Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by usi...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2019
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 13646caa a22010577a 4500 | ||
|---|---|---|---|
| 001 | PAPER-25710 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205749.0 | ||
| 008 | 190410s2019 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85053690486 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Zalazar, A.L. | |
| 245 | 1 | 0 | |a Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations |
| 260 | |b Elsevier Ltd |c 2019 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Arroyo-López, F.N., Bautista-Gallego, J., Romero-Gil, V., Rodríguez-Gómez, F., Garrido-Fernández, A., Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride (2012) Int. J. Food Microbiol., 155 (3), pp. 257-262 | ||
| 504 | |a Boons, K., Van Derlinden, E., Mertens, L., Peeters, V., Van Impe, J.F., Effect of immobilization and salt concentration on the growth dynamics of Escherichia coli K12 and Salmonella Typhimurium (2013) J. Food Sci., 78 (4), pp. 567-574 | ||
| 504 | |a Brocklehurst, T.F., Mitchell, G.A., Smith, A.C., A model experimental gel surface for the growth of bacteria on foods (1997) Food Microbiol., 14 (4), pp. 303-311 | ||
| 504 | |a Campos, C.A., Gliemmo, M.F., Zalazar, A.L., Castro, M.P., Schelegueda, L.I., Effect of food structure on microbial growth and on the activity of stress factors (2015) Food microbiology: Fundamentals, challenges and health implications, pp. 7-13. , E. Perkins Nova Science Publishers, Inc. Nueva York | ||
| 504 | |a R Development Core Team, A Language and Environment for Statistical Computing. Vienna, Austria : the R Foundation for Statistical Computing (2017), http://www.R-project.org/, Available online at; Couto, M.B., Hartog, B.J., In't veld, J.H., Hofstra, H., Van der Vossen, J.M.B.M., Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting (1996) Food Microbiol., 13 (1), pp. 59-67 | ||
| 504 | |a Dang, T.D.T., Mertens, L., Vermeulen, A., Geeraerd, A.H., Van Impe, J.F., Debevere, J., Modeling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: A contribution to the alternative method to preserve foods without using chemical preservatives (2010) Int. J. Food Microbiol., 137 (1), pp. 1-12 | ||
| 504 | |a El-Diasty, E.M., El-Kaseh, R.M., Salem, R.M., The effect of natamycin on keeping quality and organoleptic characters of yoghurt (2008) Arab Journal of Biotechnology, 12 (1), pp. 41-48 | ||
| 504 | |a Fuqua, W.C., Winans, S.C., Greenberg, E.P., Quorum sensing in bacteria: The LuxR/Luxl family of cell density responsive transcriptional regulators (1994) J. Bacteriol., 176 (2), pp. 269-275 | ||
| 504 | |a Gallo, L., Jagus, R., Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey (2006) Brazilian Journal of Food Technology, 9 (4), pp. 311-316 | ||
| 504 | |a Jenkins, P., Poulus, P.G., Cole, M.B., Vandeven, M.H., Legan, J.H., Theboundary for growth of Zygosaccharomyces bailii in acidified productsdescribed by models for time to growth and probability of growth (2000) J. Food Prot., 63 (2), pp. 222-230 | ||
| 504 | |a Koutsoumanis, K.P., Kendall, P.A., Sofos, J.N., A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface (2004) Food Microbiol., 21 (4), pp. 415-422 | ||
| 504 | |a López-Malo, A., Palou, E., Modeling the growth/no growth interface of Zygosaccharomyces bailii in Mango Puree (2000) J. Food Sci., 65 (3), pp. 516-520 | ||
| 504 | |a McKellar, R.C., Lu, X., A probability of growth model for E. coli O157:H7 as a function of temperature, pH, acetic acid, and salt (2001) J. Food Prot., 64 (12), pp. 1922-1928 | ||
| 504 | |a Meldrum, R.J., Brocklehurst, T.F., Wilson, D.R., Wilson, P.D.G., The effects of cell immobilization, pH and sucrose on the growth of Listeria monocytogenes Scott a at 10 °C (2003) Food Microbiol., 20 (1), pp. 97-103 | ||
