Modeling the inhibitory effects of zinc chloride on table olive related yeasts

Food Control

Volumn 23, Issue 2, 2012, Pages 499-505

  Bautista Gallego, J ^a   Romero Gil, V ^a   Garrido Fernandez A ^a   Arroyo Lopez F N ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Preservative; Table olives; Vegetables; Yeasts; Zinc chloride

Indexed keywords

CANDIDA; CANDIDA DIDDENSIAE; CAPPARIS SPINOSA; CUCUMIS SATIVUS; DEBARYOMYCES; DEBARYOMYCES ETCHELLSII; ISSATCHENKIA; KLUYVEROMYCES; OLEACEAE; PICHIA; SACCHAROMYCES; TORULASPORA;

EID: 80053132662     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.020     Document Type: Article

References (20)

1. Arroyo-López F.N., Duran-Quintana M.C., Ruiz-Barba J.L., Querol A., Garrido-Fernández A. Use of molecular methods for the identification of yeasts associated with table olives. Food Microbiology 2006, 23:791-796.
2. Arroyo-López F.N., Querol A., Bautista-Gallego J., Garrido-Fernández A. Role of yeasts in table olive production. International Journal of Food Microbiology 2008, 128:189-196.
3. Arroyo-López F.N., Querol A., Barrio E. Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains. Journal of Industrial Microbiology and Biotechnology 2009, 36:663-669.
4. Bautista-Gallego J., Arroyo-López F.N., Durán-Quintana M.C., Garrido-Fernández A. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth. Journal of Food Protection 2008, 71:1412-1421.
5. Bautista-Gallego, J., Arroyo-López, F.N., Garrido-Fernández, A., García-García, P., López-López, A., & Rodríguez-Gómez, F. (2010). Composiciones conservantes de aceitunas con actividad antifúngica. Patent application number P201030491. Ref. ES1641.387.
6. Bautista-Gallego J., Rodríguez-Gómez F., Barrio E., Querol A., Garrido-Fernández A., Arroyo-López F.N. Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. International Journal of Food Microbiology 2011, 147:89-96.
7. Bautista-Gallego, J., Arroyo-López, F.N., Romero-Gil, V., Rodríguez-Gómez, F., & Garrido-Fernández, A. Evaluating the effects of zinc chloride as preservative in cracked table olive packing. Journal of Food Protection, in press.
8. Bleackley M.R., Young B.P., Lowen C.J.R., MacGillivray R.T.A. High density array screening to identify the genetic requirements for transition metal tolerance in Saccharomyces cerevisiae. Metallomics 2011, 3:95-205.
9. 2 zinc finger motif in the yeast genome and classification of yeast zinc finger proteins. Nucleic Acid Research 1997, 25:2464-2469.
10. Garrido-Fernández A., Fernández Díaz M.J., Adams R.R. Table olives. Production and processing 1997, Chapman & Hall, London, UK.
11. IOOC (International Olive Oil Council) Statistical of table olive production 2011, Accessed 12.04.11. http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures.
12. Lambert R.J.W., Pearson J. Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values. Journal of Applied Microbiology 2000, 88:784-790.
13. Ngo T., Zhao Y. Formation of zinc-chlorophyll derivative complexes in thermally processed green peas (Pyrus communis L.). Journal of Food Science 2007, 72:C397-C404.
14. Nicola R., Hall N., Bollag T., Thermogiannis G., Walker G. Zinc accumulation and utilization by wine yeasts. International Journal of Wine Research 2009, 1:85-94.
15. Office of Dietary Supplements (National Institute of Health) Dietary supplement facts sheet. Zinc 2011, Accessed January 2011. http://ods.od.nih.gov/.
16. Pagani M.A., Casamayor A., Serrano R., Atrian S., Ariño J. Disruption of iron homeostasis in Saccharomyces cerevisiae by high zinc levels: a genome-wide study. Molecular Microbiology 2007, 65:521-537.
17. United Nations Childrens' Found WHO/UNICEF joint statement. Clinical management of acute diarrhea 2004, World Health Organization & Unicef, Switzerland & New York.
18. Van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 2002, 74:139-159.
19. Walker G.M. Metals in yeast fermentation processes. Advances in Applied Microbiology 2004, 54:197-229.
20. Winer B.J. Statistical principles in experimental design 1962, McGraw-Hill, New York.