title: On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media.
abstract: Growth/no growth (G/NG) studies that include the effect of medium structure have typically been performed for (pathogenic) bacteria and on the basis of gelatin/agar as a gelling agent. In this study, the growth potential of the spoilage yeast Zygosaccharomyces bailii was investigated in two model systems that resemble the macroscopic physicochemical and rheological properties of acidic sauces. In a Carbopol model system, the effect of pH (3.5-4.5), glycerol concentration (17-32%), acetic acid concentration (1.5-2.0%) and medium structure (3 levels) was investigated. In xanthan gum, the behavior of the yeast was studied at different levels of pH (3.5-4.5), NaCl concentration (0.5-13.5%), acetic acid concentration (0-2.0%) and medium structure (2 levels). Rheologically, viscoelastic moduli failed to discriminate between different forms of microbial growth, whereas yield stress data appeared to provide a better indication. In general, G/NG results revealed an unexpected increase of growth probability as a function of medium structure, both at 22 and 30 °C. Whether this behavior is the result of an underlying growth-promoting mechanism could not be explained from a macroscopic point of view (e.g., macrorheology, a(w)), but may be more related to the local microscopic properties of the gels. In a second part of this study, the potential use and information content of optical density measurements for G/NG data collection in structured media were critically evaluated and confronted with their practical relevance to the food industry.
authors.affiliation: CPMF2-Flemish Cluster Predictive Microbiology in Foods, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: Mertens
authors.forename: E
authors.initials: E
authors.lastname: Van Derlinden
authors.forename: T D T
authors.initials: TD
authors.lastname: Dang
authors.forename: A M
authors.initials: AM
authors.lastname: Cappuyns
authors.forename: A
authors.initials: A
authors.lastname: Vermeulen
authors.forename: J
authors.initials: J
authors.lastname: Debevere
authors.forename: P
authors.initials: P
authors.lastname: Moldenaers
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: A H
authors.initials: AH
authors.lastname: Geeraerd
authors.forename: J F
authors.initials: JF
authors.lastname: Van Impe
mesh_terms: D000180:Acrylic Resins; D003470:Culture Media; D005516:Food Microbiology / Q000379:methods*; D008828:Microbiological Techniques / Q000379:methods; D011135:Polysaccharides, Bacterial / Q000494:pharmacology*; D011145:Polyvinyls / Q000494:pharmacology*; D012212:Rheology; D020068:Zygosaccharomyces / Q000254:growth & development*
chemical_list: D000180:Acrylic Resins; D003470:Culture Media; D011135:Polysaccharides, Bacterial; D011145:Polyvinyls; C006912:carboxypolymethylene; C002563:xanthan gum