| 504 | |a Mertens, L., Geeraerd, A.H., Dang, T.D.T., Vermeulen, A., Serneels, K., Van Derlinden, E., Van Impe, J.F., Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces (2009) Appl. Environ. Microbiol., 75 (22), pp. 7060-7069 | ||
| 504 | |a Mertens, L., Van Derlinden, E., Dang, T.D.T., Cappuyns, A.M., Vermeulen, A., Debevere, J., Van Impe, J.F., On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: Liquid versus structured media (2011) Food Microbiol., 28 (4), pp. 736-745 | ||
| 504 | |a Montañés, F.M., Pascual-Ahuir, A., Proft, M., Repression of ergosterol biosynthesis is essential for stress resistance and is mediated by the Hog1 MAP kinase and the Mot3 and Rox1 transcription factors (2011) Mol. Microbiol., 79 (4), pp. 1008-1023 | ||
| 504 | |a Monu, E.A., Techathuvanan, C., Wallis, A., Critzer, F.J., Davidson, P.M., Plant essential oils and components on growth of spoilage yeasts in microbiological media and a model salad dressing (2016) Food Control, 65, pp. 73-77 | ||
| 504 | |a Pedersen, J.C., Natamycin as a Fungicide in Agar Media (1992) Appl. Environ. Microbiol., 58 (3), pp. 1064-1066 | ||
| 504 | |a Presser, K.A., Ross, T., Ratkowsky, D.A., Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid and water activity (1998) Appl. Environ. Microbiol., 64 (5), pp. 1773-1779 | ||
| 504 | |a Ratkowsky, D.A., Ross, T., Modelling the bacterial growth/no growth interface (1995) Lett. Appl. Microbiol., 20 (1), pp. 29-33 | ||
| 504 | |a Salter, M.A., Ratkowsky, D.A., Ross, T., McMeekin, T.A., Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression (2000) Int. J. Food Microbiol., 61 (2), pp. 159-167 | ||
| 504 | |a Skandamis, P., Tsigarida, E., Nychas, G.J.E., Ecophysiological attributes of Salmonella Typhimurium in liquid culture and within a gelatin with or without the addition of oregano essential oil (2000) World J. Microbiol. Biotechnol., 16 (1), pp. 31-35 | ||
| 504 | |a Skandamis, P.N., Jeanson, S., Colonial vs. planktonic type of growth: Mathematical modeling of microbial dynamics on surfaces and in liquid, semi-liquid and solid foods (2015) Front. Microbiol., 6, p. 1178 | ||
| 504 | |a Smittle, R.B., Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A review (2000) J. Food Prot., 63 (8), pp. 1144-1158 | ||
| 504 | |a Stechini, M.L., Del Torre, M., Sarais, I., Saro, O., Messina, M., Maltini, E., Influence of structural properties and kinetic constraints on Bacillus cereus growth (1998) Appl. Environ. Microbiol., 64 (3), pp. 1075-1078 | ||
| 504 | |a Thomas, L.V., Delves-Broughton, J., Natamycin (2003) Encyclopedia of food sciences and nutrition, pp. 4110-4115. , G. Caballero Academic Press, Elsevier Science and Technology Amsterdam | ||
| 504 | |a Tienungoon, S., Ratkowsky, D.A., McMeekin, T.A., Ross, T., Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl and lactic acid (2000) Appl. Environ. Microbiol., 66 (11), pp. 4979-4987 | ||
| 504 | |a Vermeulen, A., Devlieghere, F., Bernaerts, K., Van Impe, J., Debevere, J., Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces (2007) Int. J. Food Microbiol., 119 (3), pp. 258-269 | ||
| 504 | |a Vermeulen, A., Gysemans, K.P.M., Bernaerts, K., Geeraerd, A.H., Van Impe, J.F., Debevere, J., Devlieghere, F., Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7°C: Data collection for the development of a growth/no growth model (2007) Int. J. Food Microbiol., 114 (3), pp. 332-341 | ||
| 504 | |a Walker, S.L., Brocklehurst, T.F., Wimpenny, J.W.T., Adenylates and adenylate-energy charge in submerged and planktonic cultures of Salmonella enteritidis and Salmonella typhimurium (1998) Int. J. Food Microbiol., 44 (1), pp. 107-113 | ||
