Growth Prediction of the Food Spoilage Yeast Debaryomyces Hansenii using Multivariate Data Analysis

Abstract

The main aim of the present study was to predict the growth of the food spoilage yeast Debaryomyces hansenii by multivariate data analysis (MVDA) using temperature, pH and NaCl concentration as growth parameters. Growth of five strains of D. hansenii (DHI, DHII, DHIII, DHIV and DHV) was measured as optical density at 620 nm (OD620) at different values of temperature, pH and NaCl concentrations. It was found that salt was the most important factor, which affects yeast growth followed by temperature. The growth of all yeast strains was reduced by increasing salt concentration and decreasing temperature. On the other hand, pH was found to have a little effect on the growth of D. hansenii. Strain DHII was the most salt-tolerant strains among the five yeast strains investigated. Partial least squares (PLS) prediction model was created out using pH, temperature and NaCl concentration to predict the growth of D. hansenii. The model was acceptable with a correlation of 0.86. The developed PLS model will help in optimizing the food process conditions that will prevent food spoilage by D. hansenii.

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

“…Related to a recent study carried by Masoud et al [ 24 ], there was a contribution to model a concentration of one D. hansenii strain using EN [ 25 ]. The results in that contribution were that R 2 and slope for the calibration set were both 0.97, while R 2 and slope in the validation set were 0.95 and 0.99, respectively.…”

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

“…Additionally, the secretion of proteases and lipases and the contents of free fatty acids (that determine the taste and flavor) at 25°C were significantly higher than those at 14°C, suggesting that 25°C is a suitable temperature for aging ( Galvalisi et al, 2012 ). The temperature variation is a key influencing factor in the growth of D. hansenii ( Masoud et al, 2021 ). Masoud and Jakobsen (2005) compared the growth of D. hansenii at 10°C–25°C and reported that its growth increases with the increase in temperature.…”