Modeling the soluble solids and storage temperature effects on byssochlamys fulva growth in apple juices

Andréia Tremarin, Gláucia M. F. Aragão, Beatriz C. M. Salomão, Teresa R. S. Brandão, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. fulva growth was successfully proven for the range of conditions tested.
Original languageEnglish
Pages (from-to)720-729
Number of pages10
JournalFood and Bioprocess Technology
Volume10
Issue number4
DOIs
Publication statusPublished - 1 Apr 2017

Keywords

  • Apple juice
  • Byssochlamys fulva
  • Soluble solids
  • Temperature

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