Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii

• Autores: Maxwell Mewa-Ngongang, H.W. du Plessis, Ucrecia F. Hutchinson, Lukhanyo Mekuto, Seteno Ntwampe
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 23, Nº 4, 2017, págs. 358-370
• Idioma: inglés
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• Resumen

  • Biological antimicrobial compounds from yeast can be used to address the critical need for safer preservatives in food, fruit and beverages. The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785. The antimicrobial production system was modelled and optimised using response surface methodology, with 22.5 ℃ and pH of 5.0 being the optimum conditions. A new concept for quantifying spoilage organism inhibition was developed. The inhibition activity of the antimicrobial compounds was observed to be at a maximum after 17–23 h of fermentation, with C. pyralidae concentration being between 0.40 and 1.25 × 109 CFU ml−1, while its maximum specific growth rate was 0.31–0.54 h−1. The maximum inhibitory activity was between 0.19 and 1.08 l contaminated solidified media per millilitre of antimicrobial compound used. Furthermore, the antimicrobial compound formation rate was 0.037–0.086 l VZI ml−1 ACU h−1, respectively. The response surface methodology analysis showed that the model developed sufficiently described the antimicrobial compound formation rate 1.08 l VZI ml−1 ACU, as 1.17 l VZI ml−1 ACU, predicted under the optimum production conditions.