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Abstract:

This article contains experimental data, images and methods for the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces. Mentioned data are related to the research article “Modeling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations” (Zalazar et al., 2018) [1]. 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. Furthermore, yeast growth was confirmed by plate count. © 2018

Registro:

Documento: Artículo
Título:Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces
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 República Argentina, Argentina
Cátedra de Microbiología. Facultad de Agronomía, Universidad de Buenos Aires, INBA-CONICET, Buenos Aires, Argentina
Member of Consejo Nacional de Investigaciones, Científicas y Técnicas – Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Año:2018
Volumen:21
Página de inicio:1014
Página de fin:1018
DOI: http://dx.doi.org/10.1016/j.dib.2018.10.099
Título revista:Data in Brief
Título revista abreviado:Data Brief
ISSN:23523409
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_23523409_v21_n_p1014_Zalazar

Referencias:

  • Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A., (2018), Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations, FOODRES-D-18-02070; Presser, K.A., Ross, T., Ratkowsky, D.A., Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid and water activity (1998) Appl. Environ. Microbiol., 64, pp. 1773-1779
  • Dang, T.D.T., Mertens, L., Vermeulen, A., Geeraerd, A.H., Van Impe, J.F., Debevere, J., Modeling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives (2010) Int. J. Food Microbiol., 137, pp. 1-12
  • McKellar, R.C., Lu, X., A probability of growth model for E. coli O157:h7 as a function of temperature, pH, acetic acid, and salt (2001) J. Food Prot., 64, pp. 1922-1928
  • Koutsoumanis, K.P., Kendall, P.A., Sofos, J.N., A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface (2004) Food Microbiol., 21, pp. 415-422

Citas:

---------- APA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M. & Campos, C.A. (2018) . Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces. Data in Brief, 21, 1014-1018.
http://dx.doi.org/10.1016/j.dib.2018.10.099
---------- CHICAGO ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces" . Data in Brief 21 (2018) : 1014-1018.
http://dx.doi.org/10.1016/j.dib.2018.10.099
---------- MLA ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. "Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces" . Data in Brief, vol. 21, 2018, pp. 1014-1018.
http://dx.doi.org/10.1016/j.dib.2018.10.099
---------- VANCOUVER ----------
Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A. Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces. Data Brief. 2018;21:1014-1018.
http://dx.doi.org/10.1016/j.dib.2018.10.099