Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
- Autores
- Rojo, Cecilia; Arroyo López, Francisco Noe; Lerena, María Cecilia; Mercado, Laura Analia; Torres, Adriana Mabel; Combina, Mariana
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
EEA Mendoza
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina - Fuente
- Food Microbiology 38 : 143-150 (April 2014)
- Materia
-
Zygosaccharomyces Rouxii
Levadura
Zumo de Uva
pH
Deterioro
Yeasts
Grape Juice
Deterioration
Concentración de Azúcar - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2684
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Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditionsRojo, CeciliaArroyo López, Francisco NoeLerena, María CeciliaMercado, Laura AnaliaTorres, Adriana MabelCombina, MarianaZygosaccharomyces RouxiiLevaduraZumo de UvapHDeterioroYeastsGrape JuiceDeteriorationConcentración de AzúcarThe 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.EEA MendozaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina2018-06-26T17:26:55Z2018-06-26T17:26:55Z2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2684https://www.sciencedirect.com/science/article/pii/S07400020130017920740-00201095-9998https://doi.org/10.1016/j.fm.2013.08.017Food Microbiology 38 : 143-150 (April 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:20Zoai:localhost:20.500.12123/2684instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:21.294INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
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 |
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions |
spellingShingle |
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, Cecilia Zygosaccharomyces Rouxii Levadura Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar |
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 |
dc.creator.none.fl_str_mv |
Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
author |
Rojo, Cecilia |
author_facet |
Rojo, Cecilia Arroyo López, Francisco Noe Lerena, María Cecilia Mercado, Laura Analia Torres, Adriana Mabel Combina, Mariana |
author_role |
author |
author2 |
Arroyo López, 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 Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar |
topic |
Zygosaccharomyces Rouxii Levadura Zumo de Uva pH Deterioro Yeasts Grape Juice Deterioration Concentración de Azúcar |
dc.description.none.fl_txt_mv |
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. EEA Mendoza Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enologicos; 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. Centro de Estudios Enologicos; Argentina |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04 2018-06-26T17:26:55Z 2018-06-26T17:26:55Z |
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/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 0740-0020 1095-9998 https://doi.org/10.1016/j.fm.2013.08.017 |
url |
http://hdl.handle.net/20.500.12123/2684 https://www.sciencedirect.com/science/article/pii/S0740002013001792 https://doi.org/10.1016/j.fm.2013.08.017 |
identifier_str_mv |
0740-0020 1095-9998 |
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.source.none.fl_str_mv |
Food Microbiology 38 : 143-150 (April 2014) 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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12.623145 |