Artículo
CERRUTTI, P.; ALZAMORA, S.M.; CHIRIFE, J. "A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media" (1990) Journal of Food Science. 55(3):837-840
Consulte la política de Acceso Abierto del editor
Abstract:
The effects of combinations of reduced water activity (aw from 0.97 to 0.93), pH (3, 4, 5, and 6) and addition of potassium sorbate (0, 100, 500, and 1,000 ppm) on the growth of one strain of Saccharomyces cerevisiae in laboratory medium were studied. The minimal aw for growth inhibition in the absence of sorbate and in the range of optimal pH was 0.89. Various combinations of aw, pH and sorbate concentration prevented growth of the yeast at aw values above 0.89. For example, at v = 0.93, addition of 100 ppm sorbate at pH = 4.0 resulted in inhibition; at aw= 0.97 and same pH (4.0), 500 ppm of sorbate were necessary. The combined effects of the above parameters on generation time, maximum population, and lag time of the cells were also determined. Copyright © 1990, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media |
| Autor: | CERRUTTI, P.; ALZAMORA, S.M.; CHIRIFE, J. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina |
| Año: | 1990 |
| Volumen: | 55 |
| Número: | 3 |
| Página de inicio: | 837 |
| Página de fin: | 840 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1990.tb05243.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_v55_n3_p837_CERRUTTI |
Referencias:
- Alzamora, S.M., Gerschenson, L.N., Cerrutti, P., Rojas, A.M., Shelf‐stable pineapple for long‐term nonrefrigerated storage (1989) Lebensm.-Wess. M-Technol., 22, p. 233
- Corlett, D.A., Brown, M.H., pH y acidez (1980) Ecologia Microbiana de los Alimentos, 1, p. 97. , Editorial Acnbia, Zaragoza, Espana
- Corry, J.E.L., Relationships of water activity to fungal growth (1979) Food and Beverage Mycology, , L. R. Beuchat, AVI Publishing Company, Westport, CT
- Chirife, J., Ferro Fontan, C., Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: Experimental investigation of the a lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
- Chirife, J., Ferron Fontan, C, Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods, rv. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59
- Edwards, V.H., Wilke, Ch.R., Mathematical representation of batch culture data (1968) Biotechnology and Bioengineering, 10, p. 205
- Eklund, T., The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels (1983) J. Appl. Bacteriol., 54, p. 383
- Garcia, R., de Arriola, M.C., de Porres, E., Rolz, C., Process for banana puree preservation at rural level (1985) Lebensm.-Wiss. u.-Technol., 18, p. 323
- Gould, G.W., Brown, M.H., Fletcher, B.C., Mechanisms of action of food preservation procedures (1983) Food Microbiology. Advances and Prospects, p. 67. , T. A. Roberts, F. A. Skinner, Academic Press, New York
- Leistner, L., Rodel, W., Krispien, K., Microbiology of meat and meat products in high and intermediate moisture ranges (1981) Water Activity: Influences on Food Quality, p. 855. , L. B. Rockland, G. F. Stewart, Academic Press, New York
- Levi, A., Gagel, S., Juven, B.J., , 20, p. 163. , Intermediate‐moisture tropical fruit products for developing countries. II. Quality characteristics of papaya., J. Food Technol; Sajur, S., (1985), Preconservacion de duraznos por metodos combinados. Thesis M.S. Universidad Nacional de Mar del Plata, Argentina; Torregiani, D., Stecchini, M., Beuchat, L.R., Survival and injury of Saccharomyces cerevisiae as influenced by exposure to organic acids and sucrose during thermal stress (1985) Lebensm.-Wiss u.-Technol., 18, p. 305
- Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
Citas:
---------- APA ----------
CERRUTTI, P., ALZAMORA, S.M. & CHIRIFE, J. (1990) . A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media. Journal of Food Science, 55(3), 837-840.http://dx.doi.org/10.1111/j.1365-2621.1990.tb05243.x
---------- CHICAGO ----------
CERRUTTI, P., ALZAMORA, S.M., CHIRIFE, J. "A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media" . Journal of Food Science 55, no. 3 (1990) : 837-840.http://dx.doi.org/10.1111/j.1365-2621.1990.tb05243.x
---------- MLA ----------
CERRUTTI, P., ALZAMORA, S.M., CHIRIFE, J. "A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media" . Journal of Food Science, vol. 55, no. 3, 1990, pp. 837-840.http://dx.doi.org/10.1111/j.1365-2621.1990.tb05243.x
---------- VANCOUVER ----------
CERRUTTI, P., ALZAMORA, S.M., CHIRIFE, J. A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media. J. Food. Sci. 1990;55(3):837-840.http://dx.doi.org/10.1111/j.1365-2621.1990.tb05243.x
