Premium
Combined Stress Effects on Growth of Zygosaccharomyces rouxii from an Intermediate Moisture Papaya Product
Author(s) -
TAPIA DE DAZA M.S.,
AGUILAR C.E.,
ROA V.,
DÍAZ DE TABLANTE R.V.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05672.x
Subject(s) - potassium sorbate , food science , glycerol , chemistry , sodium bisulfite , sucrose , food spoilage , sorbitol , sodium , biochemistry , bacteria , biology , organic chemistry , sugar , genetics
Stress factors studied included 0.95 a w adjusted with sucrose and glycerol, pH (4.0, 3.5, and 3.0), potassium sorbate (0, 500, 1000, and 1500 ppm) and sodium bisulfite (0, 100, and 150 ppm). These were tested on a strain of Zygosaccharomyces rouxii isolated from an intermediate moisture (IM) papaya product. Z rouxii was very sensitive to SO 2 . A combination of 100 ppm SO 2 , 500 ppm sorbate and pH 4.0 is recommended to prevent spoilage of IM fruits by Z. rouxii . The minimum a w for growth in sucrose‐glycerol broth was between 0.62 and 0.64 in the absence of antimicrobials and in the range of optimal pH for this yeast.