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In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent
A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0–1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae],...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2016
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5005353/ https://www.ncbi.nlm.nih.gov/pubmed/27630627 http://dx.doi.org/10.3389/fmicb.2016.01370 |
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author | Romero-Gil, Verónica Garrido-Fernández, Antonio Arroyo-López, Francisco N. |
author_facet | Romero-Gil, Verónica Garrido-Fernández, Antonio Arroyo-López, Francisco N. |
author_sort | Romero-Gil, Verónica |
collection | PubMed |
description | A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0–1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae], according to pH (range 3.5–5.0), and type of acidifying agent (HCl or pyruvic acid). The inhibitory effect of SM depended on the pH while that of CIN was scarcely influenced by it (except for LAB). LAB were more sensitive to SM, while yeasts were to CIN. The use of pyruvic acid for correction of pH always produced a reduction (compared to HCl) of the inhibitory power of both preservatives. The in silico models for HCl showed that, at pH 4.0, and growth probability 0.01, the LAB population might be inhibited by the presence in the medium of 150 mg/L SM or 1000 mg/L CIN, while in the case of yeasts, 450 mg/L SM, or 150 mg/L CIN are required. No growth of Enterobacteriaceae was observed at this (or lower) pH level. The results obtained may contribute to the stabilization of non-thermally treated table olive packaging. |
format | Online Article Text |
id | pubmed-5005353 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-50053532016-09-14 In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent Romero-Gil, Verónica Garrido-Fernández, Antonio Arroyo-López, Francisco N. Front Microbiol Microbiology A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0–1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae], according to pH (range 3.5–5.0), and type of acidifying agent (HCl or pyruvic acid). The inhibitory effect of SM depended on the pH while that of CIN was scarcely influenced by it (except for LAB). LAB were more sensitive to SM, while yeasts were to CIN. The use of pyruvic acid for correction of pH always produced a reduction (compared to HCl) of the inhibitory power of both preservatives. The in silico models for HCl showed that, at pH 4.0, and growth probability 0.01, the LAB population might be inhibited by the presence in the medium of 150 mg/L SM or 1000 mg/L CIN, while in the case of yeasts, 450 mg/L SM, or 150 mg/L CIN are required. No growth of Enterobacteriaceae was observed at this (or lower) pH level. The results obtained may contribute to the stabilization of non-thermally treated table olive packaging. Frontiers Media S.A. 2016-08-31 /pmc/articles/PMC5005353/ /pubmed/27630627 http://dx.doi.org/10.3389/fmicb.2016.01370 Text en Copyright © 2016 Romero-Gil, Garrido-Fernández and Arroyo-López. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Romero-Gil, Verónica Garrido-Fernández, Antonio Arroyo-López, Francisco N. In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title | In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title_full | In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title_fullStr | In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title_full_unstemmed | In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title_short | In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent |
title_sort | in silico logistic model for table olive related microorganisms as a function of sodium metabisulphite, cinnamaldehyde, ph, and type of acidifying agent |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5005353/ https://www.ncbi.nlm.nih.gov/pubmed/27630627 http://dx.doi.org/10.3389/fmicb.2016.01370 |
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