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Abstract:

Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems. © 2013 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
Autor:Gliemmo, M.F.; Schelegueda, L.I.; Gerschenson, L.N.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Aspartame; Potassium sorbate; Xylitol; Yeast growth; Yeast thermal inactivation; Zygosaccharomyces bailii; Aspartame; Thermal inactivation; Xylitol; Yeast growth; Zygosaccharomyces bailii; Glucose; Heat resistance; Peptides; Potassium sorbate; Yeast; Sugar substitutes; Zygosaccharomyces bailii
Año:2013
Volumen:53
Número:1
Página de inicio:209
Página de fin:217
DOI: http://dx.doi.org/10.1016/j.foodres.2013.04.031
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_v53_n1_p209_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N. & Campos, C.A. (2013) . Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems. Food Research International, 53(1), 209-217.
http://dx.doi.org/10.1016/j.foodres.2013.04.031
---------- CHICAGO ----------
Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A. "Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems" . Food Research International 53, no. 1 (2013) : 209-217.
http://dx.doi.org/10.1016/j.foodres.2013.04.031
---------- MLA ----------
Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A. "Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems" . Food Research International, vol. 53, no. 1, 2013, pp. 209-217.
http://dx.doi.org/10.1016/j.foodres.2013.04.031
---------- VANCOUVER ----------
Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A. Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems. Food Res. Int. 2013;53(1):209-217.
http://dx.doi.org/10.1016/j.foodres.2013.04.031