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

Autores
Rojo, María Cecilia; Arroyo Lopez, Francisco Noe; Lerena, María 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.
EEA Mendoza
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Torres, Adriana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Microbiology and Inmunology Department; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fuente
Food Control 50 : 349-355 (April 2015)
Materia
Zygosaccharomyces Rouxii
Levadura
Preservadores
Sustancias Químicas
Yeasts
Preservatives
Chemical Substances
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2680
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2680
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network_name_str INTA Digital (INTA)
spelling Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture mediaRojo, María CeciliaArroyo Lopez, Francisco NoeLerena, María CeciliaMercado, Laura AnaliaTorres, Adriana MabelCombina, MarianaZygosaccharomyces RouxiiLevaduraPreservadoresSustancias QuímicasYeastsPreservativesChemical SubstancesZygosaccharomyces 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.EEA MendozaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; EspañaFil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Torres, Adriana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Microbiology and Inmunology Department; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaElsevier2018-06-26T12:56:29Z2018-06-26T12:56:29Z2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2680https://www.sciencedirect.com/science/article/pii/S09567135140052090956-7135https://doi.org/10.1016/j.foodcont.2014.09.014Food Control 50 : 349-355 (April 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:34Zoai:localhost:20.500.12123/2680instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:34.41INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Zygosaccharomyces Rouxii
Levadura
Preservadores
Sustancias Químicas
Yeasts
Preservatives
Chemical Substances
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 Lopez, Francisco Noe
Lerena, María Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author Rojo, María Cecilia
author_facet Rojo, María Cecilia
Arroyo Lopez, Francisco Noe
Lerena, María Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author_role author
author2 Arroyo Lopez, Francisco Noe
Lerena, María Cecilia
Mercado, Laura Analia
Torres, Adriana Mabel
Combina, Mariana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Zygosaccharomyces Rouxii
Levadura
Preservadores
Sustancias Químicas
Yeasts
Preservatives
Chemical Substances
topic Zygosaccharomyces Rouxii
Levadura
Preservadores
Sustancias Químicas
Yeasts
Preservatives
Chemical Substances
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.
EEA Mendoza
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Lerena, Marí­a Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Torres, Adriana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Microbiology and Inmunology Department; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; 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
2018-06-26T12:56:29Z
2018-06-26T12:56:29Z
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/20.500.12123/2680
https://www.sciencedirect.com/science/article/pii/S0956713514005209
0956-7135
https://doi.org/10.1016/j.foodcont.2014.09.014
url http://hdl.handle.net/20.500.12123/2680
https://www.sciencedirect.com/science/article/pii/S0956713514005209
https://doi.org/10.1016/j.foodcont.2014.09.014
identifier_str_mv 0956-7135
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Control 50 : 349-355 (April 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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