Data/hora: 05/06/2024 10:05:29

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach	
Autores: 	Cappato,Leandro P.; Martins,Amanda M. Dias; Ferreira,Elisa H.R.; Rosenthal,Amauri.	
Data: 	2018-03-01	
Ano: 	2018	
Palavras-chave: 	Preservatives; Monascus ruber; Face-Centered Central Composite Design; Design; Table olives.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1016/j.bjm.2017.05.009	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.49 n.1 2018	
Fonte: 	info:eu-repo/semantics/openAccess