Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts.
Food Chem
; 289: 461-467, 2019 Aug 15.
Article
en En
| MEDLINE
| ID: mdl-30955637
ABSTRACT
Head-space (HS) gas chromatography (GC) coupled to mass spectrometry (MS) is proposed for the assessment of the contamination of mayonnaise as an alternative to plate counting, which is the technique commonly used for evaluating microbial contamination. More specifically, this method was applied in the detection of Candida metapsilosis and Zygosaccharomyces bailii, both of great importance in term of food spoilage since they are resistant to many of the common methods of food preservation. Different chemometric models were investigated using the data obtained by GC-MS (m/z profile, area of the chromatographic peaks and entire chromatographic profile), in order to obtain the highest classification success. The best results were obtained using the chromatographic profile (success rate of 92%). Contaminated samples could also be classified according to the concentration of yeast, obtaining a success rate of 87.5%. Finally, a chemometric model was constructed in an attempt to differentiate between strains.
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Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Condimentos
/
Microbiología de Alimentos
/
Cromatografía de Gases y Espectrometría de Masas
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article
País de afiliación:
España