scholarly journals Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica

2002 ◽  
Vol 68 (4) ◽  
pp. 1901-1906 ◽  
Author(s):  
Alyce Stiles Battey ◽  
Siobain Duffy ◽  
Donald W. Schaffner
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Benzoate ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Potassium Sorbate ◽  
Malt Extract ◽  
Candida Lipolytica ◽  
Yeast Growth ◽  
Zygosaccharomyces Bailii ◽  
Interaction Terms

ABSTRACT Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and 0.60%), sugar content (8.0, 12.0, and 16.0 °Brix), sodium benzoate concentration (100, 225, and 350 ppm), and potassium sorbate concentration (100, 225, and 350 ppm). Duplicate samples were inoculated with a yeast cocktail (100 μl/50 ml) consisting of equal proportions of Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica (∼5.0 × 104 CFU/ml each). The inoculated samples were plated on malt extract agar after 0, 1, 2, 4, 6, and 8 weeks. Logistic regression was used to create the predictive models. The pH and sodium benzoate and potassium sorbate concentrations were found to be significant factors controlling the probability of yeast growth. Interaction terms for pH and each preservative were also significant in the predictive model. Neither the titratable acidity nor the sugar content of the model beverages was a significant predictor of yeast growth in the ranges tested.

Inhibition of Spoiling Yeasts of Fruit Juices through Citrus Extracts

2013 ◽  
Vol 76 (10) ◽  
pp. 1753-1760 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
BARBARA SPERANZA ◽  
DANIELA CAMPANIELLO ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Yeast Growth ◽  
Zygosaccharomyces Bailii ◽  
Zygosaccharomyces Rouxii ◽  
Pichia Membranifaciens ◽  
Microdilution Method ◽  
Citrus Extract

This article reports on the bioactivities of citrus extracts (citrus extract, lemon extract, and neroli) toward Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Pichia membranifaciens, and Rhodotorula bacarum. The bioactivities of the extracts (from 10 to 100 ppm) were evaluated through a microdilution method; thereafter, citrus extracts (0 to 80 ppm) were tested in combination with either pH (3.0 to 5.0) or temperature (5 to 25°C). Finally, a confirmatory experiment was run in a commercial drink (referred to as red fruit juice) containing citrus extract (40 ppm) that was inoculated with either S. cerevisiae or Z. bailii (5 log CFU/ml) and stored at 4 and 25°C. Yeasts increased to 7 log CFU/ml (Z. bailii) or 8 log CFU/ml (S. cerevisiae) in the control at 25°C, but the citrus extract addition controlled yeast growth for at least 3 days; under refrigeration, the effect was significant for 10 days.

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

2022 ◽  
Vol 1048 ◽  
pp. 476-484
Author(s):  
Vo Ngoc An ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Nguyen Quoc Duy ◽  
Thu Thuy Dang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Yeast Growth ◽  
Anaerobic Conditions ◽  
Wine Production ◽  
Fermentation Time ◽  
Artocarpus Heterophyllus ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

scholarly journals Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus)

2014 ◽  
Vol 14 (64) ◽  
pp. 9104-9116
Author(s):  
FD Nzabuheraheza ◽  
◽  
AN Nyiramugwera ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Mangifera Indica ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Alcohol Content ◽  
Passiflora Edulis ◽  
Wild Yeast

An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

Antimicrobial Effectiveness of Potassium Sorbate and Sodium Benzoate against Zygosaccharomyces bailii in a Salsa Mayonnaise

1995 ◽  
Vol 58 (11) ◽  
pp. 1257-1259 ◽  
Author(s):  
CHARLES E. WIND ◽  
LAWRENCE RESTAINO
Keyword(s):  
Sodium Benzoate ◽  
Room Temperature ◽  
Potassium Sorbate ◽  
Strict Adherence ◽  
Zygosaccharomyces Bailii ◽  
Significant Difference ◽  
Good Manufacturing Practices ◽  
Antimicrobial Effectiveness ◽  
Spoilage Microorganisms

The antimicrobial effectiveness of sodium benzoate and potassium sorbate (0.05, 0.10, 0.20 and 0.30%, wt/wt), separately and in equal combinations, were evaluated against the growth of Zygosaccharomyces bailii in an artificially inoculated salsa mayonnaise stored at room temperature (23 to 25°C). Potassium sorbate was able to suppress the growth of Z. bailii significantly (P < 0.05) more than sodium benzoate did, whereas no significant difference in growth was calculated between potassium sorbate and the combination in equal amounts of the two preservatives. Equal concentrations of the two preservatives were, however, significantly (P < 0.05) more effective than sodium benzoate in suppressing the growth of the yeast in a salsa mayonnaise. At the investigated concentrations, the preservative systems did not prevent spoilage of the product by Z. bailii. Therefore, the use of yeast-free ingredients, clean and sanitary equipment, and strict adherence to good manufacturing practices during manufacture and packaging is required to produce a salsa mayonnaise free of spoilage microorganisms.

