ISSN:
1476-5535
Keywords:
Indirect conductimetry
;
Food spoilage yeasts
;
Predictive modeling
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Four variables (temperature,a w, pH and potassium sorbate concentration) at three levels were studied to determine their effects on the growth of six yeasts (Candida glabrata, Candida parapsilosis, Debaryomyces hansenii, Pichia membranaefaciens, Saccharomyces cerevisiae andZygosaccharomyces bailii) isolated from spoiled food products. The detection time (DT) and the maximum change in conductance (MRC) were measured by indirect conductimetry using a Malthus instrument. Temperature,a w and potassium sorbate concentration were the most important variables individually and in combination that affected yeast growth. Shelf life of fruit juice ata w≤0.96, pH≤3.8 and containing≤0.03% potassium sorbate, when stored at ≤10°C, would be predicted to be greatly extended.Z. bailii was the most resistant of the yeasts in terms of ability to tolerate stress conditions and is proposed as a test species to develop a predictive model for spoilage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01584207
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