Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 257-262

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Logistic model; Natamycin; Preservatives; Table olives; Yeasts

Indexed keywords

CITRIC ACID; NATAMYCIN; SODIUM CHLORIDE;

ARTICLE; CANDIDA BOIDINII; FUNGAL STRAIN; FUNGUS GROWTH; MATHEMATICAL MODEL; NONHUMAN; OLIVE; SACCHAROMYCES CEREVISIAE; YEAST;

CANDIDA; CITRIC ACID; FOOD PRESERVATIVES; LOGISTIC MODELS; NATAMYCIN; OLEA; SACCHAROMYCES CEREVISIAE; SODIUM CHLORIDE; YEASTS;

CANDIDA BOIDINII; OLEACEAE; SACCHAROMYCES CEREVISIAE;

EID: 84859216616     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.007     Document Type: Article

References (26)

1. Arroyo López F.N., Querol A., Bautista Gallego J., Garrido Fernández A. Role of yeast in table olive production. International Journal of Food Microbiology 2008, 128:189-196.
2. Arroyo-López F.N., Bautista-Gallego J., Segovia Bravo K.A., García García P., Durán Quintana M.C., Romero C., Rodríguez Gómez F., Garrido-Fernández A. Instability profile of fresh packed "seasoned" Manzanilla-Aloreña table olives. LWT- Food Science and Technology 2009, 42:1629-1639.
3. Brenes M., Romero C., García P., Garrido A. Absorption of sorbic and benzoic acids in the flesh of table olives. European Food Research and Technology 2004, 219:75-79.
4. Brick H. New high molecular decomposition products of natamycin (pimaricin) with intact lactone-ring. The Journal of Antibiotics 1976, 6:632-637.
5. Capitan-Vallvey L.F. Rapid ultraviolet spectrophotometric and liquid chromatographic methods for the determination of natamycin in lactoserum matrix. Journal of AOAC International 2000, 83:802-808.
6. Casas E., De Ancos M.J., Valderrama P., Peinado J.M. Pentadiene production from potassium sorbate by osmotolerant yeasts. International Journal of Food Microbiology 2004, 94:93-96.
7. CODEX Codex Standard for Table Olives. Codex Stan 66-198 (Rev. 1-1987). Codex Alimentarius Commission 1987, FAO/WHO, Rome. Italy.
8. Commission European Directive (EC) no 95/2 of 20 February on food additives other than colours and seweeteners 1995, Off. J. Eur, Communities, L6.
9. EFSA (European Food Safety Agency) Scientific opinion on the use of natamycin (E235) as a food additive. EFSA Journal 2009, 7:1412.
10. Gallo L.I., Jagus R.J., Piloasof A.M. Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey. Brazilian Journal of Food Technology 2006, 9:311-316.
11. Garrido Fernández A., Fernández Díez M.J., Adams R.M. Table olive 1997, Production and processing. Chapman & Hall, London.
12. Hajmeer M., Basheer I. Comparison of logistic regression and neural network-based classifiers for bacterial growth. Food Microbiology 2003, 20:43-55.
13. Hondrodimou O., Kourcoutas Y., Panagou E.Z. Efficacy of natamycin to control fungal growth in natural black olive fermentation. Food Microbiology 2011, 28:621-627.
14. Hosmer D.W., Lemeshow S. Applied logistic regression (second edition) 2000, John Willey & Sons, New York.
15. IOOC (International Olive Oil Council) Trade Standard Applying to Table Olives. IOC/OT/NC no1. December 2004. Madrid, Spain 2004.
16. Mahjoub A., Bullerman B. Effects of natamycin and potassium sorbate on growth and aflatoxin production in olives. Archives of Institute Pasteur Tunis 1986, 63:513-525.
17. Martinez-Montañés F., Pascual-Ahuir A., Proft M. Repression of ergosterol biosynthesis is essential for stress resistance and is mediated by the Hog1 MAP kinase and the Mot3 and Rox1 transcription factors. Molecular Microbiology 2011, 79:1008-1023.
18. Medina A., Jiménez M., Mateo R., Magan N. Efficacy of natamycin for control of growth and ochratoxin A production by Aspergillus carbonarius strains under different environmental conditions. Journal of Applied Microbiology 2007, 103:2234-2239.
19. Presser K.A., Ross T., Ratkowsky D.A. Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid and water activity. Applied and Environmental Microbiology 1998, 64:1773-1779.
20. Ratkowsky D.A., Ross T. Modelling the bacterial growth/no growth interface. Letters in Applied Microbiology 1995, 20:29-33.
21. Rusul G., Marth E.H. Growth and aflatoxin production by Aspergillus parasiticus in a medium at different pH values and with and without pimaricin. European Food Research and Technology 1988, 187:436-439.
22. Smith, R.T., 2010. Beverage preservative system containing pimaricin-cyclodextrin complex. Patent with international publication number: WO 2010/148045 A1.
23. Stark J. Natamycin: an effective fungicide for food and beverages. Natural antimicrobials for the minimal processing of foods 2003, 82-97. Woodhead Publishing Limited, Cambridge. S. Roller (Ed.).
24. Thomas L.V., Delves-Broughton J. Natamycin. Encyclopedia of Food Sciences and Nutrition 2003, 4110-4115. Academic Press, Elsevier Science and Technology. G. Caballero (Ed.).
25. Welscher Y.M., Napel H.H., Balagué M.M., Souza C.M., Riezman H., Kruijff B., Breukink E. Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. Journal of Biological Chemistry 2008, 283:6393-9401.
26. York G.K. Effect of pimaricin on the resistance of Saccharomyces cerevisiae to heat, freezing, and ultraviolet irradiation. Applied Microbiology 1966, 14:451-455.