Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango Puree

Probabilistic microbial modeling using logistic regression was used to predict critical temperatures to inhibit for at least 35 d Zygosaccharomyces bailii growth in a pH 3.5 mango puree formulated with 1000 ppm of potassium sorbate (KS) or sodium benzoate (NaB) at selected a w (0.99, 0.98, or 0.97). The probability of growth was calculated, thereby ascertaining the set conditions and critical temperatures required inhibiting yeast growth for different storage times. Using the logistic model, with a growth probability of 0.05, critical temperatures were higher for KS than for NaB. Use of KS to inhibit Z. bailii growth enabled for mango puree 30 d of storage at 6.4 °C.