Combined effect of sugar content and pH on the growth of a wild strain of Zygosaccharomyces rouxii and time for spoilage in concentrated apple juice
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- 作者：Huxuan Wang ; Zhongqiu Hu ; Fangyu Long ; Chunfeng Guo ; Chen Niu ; Yahong Yuan ; Tianli Yue ; yuetl305@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Zygosaccharomyces rouxii ; Concentrated apple juice ; Sugar content ; pH
- 刊名：Food Control
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：59
- 期：Complete
- 页码：298-305
- 全文大小：1217 K
文摘
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Growth of Zygosaccharomyces rouxii B-WHX-12-54 as a function of sugar content and pH was modelled.
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The main limiting factor affecting Z. rouxii B-WHX-12-54 growth in concentrated apple juice was pH.
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A pH value of 2.0 can completely inhibit Z. rouxii B-WHX-12-54 growth in concentrated apple juice.
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A pH value of 2.5 is enough to keep concentrated apple juice at 70 °Brix for 60 days.