Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

Vermeulen, An; Marvig, CL; Daelman, Jeff; Xhaferi, Ramize; Nielsen, Dennis Sandris; Devlieghere, Frank

doi:10.1016/j.fm.2014.01.003

Cited by 28 publications

(15 citation statements)

References 19 publications

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“…Only a pH value of 2 had a significant effect on the TTD growth with a delay of TTD growth of 14-50 days, depending on the isolate (Table 3). Comparable results have been reported by Marvig et al (2014) and Vermeulen et al (2014) who tested the growth of some spoilage yeast strains isolated from high sugar foods. Rojo et al (2013) also reported that the pH value below 2.1 was the main limiting factor affecting the growth of Z. rouxii in concentrated grape juice.…”

Section: Resultssupporting

confidence: 70%

“…In particular, strains of Zygosaccharomyces rouxii are usually associated with the spoilage of high sugar products such as honey, syrup and concentrated fruit juices due to their unique physiological characteristics, including resistance to low-acid preservatives, extreme osmotolerance, ability to adapt to high glucose concentrations, ability to ferment hexose sugars and ability to grow at low pH values (Dakal et al 2014). Spoilage by these yeasts can be categorized into two groups: (1) visible growth on the surface of the product and (2) fermentative spoilage manifested by alcoholic, esteric or other types of odors and/or visible evidence of gas production, leading to bubbling of the product and/or expansion of flexible packaging (Rojo et al 2013;Vermeulen et al 2014).…”

Section: Introductionmentioning

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: 70%

Section: Introductionmentioning

confidence: 99%

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 greatest reduction of water activity when glycerol was used supports the idea that water was connected to glycerol decreasing the yacon free water, i.e., more extracellular volume was occupied by glycerol and less volume was available for water. According to Vermeulen et al (2014), our samples can be considered as intermediate moisture foods (IMF), and they are, in general, microbiologically stable products once IMF are characterized by a moisture content of around 15-50 % and, while there is no consensus on the range of water activity in intermediate moisture foods, Chirife and Buera (1994) consider an appropriate variation between 0.65 and 0.90 for this type of food. In addition, Zhengyong et al (2008) mentioned that most microorganisms would not grow in foods with a w below 0.6.…”

Section: Water Activitymentioning

confidence: 99%

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Brochier

Marczak

Noreña

2014

Food Bioprocess Technol

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Osmotic dehydration of yacon (Smallanthus sonchifolius) was carried out in varying temperatures (30 and 50°C) and glycerol or sorbitol concentration (30, 50, and 70 %). The solution of Fick's law for unsteady state mass transfer in a plane sheet configuration was used to calculate the effective diffusivities of water. Peleg's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake. It was found to have two rate periods of dehydration. For the above conditions of osmotic dehydration, the effective diffusivity of water was found to be in the range of 5.82±0.68×10 −10 to 2.15±0.61× 10 −10 m 2 /s in first period and 1.60±0.28×10 −10 to 1.29± 0.24×10 −10 m 2 /s in second period for glycerol tests and, for sorbitol, was 3.82±0.17×10 −10 to 1.54±0.50×10 −10 m 2 /s for the first period and 1.73±0.04×10 −10 to 1.33±0.06×10 −10 m 2 / s for the second. The greatest reduction in water activity was achieved when 70 % of glycerol was used at 50°C (final a w 0.704±0.010). The treatments with 70 % of solution concentration at 30°C were repeated, and by adding 20 g/L of calcium lactate in the osmotic solution, it resulted in higher calcium content, strengthening the cell wall for both solutes. Microstructure of the yacon samples (fresh, blanched, and in different conditions of osmotic dehydration) was examined by scanning electron microscopy.

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“…This phenomenon is in line with many previous studies, which reported that Z. rouxii was usually associated with the spoilage of high sugar products such as honey, syrup, and concentrated fruit juices (Combina and others ; Marvig and others ). It has been regarded as the most important spoilage organism due to its extreme osmotolerance and ability to adapt to high glucose concentrations (Vermeulen and others ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

Wang

Long

et al. 2015

Journal of Food Science

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Yeasts and yeast-like fungal isolates were recovered from apple orchards and apple juice processing plants located in the Shaanxi province of China. The strains were evaluated for osmotolerance by growing them in 50% (w/v) glucose. Of the strains tested, 66 were positive for osmotolerance and were subsequently identified by 26S or 5.8S-ITS ribosomal RNA (rRNA) gene sequencing. Physiological tests and RAPD-PCR analysis were performed to reveal the polymorphism of isolates belonging to the same species. Further, the spoilage potential of the 66 isolates was determining by evaluating their growth in 50% to 70% (w/v) glucose and measuring gas generation in 50% (w/v) glucose. Thirteen osmotolerant isolates representing 9 species were obtained from 10 apple orchards and 53 target isolates representing 19 species were recovered from 2 apple juice processing plants. In total, members of 14 genera and 23 species of osmotolerant isolates including yeast-like molds were recovered from all sources. The commonly recovered osmotolerant isolates belonged to Kluyveromyces marxianus, Hanseniaspora uvarum, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Candida tropicalis, and Pichia kudriavzevii. The polymorphism of isolates belonging to the same species was limited to 1 to 3 biotypes. The majority of species were capable of growing within a range of glucose concentration, similar to sugar concentrations found in apple juice products with a lag phase from 96 to 192 h. Overall, Z. rouxii was particularly the most tolerant to high glucose concentration with the shortest lag phase of 48 h in 70% (w/v) glucose and the fastest gas generation rate in 50% (w/v) glucose.

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Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

Cited by 28 publications

References 19 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

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Characterization of Osmotolerant Yeasts and Yeast‐Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential

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