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...

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Detalles Bibliográficos
Publicado: 2019
Materias:
Growth/no growth interface
Model acid sauces
Natamycin
Sodium chloride
Xanthan gum
Zygosaccharomyces bailii
Regression analysis
Antagonistic effects
Chloride concentrations
Detection reagents
Growth interfaces
Logistic Regression modeling
Logistic regressions
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar
http://hdl.handle.net/20.500.12110/paper_09639969_v116_n_p916_Zalazar
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09639969_v116_n_p916_Zalazar
record_format dspace
spelling paper:paper_09639969_v116_n_p916_Zalazar2023-06-08T15:58:17Z Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations Growth/no growth interface Model acid sauces Natamycin Sodium chloride Xanthan gum Zygosaccharomyces bailii Regression analysis Sodium chloride Antagonistic effects Chloride concentrations Detection reagents Growth interfaces Logistic Regression modeling Logistic regressions Natamycin Zygosaccharomyces bailii Xanthan gum 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 2019 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar http://hdl.handle.net/20.500.12110/paper_09639969_v116_n_p916_Zalazar
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Growth/no growth interface
Model acid sauces
Natamycin
Sodium chloride
Xanthan gum
Zygosaccharomyces bailii
Regression analysis
Sodium chloride
Antagonistic effects
Chloride concentrations
Detection reagents
Growth interfaces
Logistic Regression modeling
Logistic regressions
Natamycin
Zygosaccharomyces bailii
Xanthan gum
spellingShingle Growth/no growth interface
Model acid sauces
Natamycin
Sodium chloride
Xanthan gum
Zygosaccharomyces bailii
Regression analysis
Sodium chloride
Antagonistic effects
Chloride concentrations
Detection reagents
Growth interfaces
Logistic Regression modeling
Logistic regressions
Natamycin
Zygosaccharomyces bailii
Xanthan gum
Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
topic_facet Growth/no growth interface
Model acid sauces
Natamycin
Sodium chloride
Xanthan gum
Zygosaccharomyces bailii
Regression analysis
Sodium chloride
Antagonistic effects
Chloride concentrations
Detection reagents
Growth interfaces
Logistic Regression modeling
Logistic regressions
Natamycin
Zygosaccharomyces bailii
Xanthan gum
description 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
title Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
title_short Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
title_full Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
title_fullStr Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
title_full_unstemmed Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
title_sort modelling growth/no growth interface of zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
publishDate 2019
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v116_n_p916_Zalazar
http://hdl.handle.net/20.500.12110/paper_09639969_v116_n_p916_Zalazar
_version_ 1768545236971159552

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