Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum

Effect of Temperature, pH and Water Activity on <i>Penicillium digitatum</i> Growth

“…Similar results have been reported for fungi growth [5] [11] [12], in general, when pH interval studied is around of optimal pH range for microorganism growth, not significant lineal or interactive effects were found regardless of acids nature (acetic, lactic, phosphoric, citric or hydrochloric acids) used to adjust pH. Otherwise, significant effects were reported when pH range studied is far of optimal region for growth when potassium citrate [13] was used to buffering media in a pH range of 2.8 to 3.3. With this arguments and bearing in mind the parabolic classic shape obtained when pH is plotted versus growth rate, it is logic to find significant effects when all pH growth range is analyzed.…”

“…The pH effect on fungi growth has not been widely studied and controversial results have been published. Some authors reported that pH effect was not significant whereas a variable effect was found by others [11] [12]; moreover existence [13] or not existence [6] [11] of pH significant interactive effects has been reported too. Under this controversial find it is evident that more studies about effect of pH and their interactions with other factors are necessary.…”

Sodium-benzoate and citrus extract increase the effect of homogenization towards spores of Fusarium oxysporum in pineapple juice

“…Different authors studied in the past the bioactivity of this compound against foodborne moulds (Battey, Duffy, & Schaffner, 2001;Guynot, Ramos, Sanchis, & Marìn, 2005;Lopez-Malo, Alzamora, & Palou, 2002;Membrè, Kubaczka, & Chenè, 2001) and reported that its bioactivity relied upon the pH and A w of medium. At present, there is no evidence of adverse effects on health as well as of a possible accumulation in the body; however, a general trend is the replacement of benzoate or its combination with some natural compounds (Bevilacqua et al, 2012a;Lopez-Malo, Alzamora, & Palou, 2005).…”

Antimicrobial Activity of Aroma Compounds against Saccharomyces cerevisiae and Improvement of Microbiological Stability of Soft Drinks as Assessed by Logistic Regression

“…As observed by Battey et al (5), predictive microbiology has been mainly focused on the creation of pathogen models. In literature, spoilage models are less prevalent (39,48) but include models for yeasts (5,26,34,40), molds (4,20,31,37), and bacteria (8,32,41,46). Logistic regression models are gaining importance in predictive food microbiology (52).…”

“…The application of logistic models can be found in food microbiology papers concerning bacterial (25,27,29,42) and fungal (12,33,34) growth. Recently this approach has been used to estimate the stability against fungal spoilage of cold-filled readyto-drink beverages (4,5).…”