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Abstract:

The effect of solute type (glucose and polyols) and potassium sorbate (KS) level on the growth of Zygosaccharomyces bailii was evaluated in model aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation. Parameters of the models were estimated and applied to analyze the effect of water activity (aw), solute used and KS on growth of Z. Bailii. It was observed that as KS concentration increased, the yeast growth diminished gradually. Use of polyols in the absence of KS generally decreased growth. In particular, xylitol was the solute that promoted the highest decrease in yeast growth. Depression of aw in the presence of KS produced different effects on growth rate depending on aw level, solute added and concentration of the preservative. In several cases, a synergism between humectants (glucose and polyols) and KS was observed in relation to growth inhibition. This behavior would allow to maintain the biological activity of the preservative diminishing the amount used. © 2005 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products
Autor:Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Aqueous systems; Humectants; Low sugar products; Potassium sorbate; Zygosaccharomyces bailii growth; Glucose; Polyolefins; Potassium compounds; Saccharification; Solutions; Xylene; Yeast; Gompertz equation; Humectants; KS concentration; Low sugar products; Zygosaccharomyces bailii; Sugar (sucrose); Zygosaccharomyces; Zygosaccharomyces bailii
Año:2006
Volumen:77
Número:4
Página de inicio:761
Página de fin:770
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.08.001
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v77_n4_p761_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Campos, C.A. & Gerschenson, L.N. (2006) . Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products. Journal of Food Engineering, 77(4), 761-770.
http://dx.doi.org/10.1016/j.jfoodeng.2005.08.001
---------- CHICAGO ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products" . Journal of Food Engineering 77, no. 4 (2006) : 761-770.
http://dx.doi.org/10.1016/j.jfoodeng.2005.08.001
---------- MLA ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products" . Journal of Food Engineering, vol. 77, no. 4, 2006, pp. 761-770.
http://dx.doi.org/10.1016/j.jfoodeng.2005.08.001
---------- VANCOUVER ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products. J Food Eng. 2006;77(4):761-770.
http://dx.doi.org/10.1016/j.jfoodeng.2005.08.001