Combined Stress Effects on Growth of <i>Zygosaccharomyces rouxii</i> from an Intermediate Moisture Papaya Product

Daza, M. S. Tapia De; Aguilar, Chauca; Roa, V. N.; Tablante, R.V. Díaz De

doi:10.1111/j.1365-2621.1995.tb05672.x

Cited by 9 publications

(6 citation statements)

References 21 publications

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“…It has been isolated also from a papaya product of high moisture (a w 0.95). A combination of 100 ppm SO 2 , 500 ppm sorbate and pH ≤4.0 has been recommended to prevent its growth in high moisture fruit products because of its high sensitivity to SO 2 (Tapia de Daza et al, 1995). Vanillin may be a natural alternative for eliminating sulfite addition.…”

Section: Inoculated Microorganismsmentioning

confidence: 99%

Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree

Cerrutti

Alzamora

Vidales

1997

Journal of Food Science

111

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The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (a w ) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.

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Section: Inoculated Microorganismsmentioning

confidence: 99%

Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree

Cerrutti

Alzamora

Vidales

1997

Journal of Food Science

111

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“…Earlier, it has been shown that the minimum a w required for growth of Z. rouxii in sucrose‐glycerol broth is 0.62 a w (pH range 3.0, 3.5 and 4.0) in the absence of antimicrobials (Tapia de Daza et al . ). IMF pineapple products that are formulated with a very low a w , which corresponds to a high solute concentration, will prevent the growth of the xerotolerant yeast.…”

Section: Resultsmentioning

confidence: 97%

“…This is in agreement with the findings of Tapia de Daza et al . (), wherein Z. rouxii was found to be very sensitive to SO 2 .…”

Section: Resultsmentioning

confidence: 98%

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Influence of Chemical Preservatives on Survival and Growth of Z ygosaccharomyces Rouxii YSa40 in Glycerol-Based Pineapple Model Systems and Intermediate Moisture Pineapple Products

Kuang

Bhat

Davies

2014

Journal of Food Processing and Preservation

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This study investigates the growth and survival of Zygosaccharomyces rouxii (a xerotolerant yeast) in the glycerol-based intermediate moisture food (IMF) pineapple model systems (0.87 aw/pH 4.1 GLY/CPB/BM and 0.87 aw/pH 4.5 GLY/CPB/ BM) containing various levels of chemical preservatives (sodium benzoate, potassium metabisulphite and potassium sorbate) used singly or in combination. Comparing the two different levels used singly, the three preservatives were more effective in inhibiting yeast growth at a higher 0.1% (w/w) than at a lower 0.01% (w/w) level of the preservative, with potassium metabisulphite showing most inhibitory effect at 0.1% (w/w) level. When the combinations of two to three preservatives at 0.01% (w/w) level were evaluated, a synergistic growth inhibitory effect was achieved. Combination of three preservatives was more effective compared to a combination of any of the two preservatives. At different pH values, preservatives used singly or in combination were shown to be more effective in inhibiting growth at lower pH value of 4.1 than at a higher pH value of 4.5. Taste evaluation of six formulated acidified 0.87 aw/pH 3.7 glycerol-based IMF pineapple products showed all formulations to be acceptable. However, microbial challenge studies showed that of all the six taste-acceptable glycerol-based IMF pineapple products, only the product that contained 0.1 % (w/w) potassium metabisulphite was shelf-stable up to 6 months of storage at 30C and may be commercially viable. PRACTICAL APPLICATIONSThe results of this study will benefit the food industry wherein preservation of intermediate moisture pineapple-based products or other intermediate moisture products is required to overcome contamination problems, especially from xerotolerant yeasts.

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“…Because of their capability of growth at a low a w (Tapia De Daza et al . ), xerotolerant yeasts can present a spoilage problem in IMF technology resulting in serious economic losses. Of late, many challenging studies investigating the microbial stability of IMF model systems or actual IMF products have been conducted using yeasts (El Halouat and Debevere ; Chen et al .…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of Repair of Low Water Activity and pH-Injured Z ygosaccharomyces rouxii YSa40 in Glycerol and Sucrose/CPB Liquid Holding System

Kuang

Bhat

Davies

2014

Journal of Food Processing and Preservation

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This study demonstrated injury of a 2-day-old stressed Zygosaccharomyces rouxii YSa40 (Xerotolerant yeast) cells in 0.64 water activity (aw)/pH 3.5 glycerol (GLY)/ CPB stress system. The effects of metabolic inhibitors on repair of the low aw injury were also investigated by resuscitating the low aw injured cells over a time period of 24 h in a suitably designed 0.87 aw/pH 3.5 GLY and sucrose (SUC)/ citrate phosphate buffer (CPB) liquid holding (LH) system. On use of appropriate inhibitory concentrations of metabolic inhibitors, repair processes in low aw-injured populations involved cell membrane and cell wall synthesis, protein and DNA synthesis and adenosine triphosphate (ATP) from glycolysis, but without oxidative phosphorylation. During 24 h of LH period, ATP was vital to maintain the cell viability of the surviving population on 0.94 aw/pH 3.5 sugars/ basal medium agar (lactic acid); while allowing its injured population to repair at low aw injury in the LH system. This oxidative phosphorylation pathway can provide insight into various mechanisms of repair in low aw-injured yeast cells.

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Combined Stress Effects on Growth of Zygosaccharomyces rouxii from an Intermediate Moisture Papaya Product

Cited by 9 publications

References 21 publications

Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree

Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree

Influence of Chemical Preservatives on Survival and Growth of Z ygosaccharomyces Rouxii YSa40 in Glycerol-Based Pineapple Model Systems and Intermediate Moisture Pineapple Products

Mechanisms of Repair of Low Water Activity and pH-Injured Z ygosaccharomyces rouxii YSa40 in Glycerol and Sucrose/CPB Liquid Holding System

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