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Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces.

ABSTRACT: This article contains experimental data, images and methods for the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces. Mentioned data are related to the research article "Modeling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" (Zalazar et al., 2018) [1]. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-phenyl-2H-tetrazolium chloride and 2-methoxy-1,4-naphthoquinone as detection reagents. Furthermore, yeast growth was confirmed by plate count.

SUBMITTER: Zalazar AL

PROVIDER: S-EPMC6226588 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces.

Zalazar Aldana L AL Gliemmo María F MF Soria Marcelo M Campos Carmen A CA

Data in brief 20181027

This article contains experimental data, images and methods for the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces. Mentioned data are related to the research article "Modeling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations" (Zalazar et al., 2018) [1]. The growth was assessed colorimetrically by using 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-pheny ...[more]

PMID: 30450392

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Project description:Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is notorious for its extreme resistance to preservatives and ability to grow in excess of legally-permitted concentrations of preservatives. Extreme resistance was confirmed in 38 strains of Z. bailii to several weak-acid preservatives. Using the brewing yeast Saccharomyces cerevisiae as a control, tests showed that Z. bailii was ~3-fold more resistant to a variety of weak-acids but was not more resistant to alcohols, aldehydes, esters, ethers, ketones, or hydrophilic chelating acids. The weak acids were chemically very diverse in structure, making it improbable that the universal resistance was caused by degradation or metabolism. Examination of Z. bailii cell populations showed that extreme resistance to sorbic acid, benzoic acid and acetic acid was limited to a few cells within the population, numbers decreasing with concentration of weak acid to <1 in 1000. Re-inoculation of resistant sub-populations into weak-acid-containing media showed that all cells now possessed extreme resistance. Resistant sub-populations grown in any weak-acid preservative also showed ~100% cross-resistance to other weak-acid preservatives. Tests using (14)C-acetic acid showed that weak-acid accumulation was much lower in the resistant sub-populations. Acid accumulation is caused by acid dissociation in the higher pH of the cytoplasm. Tests on intracellular pH (pHi) in the resistant sub-population showed that the pH was much lower, ~ pH5.6, than in the sensitive bulk population. The hypothesis is proposed that extreme resistance to weak-acid preservatives in Z. bailii is due to population heterogeneity, with a small proportion of cells having a lower intracellular pH. This reduces the level of accumulation of any weak acid in the cytoplasm, thus conferring resistance to all weak acids, but not to other inhibitors.

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Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces.

Publications

Data supporting the growth/no growth interface of <i>Zygosaccharomyces bailii</i> in simulated acid sauces.

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