Artículo

Zalazar, A.L.; Gliemmo, M.F.; Soria, M.; Campos, C.A."Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" (2019) Food Research International. 116:916-924
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Abstract:

Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. The logistic regression model successfully predicted G/NG probability. The detection reagents used allowed the evaluation of G/NG interfaces in opaque systems with an excellent agreement with the plate count method. Natamycin concentration of 12 mg/L was needed to inhibit Z. bailii growth independently of the presence of XG and/or NaCl. Addition of 3.00 and 6.00% of NaCl exerted an antagonistic effect on natamycin action. Furthermore, addition of 0.25 and 0.50% XG decreased natamycin and/or NaCl action. However, an increased in XG concentration to 1.00% decreased yeast growth. Mentioned results highlighted the importance of the correct selection of stress factors applied to inhibit Z. bailii growth. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
Autor:Zalazar, A.L.; Gliemmo, M.F.; Soria, M.; Campos, C.A.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
Research fellow from Consejo Nacional de Investigaciones, Científicas y Técnicas de la, Argentina
Cátedra de Microbiología, Facultad de Agronomia, Universidad de Buenos Aires, INBA-CONICET, Buenos Aires, Argentina
Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Palabras clave:Growth/no growth interface; Model acid sauces; Natamycin; Sodium chloride; Xanthan gum; Zygosaccharomyces bailii; Regression analysis; Sodium chloride; Antagonistic effects; Chloride concentrations; Detection reagents; Growth interfaces; Logistic Regression modeling; Logistic regressions; Natamycin; Zygosaccharomyces bailii; Xanthan gum
Año:2019
Volumen:116
Página de inicio:916
Página de fin:924
DOI: http://dx.doi.org/10.1016/j.foodres.2018.09.028
Handle:http://hdl.handle.net/20.500.12110/paper_09639969_v116_n_p916_Zalazar
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar

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Citas:

---------- APA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M. & Campos, C.A. (2019) . Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations. Food Research International, 116, 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- CHICAGO ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" . Food Research International 116 (2019) : 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- MLA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" . Food Research International, vol. 116, 2019, pp. 916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028
---------- VANCOUVER ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations. Food Res. Int. 2019;116:916-924.
http://dx.doi.org/10.1016/j.foodres.2018.09.028