Premium
Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango Puree
Author(s) -
LópezMalo A.,
Palou E.
Publication year - 2000
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.1365-2621.2000.tb16039.x
Subject(s) - food science , interface (matter) , chemistry , fungal growth , biology , botany , biochemistry , pulmonary surfactant , gibbs isotherm
Probabilistic microbial modeling using logistic regression was used to predict critical temperatures to inhibit for at least 35 d Zygosaccharomyces bailii growth in a pH 3.5 mango puree formulated with 1000 ppm of potassium sorbate (KS) or sodium benzoate (NaB) at selected a w (0.99, 0.98, or 0.97). The probability of growth was calculated, thereby ascertaining the set conditions and critical temperatures required inhibiting yeast growth for different storage times. Using the logistic model, with a growth probability of 0.05, critical temperatures were higher for KS than for NaB. Use of KS to inhibit Z. bailii growth enabled for mango puree 30 d of storage at 6.4 °C.