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dc.contributor.author
Gliemmo, María Fernanda
dc.contributor.author
Schelegueda, Laura Inés
dc.contributor.author
Gerschenson, Lia Noemi
dc.contributor.author
Campos, Carmen Adriana
dc.date.available
2017-05-02T18:07:29Z
dc.date.issued
2013-08
dc.identifier.citation
Gliemmo, María Fernanda; Schelegueda, Laura Inés; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems; Elsevier Science; Food Research International; 53; 1; 8-2013; 209-217
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/15867
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Zygosaccharomyces Bailii
dc.subject
Yeast Growth
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Yeast Thermal Inactivation
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Aspartame
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Xylitol
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Potassium Sorbate
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-04-28T20:29:12Z
dc.journal.volume
53
dc.journal.number
1
dc.journal.pagination
209-217
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2013.04.031
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S096399691300269X
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