| 504 | |a Wilson, P.D.G., Brocklehurst, T.F., Arino, S., Thualt, D., Jakobsen, M., Lange, M., Van Impe, J.F., Modelling microbial growth in structured foods: Towards a unified approach (2002) Int. J. Food Microbiol., 73, pp. 275-289 | ||
| 504 | |a Yoon, K.S., Burnette, C.N., Whiting, R.C., Effects of pH and agitation on the growth of Listeria monocytogenes Scott a in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 °C (2003) J. Food Prot., 66 (8), pp. 1469-1473 | ||
| 504 | |a Zalazar, A.L., Gliemmo, M.F., Campos, C.A., Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces (2016) Food Res. Int., 85, pp. 200-208 | ||
| 504 | |a Zalazar, A.L., Gliemmo, M.F., Soria, M., Campos, C.A., Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces (2018) Food Research International Data in Brief, 3, pp. 233-240. , submitted | ||
| 504 | |a Zalazar, A.L., González, M.M., Gliemmo, M.F., Campos, C.A., A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems (2018) SDRP Journal of Food Science & Technology, 3, pp. 233-240 | ||
| 520 | 3 | |a Probabilistic microbial modelling using logistic regression was used to predict the growth/no growth (G/NG) interfaces of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum (XG) and sodium chloride concentrations. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. The logistic regression model successfully predicted G/NG probability. The detection reagents used allowed the evaluation of G/NG interfaces in opaque systems with an excellent agreement with the plate count method. Natamycin concentration of 12 mg/L was needed to inhibit Z. bailii growth independently of the presence of XG and/or NaCl. Addition of 3.00 and 6.00% of NaCl exerted an antagonistic effect on natamycin action. Furthermore, addition of 0.25 and 0.50% XG decreased natamycin and/or NaCl action. However, an increased in XG concentration to 1.00% decreased yeast growth. Mentioned results highlighted the importance of the correct selection of stress factors applied to inhibit Z. bailii growth. © 2018 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from the Universidad de Buenos Aires , Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina | ||
| 593 | |a Research fellow from Consejo Nacional de Investigaciones, Científicas y Técnicas de la, Argentina | ||
| 593 | |a Cátedra de Microbiología, Facultad de Agronomia, Universidad de Buenos Aires, INBA-CONICET, Buenos Aires, Argentina | ||
| 593 | |a Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a GROWTH/NO GROWTH INTERFACE |
| 690 | 1 | 0 | |a MODEL ACID SAUCES |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a SODIUM CHLORIDE |
| 690 | 1 | 0 | |a XANTHAN GUM |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 690 | 1 | 0 | |a REGRESSION ANALYSIS |
| 690 | 1 | 0 | |a SODIUM CHLORIDE |
| 690 | 1 | 0 | |a ANTAGONISTIC EFFECTS |
| 690 | 1 | 0 | |a CHLORIDE CONCENTRATIONS |
| 690 | 1 | 0 | |a DETECTION REAGENTS |
| 690 | 1 | 0 | |a GROWTH INTERFACES |
| 690 | 1 | 0 | |a LOGISTIC REGRESSION MODELING |
| 690 | 1 | 0 | |a LOGISTIC REGRESSIONS |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 690 | 1 | 0 | |a XANTHAN GUM |
| 700 | 1 | |a Gliemmo, M.F. | |
| 700 | 1 | |a Soria, M. | |
| 700 | 1 | |a Campos, C.A. | |
| 773 | 0 | |d Elsevier Ltd, 2019 |g v. 116 |h pp. 916-924 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053690486&doi=10.1016%2fj.foodres.2018.09.028&partnerID=40&md5=1259ac94e9541c70bc18008ba297d34d |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodres.2018.09.028 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v116_n_p916_Zalazar |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar |y Registro en la Biblioteca Digital |
| 961 | |a paper_09639969_v116_n_p916_Zalazar |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 86663 | ||