Validation of a predictive model for the growth of chalk yeasts on bread

The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophi...

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Bibliographic Details
Published in:International journal of food microbiology 2015-07, Vol.204, p.47-54
Main Authors: Burgain, Anaïs, Bensoussan, Maurice, Dantigny, Philippe
Format: Article
Language:English
Subjects:
Bread
Bread - microbiology
Culture Media
Food Contamination
Food Microbiology
Hydrogen-Ion Concentration
Hyphopichia burtonii
Models, Theoretical
Pichia anomala
Predictive mycology
Saccharomycetales - growth & development
Saccharomycopsis fibuligera
Temperature
Water
Yeasts - growth & development
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Summary:The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15–25°C, 0.91–0.97 aw, and pH4.6–6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera on bread was about 2 fold that obtained on Sabouraud. Due to reproduction by budding, P. anomala exhibited low growth on Sabouraud and bread. However, this species is of major concern in the baker's industry because of the production of ethyl acetate in bread. •Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera are “chalk yeasts” responsible for bread spoilage.•Cardinal values for temperature and water activities were provided for these yeasts.•All yeasts were xerophilic, and exhibited minimum temperature for growth close to the freezing point.•The combined effect of T, aw, and pH on their growth was modelled by the gamma-concept and validated on bread.•The optimal growth rate on bread was given for these yeasts.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2015.03.026