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On the critical evaluation of growtho growth assessment of Zygosaccharomyces bailii with optical density measurements: Liquid versus structured media

机译：通过光密度测量对百日咳酵母的生长/不生长进行严格评估：液体与结构化培养基

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摘要

Growtho growth (G/NG) studies that include the effect of medium structure have typically been performed for (pathogenic) bacteria and on the basis of gelatin/agar as a gelling agent. In this study, the growth potential of the spoilage yeast Zygosaccharomyces bailii was investigated in two model systems that resemble the macroscopic physicochemical and rheological properties of acidic sauces. In a Carbopol model system, the effect of pH (3.5-4.5), glycerol concentration (17-32%), acetic acid concentration (1.5-2.0%) and medium structure (3 levels) was investigated. In xanthan gum, the behavior of the yeast was studied at different levels of pH (3.5-4.5), NaCl concentration (0.5-13.5%), acetic acid concentration (0-2.0%) and medium structure (2 levels).Rheologically, viscoelastic moduli failed to discriminate between different forms of microbial growth, whereas yield stress data appeared to provide a better indication. In general, G/NG results revealed an unexpected increase of growth probability as a function of medium structure, both at 22 and 30℃. Whether this behavior is the result of an underlying growth promoting mechanism could not be explained from a macroscopic point of view (e.g., macrorheology, a_w), but may be more related to the local microscopic properties of the gels. In a second part of this study, the potential use and information content of optical density measurements for G/NG data collection in structured media were critically evaluated and confronted with their practical relevance to the food industry.
机译：通常已经针对（致病性）细菌并基于明胶/琼脂作为胶凝剂进行了包括培养基结构影响在内的生长/不生长（G / NG）研究。在这项研究中，在类似于酸性酱油的宏观物理化学和流变特性的两个模型系统中研究了变质酵母百利酵母的生长潜力。在Carbopol模型系统中，研究了pH（3.5-4.5），甘油浓度（17-32％），乙酸浓度（1.5-2.0％）和介质结构（3个水平）的影响。在黄原胶中，研究了酵母在不同pH值（3.5-4.5），NaCl浓度（0.5-13.5％），乙酸浓度（0-2.0％）和中等结构（2水平）下的行为。粘弹性模量无法区分不同形式的微生物生长，而屈服应力数据似乎提供了更好的指示。总的来说，G / NG结果表明，在22和30℃时，生长概率随介质结构的变化而意外增加。从宏观的观点（例如，宏观流变学，a_w）不能解释这种行为是否是潜在的促进生长的机制的结果，而是可能与凝胶的局部微观性质更相关。在本研究的第二部分中，对结构化介质中G / NG数据收集的光密度测量的潜在用途和信息内容进行了严格评估，并面对了其与食品工业的实际关系。

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  • 来源
    《Food microbiology》 |2011年第4期|p.736-745|共10页
  • 作者

    L Mertens; E. Van Derlinden; T.D.T. Dang; A.M. Cappuyns; A. Vermeulen; J. Debevere; P. Moldenaers; F. Devlieghere; A.H. Geeraerd; J.F. Van Impe;

  • 作者单位

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,BioTeC, Chemical and Biochemical Process Technology and Control, Dept. of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,BioTeC, Chemical and Biochemical Process Technology and Control, Dept. of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,LFMFP, Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,BioTeC, Chemical and Biochemical Process Technology and Control, Dept. of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,LFMFP, Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,LFMFP, Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;

    Applied Rheology and Polymer Processing Division, Dept. of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,LFMFP, Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,MeBioS, Division of Mechatronics, Biostatistics and Sensors, Dept. of Biosystems, Katholieke Universiteit Leuven, W. de Croylaan 42, B-3001 Leuven, Belgium;

    CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium,BioTeC, Chemical and Biochemical Process Technology and Control, Dept. of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

  • 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

    Spoilage yeast; Growtho growth boundary; Food structure;

    机译：腐败酵母;生长/无生长界限;食物结构;

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