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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri).
Food Microbiology ( IF 5.3 ) Pub Date : 2019-12-19 , DOI: 10.1016/j.fm.2019.103406 Juliana Lane Paixão Dos Santos 1 , Simbarashe Samapundo 1 , Stefani Djunaidi 1 , An Vermeulen 1 , Anderson S Sant'Ana 2 , Jan Van Impe 3 , Frank Devlieghere 1
Food Microbiology ( IF 5.3 ) Pub Date : 2019-12-19 , DOI: 10.1016/j.fm.2019.103406 Juliana Lane Paixão Dos Santos 1 , Simbarashe Samapundo 1 , Stefani Djunaidi 1 , An Vermeulen 1 , Anderson S Sant'Ana 2 , Jan Van Impe 3 , Frank Devlieghere 1
Affiliation
This study aims to assess, by means of a full factorial design, the effect of storage temperature (10-30 °C), water activity (aw, 0.87-0.89), headspace oxygen (O2) level (0.15-0.80%) and pasteurization intensity (95 °C-105 °C/15sec) on the time to visible growth (tv, days) of Aspergillus fischerianus on acidified Potato Dextrose Agar (aPDA, pH 3.6) for up to 90 days. Moreover, in order to validate the results obtained on aPDA, 12 conditions were selected and assessed in concentrate strawberry-puree based medium. Overall, storage temperature had the greatest effect on the tv of A. fischerianus on the evaluated conditions. At 10 °C, no visible growth was observed over the 90 day incubation period, whilst visible mycelia (diameter ≥ 2 mm) were present in 37% and 89% of the conditions at 22 °C and 30 °C, respectively. Pasteurization intensity had only a minor effect on the outgrowth of A. fischerianus. Growth inhibition was observed when aw was reduced to 0.870 ± 0.005 in combination with very low headspace O2 levels (0.15% ± 0.10) in both, aPDA and concentrate strawberry-based media, regardless of the incubation temperature and heat pasteurization intensity. Overall, longer tv's were required when incubation was done at 22 °C compared to 30 °C. Ultimately, the effect of O2 (0.05 and 1%) and pasteurization intensity (95 °C and 105 °C/15sec) were evaluated on totally 22 fruit purees (un-concentrates and concentrates) over a 60 day storage period. None of the concentrates purees (aw ≤0.860) evaluated in this study supported the growth of A. fischerianus. On the other hand, A. fischerianus growth inhibition was only observed when the O2 levels were ≤0.05% on un-concentrates fruit purees (aw ≥ 0.980) stored at ambient temperature (22 °C). Combination of multiple stress factors effectively inhibited growth of A. fischerianus. In general, storage of fruit purees at low temperatures (<10 °C) or distribution in the form of concentrates can be considered as important strategies to prevent the growth of spoilage associated heat-resistant moulds.
中文翻译:
贮藏温度,水分活度,氧气顶空浓度和巴氏灭菌强度对费氏曲霉(teleomorph Neosartorya fischeri)生长时间的影响。
本研究旨在通过全因子设计评估存储温度(10-30°C),水活度(aw,0.87-0.89),顶空氧气(O2)水平(0.15-0.80%)和温度的影响。在酸化马铃薯葡萄糖琼脂(aPDA,pH 3.6)上长达90天可见的费氏曲霉的巴氏灭菌强度(95°C-105°C / 15sec)。此外,为了验证在PDA上获得的结果,选择了12种条件,并在基于浓缩草莓泥的培养基中进行了评估。总体而言,在所评估的条件下,储存温度对费氏假单胞菌的电视影响最大。在10°C下,在90天的孵育过程中未观察到可见的生长,而在22°C和30°C的条件下,分别有37%和89%的条件下存在可见的菌丝体(直径≥2 mm)。巴氏杀菌强度对菲氏曲霉的生长只有很小的影响。当aPDA和浓缩草莓基培养基中的aw降低至0.870±0.005且顶空O2水平非常低(0.15%±0.10)时,无论培养温度和热巴氏灭菌强度如何,均可观察到生长抑制。总体而言,与30°C相比,在22°C孵育时需要更长的电视时间。最终,在60天的存储期内,对总共22种果泥(未浓缩和浓缩)的O2(0.05和1%)和巴氏杀菌强度(95°C和105°C / 15秒)的效果进行了评估。在这项研究中评估的浓缩原浆(aw≤0.860)均不支持费氏假单胞菌的生长。另一方面,仅当O 2≤0时才观察到菲氏假单胞菌的生长抑制。在环境温度(22°C)下存储的未浓缩果泥(aw≥0.980)的05%。多种应激因素的组合有效抑制了菲氏假单胞菌的生长。通常,在低温(<10°C)下储存果泥或以浓缩物的形式分布可被视为防止腐败相关的耐热模具生长的重要策略。
更新日期:2019-12-19
中文翻译:
贮藏温度,水分活度,氧气顶空浓度和巴氏灭菌强度对费氏曲霉(teleomorph Neosartorya fischeri)生长时间的影响。
本研究旨在通过全因子设计评估存储温度(10-30°C),水活度(aw,0.87-0.89),顶空氧气(O2)水平(0.15-0.80%)和温度的影响。在酸化马铃薯葡萄糖琼脂(aPDA,pH 3.6)上长达90天可见的费氏曲霉的巴氏灭菌强度(95°C-105°C / 15sec)。此外,为了验证在PDA上获得的结果,选择了12种条件,并在基于浓缩草莓泥的培养基中进行了评估。总体而言,在所评估的条件下,储存温度对费氏假单胞菌的电视影响最大。在10°C下,在90天的孵育过程中未观察到可见的生长,而在22°C和30°C的条件下,分别有37%和89%的条件下存在可见的菌丝体(直径≥2 mm)。巴氏杀菌强度对菲氏曲霉的生长只有很小的影响。当aPDA和浓缩草莓基培养基中的aw降低至0.870±0.005且顶空O2水平非常低(0.15%±0.10)时,无论培养温度和热巴氏灭菌强度如何,均可观察到生长抑制。总体而言,与30°C相比,在22°C孵育时需要更长的电视时间。最终,在60天的存储期内,对总共22种果泥(未浓缩和浓缩)的O2(0.05和1%)和巴氏杀菌强度(95°C和105°C / 15秒)的效果进行了评估。在这项研究中评估的浓缩原浆(aw≤0.860)均不支持费氏假单胞菌的生长。另一方面,仅当O 2≤0时才观察到菲氏假单胞菌的生长抑制。在环境温度(22°C)下存储的未浓缩果泥(aw≥0.980)的05%。多种应激因素的组合有效抑制了菲氏假单胞菌的生长。通常,在低温(<10°C)下储存果泥或以浓缩物的形式分布可被视为防止腐败相关的耐热模具生长的重要策略。