Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were...

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Autores principales:	Gliemmo, María Fernanda, Gerschenson, Lía Noemí, Campos, Carmen Adriana
Publicado:	2013
Materias:	Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Thermal inactivation Glucose Heat resistance Peptides Yeast Sugar substitutes
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v53_n1_p209_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v53_n1_p209_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09639969_v53_n1_p209_Gliemmo
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spelling	paper:paper_09639969_v53_n1_p209_Gliemmo2025-07-30T18:34:34Z Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Aspartame Thermal inactivation Xylitol Yeast growth Zygosaccharomyces bailii Glucose Heat resistance Peptides Potassium sorbate Yeast Sugar substitutes Zygosaccharomyces bailii Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems. © 2013 Elsevier Ltd. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v53_n1_p209_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v53_n1_p209_Gliemmo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Aspartame Thermal inactivation Xylitol Yeast growth Zygosaccharomyces bailii Glucose Heat resistance Peptides Potassium sorbate Yeast Sugar substitutes Zygosaccharomyces bailii
spellingShingle	Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Aspartame Thermal inactivation Xylitol Yeast growth Zygosaccharomyces bailii Glucose Heat resistance Peptides Potassium sorbate Yeast Sugar substitutes Zygosaccharomyces bailii Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
topic_facet	Aspartame Potassium sorbate Xylitol Yeast growth Yeast thermal inactivation Zygosaccharomyces bailii Aspartame Thermal inactivation Xylitol Yeast growth Zygosaccharomyces bailii Glucose Heat resistance Peptides Potassium sorbate Yeast Sugar substitutes Zygosaccharomyces bailii
description	Growth and thermal inactivation curves were obtained for Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with the Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on the solute added and the potassium sorbate concentration. The joint use of xylitol and aspartame showed the lowest growth rates in the absence or in the presence of 0.005% w/w sorbate. Regardless of subinhibitory levels of KS, the addition of aspartame increased the population of the stationary phase of the systems containing glucose or xylitol, suggesting that Z. bailii metabolizes aspartame. The use of aspartame increased the thermal inactivation rates of all systems. Glucose or xylitol addition to the system containing aspartame and sorbate increased the heat sensitivity of Z. bailii. In the absence of sorbate, only glucose decreased the heat resistance of the yeast, whereas xylitol did not affect it. The results obtained highlight the importance of considering the effect of system composition when evaluating microbial stability of food systems. © 2013 Elsevier Ltd.
author	Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana
author_facet	Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana
author_sort	Gliemmo, María Fernanda
title	Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_short	Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_full	Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_fullStr	Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_full_unstemmed	Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems
title_sort	effect of aspartame and other additives on the growth and thermal inactivation of zygosaccharomyces bailii in acidified aqueous systems
publishDate	2013
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v53_n1_p209_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v53_n1_p209_Gliemmo
work_keys_str_mv	AT gliemmomariafernanda effectofaspartameandotheradditivesonthegrowthandthermalinactivationofzygosaccharomycesbailiiinacidifiedaqueoussystems AT gerschensonlianoemi effectofaspartameandotheradditivesonthegrowthandthermalinactivationofzygosaccharomycesbailiiinacidifiedaqueoussystems AT camposcarmenadriana effectofaspartameandotheradditivesonthegrowthandthermalinactivationofzygosaccharomycesbailiiinacidifiedaqueoussystems
_version_	1840326153654501376

Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

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