A model for the effect of pH on the growth of chalk yeasts

被引:8
|
作者
Dantigny, Philippe [1 ]
Burgain, Anais [1 ]
Deniel, Franck [2 ]
Bensoussan, Maurice [1 ]
机构
[1] Univ Bourgogne, Lab Proc Alimentaires & Microbiol, Agrosup Dijon, UMR PAM A 02 102, F-21000 Dijon, France
[2] Ctr Ressources Quante & Securite Agr & Ind Agro A, F-29280 Plouzane, France
关键词
pH; Hyphopichia burtonii; Pichia anomala; Saccharomycopsis fibuligera; Predictive mycology; PICHIA-ANOMALA; BIOLOGICAL PARAMETERS; NACL CONCENTRATION; MICROBIAL-GROWTH; LACTIC-ACID; TEMPERATURE; DIVERGENCE; SPOILAGE; DESCRIBE;
D O I
10.1016/j.ijfoodmicro.2014.06.014
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera were isolated from spoiled packaged sliced bread. These chalk yeasts were characterized by a wide range of pH for which growth was almost optimum. Thus, the curve growth vs pH exhibited plateau and sharp profiles close to the minimum and the maximum pH. This study described a chalk yeast model (CYM) for the effect of pH derived from a new germination model for fungi (Dantigny, P., Nanguy, S., P.-M., Judet-Correia, D., and Bensoussan, M. 2011, International Journal of Food Microbiology, 146,176-181). The CYM is asymmetric, versatile, based on parameters with biological significance, and compatible with the gamma concept. The CYM was compared to the cardinal pH model (CPM) which is widely used to describe the effect of pH on microbial growth. The CYM exhibited RMSE values two fold less than those obtained with the CPM for H. burtonii, and S. fibuligera for which plateaus were clearly observed. For P. anomala, the plateau was less obvious, but the RMSE value obtained with the CYM was similar to that found with the CPM. The CYM could extend its use to represent the effect of pH on mold growth. (C) 2014 Elsevier B.V. All rights reserved.
引用
收藏
页码:49 / 54
页数:6
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