Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam
Milk jam (dulce de leche) is a typical Argentine sweet spread prepared from milk concentrated by evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerotolerant moulds represents a severe problem in this type of product with high sug...
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2005
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| LEADER | 08460caa a22009377a 4500 | ||
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| 001 | PAPER-4012 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203331.0 | ||
| 008 | 190411s2005 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-24944455142 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Char, C. | |
| 245 | 1 | 0 | |a Growth response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine milk jam |
| 260 | |c 2005 | ||
| 270 | 1 | 0 | |m Guerrero, S.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: sguerrero@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Abellana, M., Magrí, X., Sanchis, V., Ramos, A.J., Water activity and temperature effects on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue (1999) International Journal of Food Microbiology, 52, pp. 97-103 | ||
| 504 | |a Alzamora, S.M., Cerrutti, P., Guerrero, S., López-Malo, A., Minimally processed fruits by combined methods (1995) Food Preservation by Moisture Control. Fundamentals and Applications, pp. 463-492. , Barbosa-Cánovas G. and Welti-Chanes J. (eds). ISOPOW PRACTICUM II. Pennsylvania: Technomic | ||
| 504 | |a Ayerst, G., The effects of moisture and temperature on growth and spore germination in some fungi (1969) Journal of Stored Products Research, 5, pp. 127-141 | ||
| 504 | |a Box, G.E.P., Draper, N.R., (1987) Empirical Model-building and Response Surfaces, , New York: John Wiley & Sons | ||
| 504 | |a Anexo Mercosur E-287-289 (1996) Resoluciones Mercosur Sobre Dulce de Leche | ||
| 504 | |a Cuppers, H.G., Omes, S., Brul, S., A model for the combined effects of temperature and salt concentration on growth rate of food spoilage moulds (1997) Applied and Environmental Microbiology, 63, pp. 3764-3769 | ||
| 504 | |a Gibson, A.M., Hocking, A.D., Advances in predictive modeling of fungal growth in food (1997) Trends in Food Science and Technology, 8, pp. 353-358 | ||
| 504 | |a Gibson, A.M., Baranyi, J., Pitt, J.L., Eyles, M.J., Roberts, T.A., Predicting fungal growth: The effect of water activity on Aspergillus flavus and related species (1994) International Journal of Food Microbiology, 23, pp. 419-431 | ||
| 504 | |a Gibson, A.M., Bratchell, N., Roberts, T.A., The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum Type A in pasteurized pork slurry (1987) Journal of Applied Bacteriology, 62, pp. 479-490 | ||
| 504 | |a Gock, A.M., Hocking, A., Pitt, J.I., Poulos, P.G., Influence of temperature, water activity and pH on growth of some xerophilic fungi (2003) International Journal of Food Microbiology, 81, pp. 11-19 | ||
| 504 | |a Gould, G.W., Homeostatic mechanisms during food preservation by combined methods (1995) Food Preservation by Moisture Control. Fundamentals and Applications, pp. 397-410. , Barbosa-Cánovas G. and Welti-Chanes J. (eds). ISOPOW PRACTICUM II. PA: Technomic | ||
| 504 | |a Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards. Physics and Chemistry, 81 A, pp. 89-96 | ||
| 504 | |a Horner, K.J., Anagnostopoulos, G.D., Combined effects of water activity, pH and temperature on the growth and spoilage potential of fungi (1973) Journal of Applied Bacteriology, 36, pp. 427-436 | ||
| 504 | |a Marin, S., Abellana, M., Rubinat, V., Sanchos, V., Ramos, A.J., Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH (2003) International Journal of Food Microbiology, 87, pp. 251-258 | ||
| 504 | |a Khuri, A.I., Cornell, J.A., (1987) Response Surface. Designs and Analysis, , New York: Interscience | ||
| 504 | |a Pitt, J., (1979) The Genus Penicillium and its Teleomorphic States Eupenicillium and Talaromyces, , London: Academic Press | ||
