Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
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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Brazilian Journal of Microbiology |
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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 |
_version_ |
1752122209304838144 |