• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Ultraviolet-C resistance of selected spoilage yeasts in orange juice
【24h】

Ultraviolet-C resistance of selected spoilage yeasts in orange juice

机译：橙汁中精选变质酵母的抗紫外线-C

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (Duv-c) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 degrees Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth stage of the cells prior to harvesting and eventual UV-C challenge studies. Approximately 4-5 log CFU/ml cells in the mid-stationary growth phase (30.3 tO 39.9 h, 25 degrees C) were suspended in 4 ml turbulent flowing juice and subjected to UV-C irradiation at an incident surface irradiance of 3.64-4.97 mW/cm(2). The inactivation rates of each yeast and their composited inoculum were determined using 2 methods namely, the linear regression and Baranyi and Roberts (1994) model-fitting. Results showed that the yeasts exhibited either log-linear or biphasic inactivation behavior with downward concavity or inactivation lag. Regardless of the method of determination, Cryptococcus albidus (LJY1) exhibited the significantly greatest (p 0.05) UV-C resistance with Duv-c values of 1924.31 and 2174.63 mJ/cm(2). On the other hand, Candida parapsilosis was determined to be least resistant with a Duv-c values of 245.83 and 357.88 mJ/cm(2). Majority of the Duv-c values determined from the modelfitting were greater than those calculated from linear regression. However, only those determined for the composited inoculum were significantly different. The results of this study address knowledge gaps pertinent to the UV-C resistance of less studied spoilage yeast, and help in better understanding the utility of this nonthermal food processing technology.
机译：这项研究确定了减少橙汁中的17种腐败酵母及其复合接种物的90％群体（Duv-c）（pH 3.71、11.60度白利糖度，0.55％柠檬酸，2.46％）所需的UV-C（UV-C）剂量w / v不溶性固体）。首先建立所有测试酵母的生长参数，以在收获和最终的UV-C攻击研究之前标准化细胞的生长阶段。将约4-5 log CFU / ml处于中期静止生长阶段（30.3 tO 39.9 h，25摄氏度）的细胞悬浮在4 ml湍流的果汁中，并在入射表面辐照度为3.64-4.97的条件下进行UV-C辐照毫瓦/厘米（2）。使用线性回归和Baranyi and Roberts（1994）模型拟合这两种方法确定每种酵母及其复合接种物的失活率。结果表明，酵母表现出对数线性或双相失活行为，具有向下的凹度或失活滞后。无论采用哪种测定方法，隐球菌（LJY1）的UV-C抵抗力都最大（p <0.05），Duv-c值为1924.31和2174.63 mJ / cm（2）。另一方面，假丝酵母​​被确定为抵抗力最低，Duv-c值为245.83和357.88 mJ / cm（2）。通过模型拟合确定的Duv-c值多数大于通过线性回归计算的值。但是，只有那些确定为复合接种物的样品才显着不同。这项研究的结果解决了与较少研究的腐败酵母抗紫外线相关的知识空白，并有助于更好地了解这种非热食品加工技术的实用性。

著录项

  • 来源
    《Food microbiology》 |2019年第4期|73-81|共9页
  • 作者

    Feliciano Rodney J.; Estilo Emil Emmanuel C.; Nakano Hiroyuki; Gabriel Alonzo A.;

  • 作者单位

    Hiroshima Univ, Grad Sch Biosphere Sci, Dept Biofunct Sci & Technol, Lab Food Microbiol & Hyg, 1-4-4 Kagamiyama, Higashihiroshima 7398528, Japan;

    Univ Philippines Diliman, Coll Home Econ, Dept Food Sci & Nutr, Lab Food Microbiol & Hyg, Alonso Hall,A Ma Regidor St,Diliman Campus, Quezon City 1101, Philippines;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号