/37481instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:13.098CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
title Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
spellingShingle Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
Rojo, María Cecilia
Chemical Preservatives
Osmophilic Yeast
Predictive Models
Zygosaccharomyces Rouxii
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
dc.creator.none.fl_str_mv Rojo, María Cecilia
Arroyo López, F.N.
Lerena, Maria Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author Rojo, María Cecilia
author_facet Rojo, María Cecilia
Arroyo López, F.N.
Lerena, Maria Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author_role author
author2 Arroyo López, F.N.
Lerena, Maria Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Chemical Preservatives
Osmophilic Yeast
Predictive Models
Zygosaccharomyces Rouxii
topic Chemical Preservatives
Osmophilic Yeast
Predictive Models
Zygosaccharomyces Rouxii
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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.
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroyo López, F.N.. Consejo Superior de Investigaciones Científicas; España
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Torres, Adriana Mabel. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37481
Rojo, María Cecilia; Arroyo López, F.N.; Lerena, Maria Cecilia; Mercado, Laura Analia; Torres, Adriana Mabel; et al.; Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media; Elsevier; Food Control; 50; 4-2015; 349-355
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37481
identifier_str_mv Rojo, María Cecilia; Arroyo López, F.N.; Lerena, Maria Cecilia; Mercado, Laura Analia; Torres, Adriana Mabel; et al.; Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media; Elsevier; Food Control; 50; 4-2015; 349-355
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713514005209
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2014.09.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269788900950016
score 13.13397

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