Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media

Rojo, María Cecilia; López, Francisco; Lerena, María Cecilia; Mercado, Laura; Torres, Adriana Mabel; Combina, Mariana

doi:10.1016/j.foodcont.2014.09.014

Cited by 40 publications

(29 citation statements)

References 42 publications

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“…As a result, the undissociated fraction of sorbic acid is always above that of benzoic acid, which might be the reason why potassium sorbate was a relatively more efficient inhibitor for yeasts than sodium benzoate in this work. Similar results have been found by Arroyo-Lopez et al (2008) and Rojo et al (2015) with the table olive and concentrated grape juice related yeasts. The pH of apple juice products is generally between 3.0 and 4.0, and therefore, addition of a lower dose of potassium sorbate (4.0 mM) is sufficient to prevent the spoilage caused by the strains tested in this work.…”

Section: Resultssupporting

confidence: 89%

“…Similar results were observed in maximum tolerance test where growth of all test strains was inhibited in 9.5-18.5 mM vanillin, depending on the isolate (Table 5). Vanillin is currently used as the principal flavoring agent and it is also a "naturally derived" additive for inhibiting yeasts in some fruit products (Rojo et al 2015). Although previous studies have shown that certain yeasts are able to convert vanillin to its respective alcohol and acid derivate, it has not been established if such bioconversion process could adversely affect vanillin's antimicrobial activity (Edlin et al 1995;Fitzgerald et al 2003;Rojo et al 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Vanillin is currently used as the principal flavoring agent and it is also a "naturally derived" additive for inhibiting yeasts in some fruit products (Rojo et al 2015). Although previous studies have shown that certain yeasts are able to convert vanillin to its respective alcohol and acid derivate, it has not been established if such bioconversion process could adversely affect vanillin's antimicrobial activity (Edlin et al 1995;Fitzgerald et al 2003;Rojo et al 2015). Previous reports have shown that growth of S. cerevisiae, Z. rouxii, Zygosaccharomyces bailii and other yeasts was inhibited in the culture media and apple puree containing 13-20 mM of vanillin, and lower concentrations were also effective when combined with other harsher conditions such as lower temperatures and low pH (Cerrutti and Alzamora 1996;Fitzgerald et al 2003).…”

Section: Resultsmentioning

confidence: 99%

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The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

Wang

Long

et al. 2015

Journal of Food Safety

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This study aimed to evaluate the effects of temperature, pH, sugar content and antimicrobial components on the growth of 11 yeast isolates in apple juice (12°B rix, pH 4.0). The results showed that reduction of the storage temperature to 4C could achieve a complete inhibition of test strains, and the temperature required to kill all the initial yeast inoculum (10 3 cfu/mL) within 20 min ranged from 46 to 55C, depending on the isolate. However, high sugar content enabled test strains to survive in what would have been a lethal treatment. A pH value below 2.0 had a significant inhibitory effect on the growth of test strains. Increasing the sugar content of apple juice was not enough to completely avoid the spoilage caused by the test strains, especially Zygosaccharomyces rouxii. Addition of antimicrobial components (4.0 mM sorbic acid, 1.5 mM cinnamic acid, 20 mM vanillin, 10 mM ferulic acid or 12 mM p-coumaric acid) was an applicable strategy to prevent the spoilage in apple juice spawned by the test strains. PRACTICAL APPLICATIONSWith the rapid improvement of living standards, there has been a considerable increase in the demand for better quality apple juice. Quality deterioration is a frequently reported problem in apple juice industry, which mainly resulted from microbial contamination, especially osmotolerant yeasts, that alters the original flavor by the production of new odor-active metabolites. Therefore, development of effective strategy to prevent the spoilage is an important issue. Stress factors including temperature, pH, sugar content and antimicrobial components are all used to inhibit yeast species and other microorganisms in food. Study of the effects of these factors on the growth of yeasts is advantageous to extend the microbial stability of apple juice during storage. The results show that addition of antimicrobial components, applicable to apple juice industry, is sufficient to extend the shelf life of apple juice for more than 50 days.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

Wang

Long

et al. 2015

Journal of Food Safety

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“…The plate was incubated at 45°C for 72 h and optical density at 630 nm was measured every 2 h after a preshaking of 30 s in an iMark microplate reader (Bio-Rad, Hercules, Calif., USA). Un-inoculated wells for each experimental series were also included in the microplate to determine, and consequently subtract, the noise signal (Rojo et al, 2015). Each experiment was carried out three times in triplicate.…”

Section: Effects Of Preservatives On a Acidoterrestris Growth And Gumentioning

confidence: 99%

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Cai

Yuan

Wang

et al. 2015

International Journal of Food Microbiology

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“…Pastorkova, Zakova, Landa, Novakova, Vadlejch, and Kokoska (2013) demonstrated that p-coumaric and FA exhibited selective inhibitory effects on Z. rouxii with MICs higher than or equal to 256 µg/mL. Recently, Rojo, Arroyo López, Lerena, Mercado, Torres, and Combina (2015) showed FA to be the most effective phenolic compound to prevent Z.…”

Section: Discussionmentioning

confidence: 99%

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Llop¹

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ACKNOWLEDGEMENTSTras muchas horas de esfuerzo y dedicación, ha llegado el momento de dar las gracias a todas y a cada una de esas personas que han formado parte de este gran viaje.En primer lugar, quiero agradecer a mis directores de tesis Jose Manuel Barat, Pau Talens y Ana Fuentes todo el apoyo recibido durante el desarrollo de la tesis.Gracias Jose por confiar en mí y darme la oportunidad de trabajar en un proyecto de investigación tan interesante. Gracias Pau por la ayuda que me has brindado en todo momento y, por todos los consejos que me has dado durante estos años.Y gracias Ana por estar ahí día a día, enseñándome y guiándome a lo largo de estos cuatro años. Eres una gran investigadora. Y ahora toca agradecer a mis chicas, a las del grupo de films, la miel y a la chica acrilamida, todo su apoyo. En especial a Amalia, Anna y Mariola. Gracias por estar en los buenos y malos momentos de este largo viaje. Vuestros consejos diarios, en calidad de amigas e investigadoras, han sido de gran ayuda durante estos cuatro años. Gracias por hacerme sentir como en casa incluso estando lejos. A mi familia. Gracias por creer en mí y, apoyarme en todas y cada una de las decisiones que he ido tomando a lo largo del tiempo. Sin vosotros nunca hubiera podido llegar tan lejos. En especial a Sara. Gracias por tu incondicional ayuda.A Jorge. Tu paciencia, apoyo y ayuda han sido la clave de este trabajo. Gracias por creer en mí y estar siempre ahí, en los buenos y en los malos momentos. Abstract ABSTRACTNew tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments.The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in:i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile.Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations.Furthermore, the emulsifier played a key role in the resulting antifungal activity.Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones.The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay.Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam.Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and hi...

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Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media

Cited by 40 publications

References 42 publications

The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

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