The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth

Journal of Food Protection

Volumn 63, Issue 2, 2000, Pages 222-230

  Jenkins, Phyllis ^a   Poulos, Peter G ^a   Cole, Martin B ^a,b   Vandeven, Mark H ^a   Legan, J David ^a  

^a Nabisco Inc   (United States)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; FUNGAL GROWTH; MODEL; RISK ASSESSMENT; STATISTICAL ANALYSIS; TURBIDIMETRY; UNITED STATES;

ZYGOSACCHAROMYCES BAILII;

EID: 0034142295     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.2.222     Document Type: Article

References (17)

1. Anonymous. 1980. Total acids 30.071, p. 504. In W. Horwitz (ed.), Official methods of analysis, 13th ed. Association of Official Analytical Chemists, Washington, D.C.
2. Anonymous. 1984. Sodium chloride in canned vegetables method III (potentiometric method) 32.034-32.039, p. 610-611. In S. Williams (ed.), Official methods of analysis, 14th ed. Association of Official Analytical Chemists, Arlington, Va.
3. Anonymous. 1984. Glucose, fructose and maltose in presweetened cereals. Liquid Chromatographic method 14.076-14.079, p. 261. In S. Williams (ed.), Official methods of analysis, 14th ed. Association of Official Analytical Chemists, Arlington, Va.
4. Cole, M. B., and M. H. J. Keenan. 1987. A quantitative method for predicting shelf life of soft drinks using a model system. J. Ind. Microbiol. 2:59-62.
5. Commite des Industries des Mayonnaise et Sauces Condimentaires, de la Communaute Economique Europeenne (C.I.M.S.C.E.E.). 1992. Code for the production of microbiologically safe and stable emulsified and non-emulsified sauces containing acetic acid. Commite des Industries des Mayonnaise et Sauces Condimentaires, de la Communaute Economique Europeenne, Brussels.
6. Deak, T., and L. R. Beuchat. 1993. Use of indirect conductimetry for predicting growth of food spoilage yeasts under various environmental conditions. J. Ind. Microbiol. 12:301-308.
7. Deak, T., and L. R. Beuchat. 1996. Yeasts in specific types of food, p. 61-95. In Handbook of food spoilage yeasts. CRC Press, Inc., Boca Raton, Fla.
8. Deak, T., and L. R. Beuchat. 1996. Ecology, p. 17-36. In Handbook of food spoilage yeasts. CRC Press, Inc., Boca Raton, Fla.
9. Kurtzman, C. P., R. Rogers, and C. W. Hesseltine. 1971. Microbiological spoilage of mayonnaise and salad dressings. Appl. Microbiol. 21:870-874.
10. Neves, L., M. E. Pampulha, and M. C. Loureiro-Dias. 1994. Resistance of food spoilage yeasts to sorbic acid. Lett. Appl. Microbiol. 19:8-11.
11. Praphailong, W., and G. H. Fleet. 1997. The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiol. 14:459-468.
12. Ratkowsky, D. A., and T. Ross. 1995. Modelling the bacterial growth/no growth interface. Lett. Appl. Microbiol. 20:29-33.
13. Smittle, R. B., and R. S. Flowers. 1982. Acid tolerant microorganisms involved in the spoilage of salad dressings. J. Food Prot. 45:977-983.
14. Stumbo, C. R. 1973. Thermobacteriology in food processing, 2nd ed. Academic Press, Inc., New York.
15. Thomas, D. S., and R. R. Davenport. 1985. Zygosaccharomyces bailii - a profile of characteristics and spoilage activities. Food Microbiol. 2:157-169.
16. Tokuoka, K. 1993. A review: sugar and salt tolerant yeasts. J. Appl. Bact. 37:111-119
17. Tuynenburg Muys, G. 1971. Microbial safety in emulsions. Process Biochem. 6:25-28.