Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach

Detalhes bibliográficos
Autor(a) principal: Cappato,Leandro P.
Data de Publicação: 2018
Outros Autores: Martins,Amanda M. Dias, Ferreira,Elisa H.R., Rosenthal,Amauri
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112
Resumo: ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.
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spelling Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approachPreservativesMonascus ruberFace-Centered Central Composite DesignDesignTable olivesABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.Sociedade Brasileira de Microbiologia2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112Brazilian Journal of Microbiology v.49 n.1 2018reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2017.05.009info:eu-repo/semantics/openAccessCappato,Leandro P.Martins,Amanda M. DiasFerreira,Elisa H.R.Rosenthal,Amaurieng2018-02-20T00:00:00Zoai:scielo:S1517-83822018000100112Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2018-02-20T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
title Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
spellingShingle Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
Cappato,Leandro P.
Preservatives
Monascus ruber
Face-Centered Central Composite Design
Design
Table olives
title_short Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
title_full Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
title_fullStr Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
title_full_unstemmed Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
title_sort Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
author Cappato,Leandro P.
author_facet Cappato,Leandro P.
Martins,Amanda M. Dias
Ferreira,Elisa H.R.
Rosenthal,Amauri
author_role author
author2 Martins,Amanda M. Dias
Ferreira,Elisa H.R.
Rosenthal,Amauri
author2_role author
author
author
dc.contributor.author.fl_str_mv Cappato,Leandro P.
Martins,Amanda M. Dias
Ferreira,Elisa H.R.
Rosenthal,Amauri
dc.subject.por.fl_str_mv Preservatives
Monascus ruber
Face-Centered Central Composite Design
Design
Table olives
topic Preservatives
Monascus ruber
Face-Centered Central Composite Design
Design
Table olives
description ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1016/j.bjm.2017.05.009
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.49 n.1 2018
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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