Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices

Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels...

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Principais autores:	Tremarin, Andréia, Aragão, Gláucia Maria Falcão, Salomão, Beatriz de Cássia Martins, Brandão, Teresa R. S., Silva, Cristina L. M.
Formato:	article
Idioma:	English
Publicado em:	Springer Nature
Assuntos:	Apple juice Byssochlamys fulva Soluble solids Temperature
Endereço do item:	https://repositorio.ufrn.br/handle/123456789/32322
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id	ri-123456789-32322
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spelling	ri-123456789-323222024-03-19T04:07:12Z Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices Tremarin, Andréia Aragão, Gláucia Maria Falcão Salomão, Beatriz de Cássia Martins Brandão, Teresa R. S. Silva, Cristina L. M. Apple juice Byssochlamys fulva Soluble solids Temperature Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. fulva growth was successfully proven for the range of conditions tested 2030 2021-04-26T18:49:56Z 2017-01-05 article Tremarin, Andréia ; ARAGÃO, GLÁUCIA M. F. ; SALOMÃO, BEATRIZ C. M. ; BRANDÃO, TERESA R. S. ; SILVA, CRISTINA L. M.. Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices. Food and Bioprocess Technology (Online), v. 1, p. 1-10, 2017. Disponível em: https://link.springer.com/article/10.1007%2Fs11051-017-4097-y Acesso em: 12 de set. de 2022 1935-5130 1935-5149 https://repositorio.ufrn.br/handle/123456789/32322 10.1007/s11947-016-1854-3 en application/pdf Springer Nature
institution	Repositório Institucional
collection	RI - UFRN
language	English
topic	Apple juice Byssochlamys fulva Soluble solids Temperature
spellingShingle	Apple juice Byssochlamys fulva Soluble solids Temperature Tremarin, Andréia Aragão, Gláucia Maria Falcão Salomão, Beatriz de Cássia Martins Brandão, Teresa R. S. Silva, Cristina L. M. Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
description	Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. fulva growth was successfully proven for the range of conditions tested
format	article
author	Tremarin, Andréia Aragão, Gláucia Maria Falcão Salomão, Beatriz de Cássia Martins Brandão, Teresa R. S. Silva, Cristina L. M.
author_facet	Tremarin, Andréia Aragão, Gláucia Maria Falcão Salomão, Beatriz de Cássia Martins Brandão, Teresa R. S. Silva, Cristina L. M.
author_sort	Tremarin, Andréia
title	Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
title_short	Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
title_full	Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
title_fullStr	Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
title_full_unstemmed	Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
title_sort	modeling the soluble solids and storage temperature effects on byssochlamys fulva growth in apple juices
publisher	Springer Nature
publishDate	2021
url	https://repositorio.ufrn.br/handle/123456789/32322
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Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices

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