Biomaterial Database

Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii. 1994

T Deak, and L R Beuchat

Department of Food Science and Technology, University of Georgia, Griffin 30223-1797.

In recent years, modeling for the purpose of predicting microbiological spoilage of foods has gained much interest. Predictive modeling requires a concentrated mathematical and experimental approach; to collect data of adequate quality is a technically demanding task when several experimental parameters are involved. Rapid, non-traditional, automated techniques are particularly useful in modeling. Of these, electrometric techniques appear to be most promising. Indirect conductimetry was used to study the effect of temperature, aw, pH and potassium sorbate concentration on the growth of Zygosaccharomyces bailii. The automated Malthus 2000 instrument proved to be convenient for gathering a large amount of data that were then used to develop polynomial models describing the response of the yeast to combinations of experimental factors in terms of conductimetric detection time and maximum rate of change in conductance. Results demonstrated that indirect conductimetry is suitable for monitoring the effect of environmental factors on the growth and activity of Z. bailii and perhaps other food spoilage yeasts.

UI	MeSH Term	Description	Entries
D008962	Models, Theoretical	Theoretical representations that simulate the behavior or activity of systems, processes, or phenomena. They include the use of mathematical equations, computers, and other electronic equipment.	Experimental Model,Experimental Models,Mathematical Model,Model, Experimental,Models (Theoretical),Models, Experimental,Models, Theoretic,Theoretical Study,Mathematical Models,Model (Theoretical),Model, Mathematical,Model, Theoretical,Models, Mathematical,Studies, Theoretical,Study, Theoretical,Theoretical Model,Theoretical Models,Theoretical Studies
D003217	Conductometry	Determination of the quantity of a material present in a mixture by measurement of its effect on the electrical conductivity of the mixture. (Webster, 3d ed)	Titration, Conductometric,Conductometric Titration,Conductometric Titrations,Titrations, Conductometric
D004718	Saccharomycetales	An order of fungi in the phylum Ascomycota that multiply by budding. They include the telomorphic ascomycetous yeasts which are found in a very wide range of habitats.	Budding Yeast,Endomycetales,Endomycopsis,Yeast, Budding,Budding Yeasts,Endomycetale,Endomycopses,Saccharomycetale,Yeasts, Budding
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D006863	Hydrogen-Ion Concentration	The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH	pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D013011	Sorbic Acid	Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses.	Hexadienoic Acid,Propenylacrylic Acid,Potassium Sorbate,Sodium Sorbate,Acid, Hexadienoic,Acid, Propenylacrylic,Acid, Sorbic,Sorbate, Potassium,Sorbate, Sodium
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures
D015003	Yeasts	A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are SACCHAROMYCES CEREVISIAE; therapeutic dried yeast is YEAST, DRIED.	Yeast