Effet antimicrobien d'une composition alimentaire naturelle à 5 °C pour contrôler le développement de candida métapsilosis dans la sauce ranch.

Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.

Résumé

Ranch sauce is very consumed in the USA, and despite having a very acid pH (3.5-4.5), some species of pathogenic yeasts have been detected in this type of sauces. On the other hand, consumers demand food with a clean label, free of chemical synthesis additives. The objective of this work has been to avoid the food contamination by Candida species, without the use of chemical preservatives in ranch sauce. The treatments were, one, using a common mixture of potassium sorbate and sodium benzoate, and the other, using a natural food composition rich in plant polyphenols (NFC) at 5ºC for 10 weeks. NFC showed partial fungicidal effect against C. metapsilosis, reducing two logarithmic units for 10 weeks. S/B decreased viable cells to non-detectable counts from the second week of the experiment. The incorporation of NFC opens the possibility of formulating clean label sauces without chemical preservatives.

Documents disponibles

Format PDF

Pages : 8

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.
  • Identifiant de la fiche : 30028089
  • Langues : Anglais
  • Source : X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Date d'édition : 11/11/2020

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