This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Battey, A. S.
Right arrow Articles by Schaffner, D. W.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Battey, A. S.
Right arrow Articles by Schaffner, D. W.
Agricola
Right arrow Articles by Battey, A. S.
Right arrow Articles by Schaffner, D. W.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, April 2002, p. 1901-1906, Vol. 68, No. 4
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.4.1901-1906.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica

Alyce Stiles Battey, Siobain Duffy, and Donald W. Schaffner*

Food Risk Analysis Initiative, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901-8520

Received 16 March 2001/ Accepted 21 January 2002

Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and 0.60%), sugar content (8.0, 12.0, and 16.0 °Brix), sodium benzoate concentration (100, 225, and 350 ppm), and potassium sorbate concentration (100, 225, and 350 ppm). Duplicate samples were inoculated with a yeast cocktail (100 µl/50 ml) consisting of equal proportions of Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica (~5.0 x 104 CFU/ml each). The inoculated samples were plated on malt extract agar after 0, 1, 2, 4, 6, and 8 weeks. Logistic regression was used to create the predictive models. The pH and sodium benzoate and potassium sorbate concentrations were found to be significant factors controlling the probability of yeast growth. Interaction terms for pH and each preservative were also significant in the predictive model. Neither the titratable acidity nor the sugar content of the model beverages was a significant predictor of yeast growth in the ranges tested.

* Corresponding author. Mailing address: Food Risk Analysis Initiative, 65 Dudley Rd., Rutgers, The State University of New Jersey, New Brunswick, NJ 08901-8520. Phone: (732) 932-9611, ext. 214. Fax: (732) 932-6776. E-mail: schaffner{at}aesop.rutgers.edu.

Applied and Environmental Microbiology, April 2002, p. 1901-1906, Vol. 68, No. 4
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.4.1901-1906.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Belletti, N., Kamdem, S. S., Patrignani, F., Lanciotti, R., Covelli, A., Gardini, F. (2007). Antimicrobial Activity of Aroma Compounds against Saccharomyces cerevisiae and Improvement of Microbiological Stability of Soft Drinks as Assessed by Logistic Regression. Appl. Environ. Microbiol. 73: 5580-5586 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»