Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach
Braz. j. microbiol
;
49(1): 112-119, Jan.-Mar. 2018. tab, graf
Article
in English
| LILACS
| ID: biblio-889190
ABSTRACT
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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Index:
LILACS (Americas)
Main subject:
Monascus
/
Olea
/
Food Preservation
Type of study:
Evaluation studies
/
Prognostic study
Language:
English
Journal:
Braz. j. microbiol
Journal subject:
Microbiology
Year:
2018
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Federal Rural University of Rio de Janeiro/BR
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