| 504 | |a Pitt, J.L., Hocking, A.D., (1997) Fungi and Food Spoilage, , London: Blackie Academic and Professional | ||
| 504 | |a Pitt, J.I., Christian, J.H.B., Water relations of xerophilic fungi isolated from prunes (1968) Applied Microbiology, 16, pp. 1853-1858 | ||
| 504 | |a Roa, V., Tapia De Daza, M.S., Evaluation of water activity measurements with a dew point electronic humidity meter (1991) Lebensmittel Wissenschaft und Technologie, 24, pp. 208-213 | ||
| 504 | |a Rosso, L., Robinson, T.P., A cardinal model to describe the effect of water activity on the growth of moulds (2001) International Journal of Food Microbiology, 63, pp. 265-273 | ||
| 504 | |a Samson, R.A., Pitt, J., (1985) Advances in Penicillium and Aspergillus Systematics, 322p. , New York: Plenum Press | ||
| 504 | |a Samson, R.A., Hoesktra, E.S., Frisvad, J.C., Filtenborg, O., (1995) Introduction to Food - Borne Fungi, , Utrecht: Centraalbureau voor Schimmelcultures | ||
| 504 | |a Zwietering, M.H., Jongenburger, I., Rombouts, F.M., Van't Riet, K., Modeling of the bacterial growth curve (1990) Applied and Environmental Microbiology, 56, pp. 1875-1881 | ||
| 520 | 3 | |a Milk jam (dulce de leche) is a typical Argentine sweet spread prepared from milk concentrated by evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerotolerant moulds represents a severe problem in this type of product with high sugar concentration. This work aimed at analysing the influence of water activity (a w , range 0.74-0.85), pH (5.5 and 6.0) and the addition of 1,000ppm potassium sorbate on Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum growth response in milk jam stored at 25°C or 35°C during 90 days. Growth curves were successfully modelled by applying the modified version of Gompertz equation. There were proposed polynomials equations relating time to detection, X, with two independent variables: potassium sorbate and water activity at pH 6.0. Some useful combinations of these factors were found to assure inhibition of mould growth during a critical storage period. Results might contribute to optimise manufacture conditions and/or milk jam composition to obtain a safer product when failure occurs during the hot filling process or when the product is stored for a long period of time. © 2005 Sage Publications. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departramento de Ingeniería Química, Facultad de Ingenieria, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina, Argentina | ||
| 690 | 1 | 0 | |a ASPERGILLUS FUMIGATUS |
| 690 | 1 | 0 | |a EUROTIUM CHEVALIERI |
| 690 | 1 | 0 | |a FOOD SAFETY |
| 690 | 1 | 0 | |a GOMPERTZ MODEL |
| 690 | 1 | 0 | |a MILK JAM |
| 690 | 1 | 0 | |a MOULDS |
| 690 | 1 | 0 | |a PENICILLIUM BREVICOMPACTUM |
| 690 | 1 | 0 | |a ASPERGILLUS FUMIGATUS |
| 690 | 1 | 0 | |a EUROTIUM CHEVALIERI |
| 690 | 1 | 0 | |a FOOD SAFETY |
| 690 | 1 | 0 | |a GOMPERTZ MODEL |
| 690 | 1 | 0 | |a MILK JAM |
| 690 | 1 | 0 | |a PENICILLIUM BREVICOMPACTUM |
| 690 | 1 | 0 | |a ATMOSPHERIC PRESSURE |
| 690 | 1 | 0 | |a CONCENTRATION (PROCESS) |
| 690 | 1 | 0 | |a DAIRY PRODUCTS |
| 690 | 1 | 0 | |a FILLING |
| 690 | 1 | 0 | |a FUNGI |
| 690 | 1 | 0 | |a GROWTH KINETICS |
| 690 | 1 | 0 | |a OPTIMIZATION |
| 690 | 1 | 0 | |a SAFETY FACTOR |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a ASPERGILLUS FUMIGATUS |
| 690 | 1 | 0 | |a EUROTIUM CHEVALIERI |
| 690 | 1 | 0 | |a PENICILLIUM |
| 690 | 1 | 0 | |a PENICILLIUM BREVICOMPACTUM |
| 700 | 1 | |a Guerrero, S. | |
| 700 | 1 | |a González, L. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2005 |g v. 11 |h pp. 297-305 |k n. 4 |p Food Sci. Technol. Int. |x 10820132 |t Food Science and Technology International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1177/1082013205056784 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_10820132_v11_n4_p297_Char |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v11_n4_p297_Char |y Registro en la Biblioteca Digital |
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