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首页> 外文期刊>Food microbiology >Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
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Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions

机译：等温和非等温条件下pH值和糖浓度对酿酒酵母生长和葡萄浓缩汁变质时间的影响

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摘要

The effect of pH (1.7-3.2) and sugar concentration (64-68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 ℃) for 60 days. pH was the variable with the highest effect on growth parameters (potential maximum growth rate and lag phase duration), although the effect of sugar concentration were also significant. In a second experiment, the time for spoilage by this microorganism in concentrated grape juice was evaluated at isothermal (23 ℃) and non-isothermal conditions, in an effort to reproduce standard storage and overseas shipping temperature conditions, respectively. Results show that pH was again the environmental factor with the highest impact on delaying the spoilage of the product. Thereby, a pH value below 2.0 was enough to increase the shelf life of the product for more than 60 days in both isothermal and non-isothermal conditions. The information obtained in the present work could be used by producers and buyers to predict the growth and time for spoilage of Z rouxii in concentrated grape juice.
机译：用响应面法研究了pH（1.7-3.2）和糖浓度（64-68°Brix）对鲁氏酵母菌MC9生长的影响。在等温条件下（23℃），在接种了鲁氏沼虾的浓缩葡萄汁中进行60天的实验。 pH是对生长参数（潜在的最大生长速率和滞后阶段持续时间）影响最大的变量，尽管糖浓度的影响也很明显。在第二个实验中，在恒温（23℃）和非恒温条件下，评估了该微生物在浓缩葡萄汁中变质的时间，以分别再现标准存储和海外运输的温度条件。结果表明，pH值再次成为对延迟产品变质影响最大的环境因素。因此，在等温和非等温条件下，低于2.0的pH值足以延长产品的保质期超过60天。生产者和购买者可利用本工作中获得的信息来预测浓缩葡萄汁中鲁氏酵母变质的时间和增长。

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  • 来源
    《Food microbiology》 |2014年第4期|143-150|共8页
  • 作者

    M.C. Rojo; F.N. Arroyo Lopez; M.C. Lerena; L. Mercado; A. Torres; M. Combina;

  • 作者单位

    Consejo National de Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, Ciudad Autonoma de Buenos Aires C1033AAJ, Argentina,Wine Research Center, Estacion Experimental Agropecuaria Mendoza, Instituto National de Tecnologia Agropecuaria (EEA Mza INTA), San Martin 3853, Lujan de Cuyo, Mendoza 5507, Argentina;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), Av. Padre Garcia Tejero 4, 41012 Sevilla, Spain;

    Consejo National de Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, Ciudad Autonoma de Buenos Aires C1033AAJ, Argentina,Wine Research Center, Estacion Experimental Agropecuaria Mendoza, Instituto National de Tecnologia Agropecuaria (EEA Mza INTA), San Martin 3853, Lujan de Cuyo, Mendoza 5507, Argentina;

    Wine Research Center, Estacion Experimental Agropecuaria Mendoza, Instituto National de Tecnologia Agropecuaria (EEA Mza INTA), San Martin 3853, Lujan de Cuyo, Mendoza 5507, Argentina;

    Consejo National de Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, Ciudad Autonoma de Buenos Aires C1033AAJ, Argentina,Microbiology and Inmunology Department, Facultad de Ciencias Exactas, Fisico-Quimicas y Naturales, Universidad National de Rio Cuarto, Ruta National 36, Km 601, Argentina;

    Consejo National de Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, Ciudad Autonoma de Buenos Aires C1033AAJ, Argentina,Wine Research Center, Estacion Experimental Agropecuaria Mendoza, Instituto National de Tecnologia Agropecuaria (EEA Mza INTA), San Martin 3853, Lujan de Cuyo, Mendoza 5507, Argentina;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Response surface methodology; Zygosaccharomyces rouxii; Concentrated grape juice; pH; Sugar concentration; Spoilage;

    机译：响应面方法;鲁氏合酵母;浓缩葡萄汁;pH值糖浓度;损坏;

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