Artículo
CERRUITI, P.; AIXAMORA, S.M.; CHIRIFE, J. "Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity" (1988) Journal of Food Science. 53(6):1911-1912
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Abstract:
The presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorbate mainly when glucose was the sugar added to the heating medium. It was found, however, that a mixture of 50 ppm of sorbate and 50 ppm of sulfur dioxide acted synergistically with heat to rapidly inactivate the yeast during heating even in the presence of glucose. Copyright © 1988, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity |
| Autor: | CERRUITI, P.; AIXAMORA, S.M.; CHIRIFE, J. |
| Filiación: | Dept of de Industrials, Facultad de Ciencias Exactas Y Naturales, Univ de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina |
| Año: | 1988 |
| Volumen: | 53 |
| Número: | 6 |
| Página de inicio: | 1911 |
| Página de fin: | 1912 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1988.tb07876.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v53_n6_p1911_CERRUITI |
Referencias:
- Beuchat, L.R., Synergistic effects of potassium sorbate and sodium benzoate on thermal inactivation of yeasts (1981) Journal of Food Science, 46, p. 771
- Beuchat, L.R., Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose (1982) Journal of Food Science, 47, p. 1679
- Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59
- Corry, J.E.L., The effect of sugars and polyols on the heat resistance and morphology of osmophilic yeasts (1976) J. Appl. Bact., 40, p. 269
- Carry, J.E.L., Sugar and polyol permeability of Salmonella and osmophilic yeast cell membranes measured by turbidimetry, and its relation to heat resistance (1976) Journal of Applied Bacteriology, 40, p. 277
- Tilbury, R.H., Introduction (1980) Developments in Food Preservatives‐ 1, , R.H. Tilbury, Applied Science Publishers Ltd., London
Citas:
---------- APA ----------
CERRUITI, P., AIXAMORA, S.M. & CHIRIFE, J. (1988) . Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity. Journal of Food Science, 53(6), 1911-1912.http://dx.doi.org/10.1111/j.1365-2621.1988.tb07876.x
---------- CHICAGO ----------
CERRUITI, P., AIXAMORA, S.M., CHIRIFE, J. "Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity" . Journal of Food Science 53, no. 6 (1988) : 1911-1912.http://dx.doi.org/10.1111/j.1365-2621.1988.tb07876.x
---------- MLA ----------
CERRUITI, P., AIXAMORA, S.M., CHIRIFE, J. "Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity" . Journal of Food Science, vol. 53, no. 6, 1988, pp. 1911-1912.http://dx.doi.org/10.1111/j.1365-2621.1988.tb07876.x
---------- VANCOUVER ----------
CERRUITI, P., AIXAMORA, S.M., CHIRIFE, J. Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity. J. Food. Sci. 1988;53(6):1911-1912.http://dx.doi.org/10.1111/j.1365-2621.1988.tb07876.x
