Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products

Huchet, Véronique; Pavan, Sonia; Lochardet, Anne; Divanac'h, Marie-Laure; Postollec, Florence; Thuault, Dominique

doi:10.1016/j.fm.2013.06.004

Cited by 30 publications

(16 citation statements)

References 33 publications

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“…The same Table 7 show that, there was a gradual increase in total mold and yeast it increased from 1.4 Â 10 2 cfu/g at zero time to 1.7 Â 10 3 cfu/g after 15 days of storage, but the rate of increase was lower in treated samples than the control ones. These results are in agreement with those obtained by Viuda et al (2010) and Huchet et al (2013).…”

Section: Storage Period (Days)supporting

confidence: 94%

“…It is clear that irradiated sample at 0.5 and 1 kGy greatly reduced the initial total counts of mold and yeast by 48% and 60% as the counts which reached to 1.3 Â 10 2 and 1.0 Â 10 2 cfu/ g, while no mold and yeast counts were detected in batte samples irradiated at 1.5, 2, 3 and 5 kGy. These results are in agreement with those obtained by Huchet et al (2013).…”

Section: 7supporting

confidence: 93%

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Extension shelf life of batte by using hydrocolloids and gamma irradiation

Anwar

Asael

Nasr

2015

Journal of Radiation Research and Applied Sciences

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Available online xxxKeywords: Shelf lifeBatte Hydrocolloids Irradiation a b s t r a c t Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253 e0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product.Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

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Section: Storage Period (Days)supporting

confidence: 94%

Section: 7supporting

confidence: 93%

Extension shelf life of batte by using hydrocolloids and gamma irradiation

Anwar

Asael

Nasr

2015

Journal of Radiation Research and Applied Sciences

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“…As a check we calculated a separate analysis of data for another Ascomycota species. We fitted the thermodynamic model (equation 1) to growth rate data not used in the Bayesian model for the Ascomycota species Aspergillus candidus [26] using PROC NLIN from the SAS System, version 9.2. This was the same method used previously [15] and required several parameters to be held constant to achieve convergence.…”

Section: Resultsmentioning

confidence: 99%

Protein Thermodynamics Can Be Predicted Directly from Biological Growth Rates

et al. 2014

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Life on Earth is capable of growing from temperatures well below freezing to above the boiling point of water, with some organisms preferring cooler and others hotter conditions. The growth rate of each organism ultimately depends on its intracellular chemical reactions. Here we show that a thermodynamic model based on a single, rate-limiting, enzyme-catalysed reaction accurately describes population growth rates in 230 diverse strains of unicellular and multicellular organisms. Collectively these represent all three domains of life, ranging from psychrophilic to hyperthermophilic, and including the highest temperature so far observed for growth (122°C). The results provide credible estimates of thermodynamic properties of proteins and obtain, purely from organism intrinsic growth rate data, relationships between parameters previously identified experimentally, thus bridging a gap between biochemistry and whole organism biology. We find that growth rates of both unicellular and multicellular life forms can be described by the same temperature dependence model. The model results provide strong support for a single highly-conserved reaction present in the last universal common ancestor (LUCA). This is remarkable in that it means that the growth rate dependence on temperature of unicellular and multicellular life forms that evolved over geological time spans can be explained by the same model.

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“…Aiming at predicting the mold-free shelf life of food products, most studies in the literature were based on combining mycelium growth rate and lag time, with the latter being recognized as the most important contributing factor in the determination of shelf-life (Gougouli et al, 2011;Huchet et al, 2013). In the literature, studies on "lag time"…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, so far, most of the mold growth studies have been conducted with inocula originated from a high number of spores (Dagnas et al, 2014;Gougouli and Koutsoumanis, 2010;Huchet et al, 2013;Marín et al, 2009;Morales et al, 2008;Sautour et al, 2003). In these cases, the population lag time is dominated by the shortest lag times observed at the individual level.…”

Section: Introductionmentioning

confidence: 99%