6533b856fe1ef96bd12b32bd
RESEARCH PRODUCT
Validation of a predictive model for the growth of chalk yeasts on bread.
Philippe DantignyAnaïs BurgainMaurice Bensoussansubject
Water activityPichia anomalaEthyl acetateFood ContaminationSabouraud agarMicrobiologychemistry.chemical_compoundYeastsOptimum growthBotanyFood scienceAnomalabiologyTemperaturefood and beveragesWaterGeneral MedicineBreadHydrogen-Ion ConcentrationModels Theoreticalbiology.organism_classificationSaccharomycopsis fibuligeraCulture MediachemistrySaccharomycetalesFood MicrobiologyHyphopichia burtoniiFood Sciencedescription
The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15-25 °C, 0.91-0.97 aw, and pH 4.6-6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06 mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera on bread was about 2 fold that obtained on Sabouraud. Due to reproduction by budding, P. anomala exhibited low growth on Sabouraud and bread. However, this species is of major concern in the baker's industry because of the production of ethyl acetate in bread.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-07-01 | International journal of food microbiology |