Performance of Selective Media for Enumerating Zygosaccharomyces bailii in Acidic Foods and Beverages

1996 ◽  
Vol 59 (6) ◽  
pp. 652-656 ◽  
Author(s):  
ADEL K. MAKDESI ◽  
LARRY R. BEUCHAT
Keyword(s):  
Sodium Benzoate ◽  
Food Products ◽  
Selective Medium ◽  
Food Type ◽  
Malt Extract ◽  
Selective Media ◽  
Zygosaccharomyces Bailii ◽  
Extract Agar ◽  
Reduced Temperature ◽  
Higher Sensitivity

A study was undertaken to evaluate the performance of yeast-malt extract agar (YMA) (control medium) and three selective media, acidified YMA (AYMA), acidified tryptone-glucose-yeast extract agar (TGYA), and Zygosaccharomyces bailii selective agar (ZBA), for detecting and enumerating nine strains of Z. bailii grown in six commercial food products with aw and pH values ranging from 0.82 to 0.99 and 2.99 to 6.47, respectively. These media were also evaluated for their suitability for enumerating two strains of Z. bailii grown in blueberry syrup containing 0, 300, and 600 μg of sodium benzoate ml−1 and subsequently stored at 1 and −19°C. The nonselective enumeration medium (YMA) supported significantly (P ≤ 0.05) higher recovery of all strains of Z. bailii from the six food products compared to the three selective media; TGYA was the best selective medium, followed by ZBA. The performance of the selective media was dependent on the strain of Z. bailii and the food type. Recovery of cells of Z. bailii from blueberry syrup before storage or after storage at 1 or −19°C was equivalent on YMA, TGYA, and ZBA but inferior on AYMA, regardless of the benzoate concentration in the syrup in which the cells had grown. Cells in blueberry syrup held at −19°C exhibited a higher sensitivity to the acidic environment imposed by selective media compared to cells held at 1°C. Sensitivity to selective media was more apparent in cells grown in syrup containing no sodium benzoate compared to cells grown in syrup containing 300 or 600 μg of sodium benzoate ml−1. It is recommended that TGYA be used for enumerating Z. bailii in acidic foods with reduced aw, regardless of the presence of sodium benzoate in these foods or the reduced temperature at which they are held before being analyzed.

Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate Concentration

2000 ◽  
Vol 63 (1) ◽  
pp. 91-95 ◽  
Author(s):  
A. LÓPEZ-MALO ◽  
S. GUERRERO ◽  
S. M. ALZAMORA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Logistic Regression ◽  
Water Activity ◽  
Logistic Models ◽  
Potassium Sorbate ◽  
Yeast Growth ◽  
Ph Values ◽  
Proposed Model ◽  
Critical Ph ◽  
Sorbate Concentration

Probabilistic microbial modeling using logistic regression was used to predict the boundary between growth and no growth of Saccharomyces cerevisiae at selected incubation periods (50 and 350 h) in the presence of growth-controlling factors such as water activity (aw; 0.97, 0.95, and 0.93), pH (6.0, 5.0, 4.0, and 3.0), and potassium sorbate (0, 50, 100, 200, 500, and 1,000 ppm). The proposed model predicts the probability of growth under a set of conditions and calculates critical values of aw, pH, and potassium sorbate concentration needed to inhibit yeast growth for different probabilities. The reduction of pH increased the number of combinations of aw and potassium sorbate concentration with probabilities to inhibit yeast growth higher than 0.95. With a probability of growth of 0.05 and using the logistic models, the critical pH values were higher for 50 h of incubation than those required for 350 h. With lower aw values and increasing potassium sorbate concentration the critical pH values increased. Logistic regression is a useful tool to evaluate the effects of the combined factors on microbial growth.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

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