Synergistic effect of Sodium Chloride,temperature and pH on growth of a cocktail of spoilage yeasts: a research note |
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| Affiliation: | 1. Centre de Recherche des Cordeliers, Inserm UMR-S 1138, 15 rue de l’école de Médecine, 75006 Paris, France;2. Université de Paris, UMR-S 1138, 15 rue de l’école de Médecine, 75006 Paris, France;3. Sorbonne Université, 15 rue de l’école de Médecine, 75006 Paris, France;4. AP–HP, Biochemistry and Hormonology Department, Tenon Hospital, 4 Rue de la Chine, 75020 Paris, France;5. Vital-IT Group, SIB Swiss Institute of Bioinformatics, Lausanne, Switzerland;6. Center for Integrative Genomics, University of Lausanne, Lausanne, Switzerland;7. Unité de Biologie Fonctionnelle et Adaptative, CNRS UMR 8251, Université de Paris, 4 rue Marie-Andrée Lagroua Weill Hallé, 75013 Paris, France;8. UMR 9198 Institut des Neurosciences Paris Saclay (Neuro-PSI), Université Paris-Sud, Université Paris-Saclay, bâtiment 447, 91405 Orsay cedex, France;9. Diabetology, Endocrinology, Nutrition, APHP - Bichat Hospital, 46 rue Henri Huchard, 75018 Paris, France;10. Centre for Research in Epidemiology and Population Health (CESP), INSERM, UMR-S 1018, University Paris-Sud, University Versailles Saint-Quentin, 16 av. Paul Vaillant Couturier 94800 Villejuif, France;1. Experimental Transplantation Surgery, Department of General, Visceral, and Vascular Surgery, Friedrich Schiller University of Jena, Jena, Germany;2. Department of Obstetrics and Gynecology, Wuhan Central Hospital, Wuhan, China;3. Experimental Medicine Center, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China;4. Department of Pathophysiology, Anhui Medical University, Hefei, China;5. Institute of Pathology, Klinikum Chemnitz, Chemnitz, Germany;6. Department of Drug Analysis, MVZ Labor Dessau GmbH, Dessau, Germany;1. Division of Child Health, Menzies School of Health Research, Charles Darwin University, NT, Australia;2. Queensland Lung Transplant Service, The Prince Charles Hospital, QLD, Australia;3. School of Medicine, The University of Queensland, QLD, Australia;4. Department of Respiratory Medicine, Princess Alexandra Hospital, QLD, Australia;5. Telethon Kids Institute, The University of Western Australia, WA, Australia;6. Department of Respiratory Medicine, Queensland Children''s Medical Research Institute, Royal Children''s Hospital, QLD, Australia;1. Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 14 rue Pierre et Marie Curie, F-94701 Maisons-Alfort, France;2. Department Exposure, Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, D-10589 Berlin, Germany;3. CREA Council for Agricultural Research and Economics, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy;1. Department of Infectious Diseases & Pathology, University of Florida, Gainesville, FL, USA;2. Department of Microbiology & Immunology, Montana State University, Bozeman, MT, USA;1. Department of Internal Medicine, CHU Tours, 2, boulevard Tonnellé, Tours, France;2. Department of Diabetology, CHU, Angers, France;3. Department of Hepatology, CHU, Angers, France;4. Department of Radiology, CHU, Angers, France;5. Department of Pneumology, CHU, Angers, France;6. Department of Vascular Explorations, CHU, Angers, France;7. Inserm UMR1069, “Nutrition, Growth and Cancer”, CHRU Bretonneau, University of Tours, 37044 Tours, France |
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| Abstract: | The effect of sodium chloride (0·5–10% w/v), pH (2·6–6·3) and temperature (1–22°C) were studied on the growth of a cocktail of food spoilage yeasts. The length of the lag phase and the time taken to reach the level of 106cfu ml?1were calculated for each set of conditions. It was found that the lag phase constituted as little as 21% of the total time to reach 106cfu ml?1when the yeasts were grown in favourable conditions and as much as 62% of the total time when more extreme conditions were used. It was concluded that the lag phase was the most important factor affecting the spoilage potential of chilled foods with low pH and high salt values. The single most effective factor in reducing the growth rate of yeasts was temperature. The lag phase was 15, 38, 270, 630 and 875 h when the temperature was 15, 8, 4, 2 and 1°C respectively. At any single temperature, there appeared to be a synergistic effect of NaCl and pH and under the most extreme conditions tested (1°C; pH 5·8; 6% NaCl), the lag phase was over 1000 h. These data have implications for the spoilage potential of high salt, reduced pH foods stored at chill temperatures. |
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