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dc.contributor.author
Rojo, María Cecilia
dc.contributor.author
Arroyo López, F.N.
dc.contributor.author
Lerena, Maria Cecilia
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Mercado, Laura Analia
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Torres, Adriana Mabel
dc.contributor.author
Combina, Mariana
dc.date.available
2018-02-28T19:42:51Z
dc.date.issued
2015-04
dc.identifier.citation
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
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/37481
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Chemical Preservatives
dc.subject
Osmophilic Yeast
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Predictive Models
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Zygosaccharomyces Rouxii
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Otras Ciencias Agrícolas
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Otras Ciencias Agrícolas
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CIENCIAS AGRÍCOLAS
dc.title
Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-02-28T14:13:27Z
dc.journal.volume
50
dc.journal.pagination
349-355
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Arroyo López, F.N.. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
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
dc.description.fil
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
dc.description.fil
Fil: Torres, Adriana Mabel. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
dc.description.fil
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
dc.journal.title
Food Control
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713514005209
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2014.09.014
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