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Zalazar AL, Gliemmo MF, Campos CA. Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food Res Int. 2016;85:200-208doi: 10.1016/j.foodres.2016.04.040.
Zalazar, A. L., Gliemmo, M. F., & Campos, C. A. (2016). Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food research international (Ottawa, Ont.), 85200-208. https://doi.org/10.1016/j.foodres.2016.04.040
Zalazar, Aldana L, et al. "Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces." Food research international (Ottawa, Ont.) vol. 85 (2016): 200-208. doi: https://doi.org/10.1016/j.foodres.2016.04.040
Zalazar AL, Gliemmo MF, Campos CA. Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food Res Int. 2016 Jul;85:200-208. doi: 10.1016/j.foodres.2016.04.040. Epub 2016 Apr 30. PMID: 29544836.
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Food Res Int. 2016 Jul;85:200-208. doi: 10.1016/j.foodres.2016.04.040. Epub 2016 Apr 30.

Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces.

Food research international (Ottawa, Ont.)

Aldana L Zalazar, María F Gliemmo, Carmen A Campos

Affiliations

  1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina.
  2. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina. Electronic address: [email protected].

PMID: 29544836 DOI: 10.1016/j.foodres.2016.04.040

Abstract

The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated. Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth. Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μ

Copyright © 2016 Elsevier Ltd. All rights reserved.

Keywords: Guar gum; Oil; Simulating acid sauces; Structure; Xanthan gum; Zygosaccharomyces bailii

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