• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Mentha piperita L. essential oil inactivates spoilage yeasts in fruit juices through the perturbation of different physiological functions in yeast cells
【24h】

Mentha piperita L. essential oil inactivates spoilage yeasts in fruit juices through the perturbation of different physiological functions in yeast cells

机译：薄荷（Mentha piperita L.）精油通过扰动酵母细胞中不同的生理功能来灭活果汁中的腐败酵母

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 evaluated the efficacy of the essential oil from Mentha piperita L. (MPEO) to inactivate cells of the potentially spoilage yeasts Candida albicans, Candida tropicalis, Pichia anomala and Saccharomyces cerevisiae in cashew, guava, mango and pineapple juices during 72 h of refrigerated storage. Damage in different physiological functions caused by MPEO in S. cerevisiae in cashew and guava juices were investigated using flow cytometry (FC). The effects of the incorporation of an effective anti-yeast MPEO dose on sensory characteristics of juices were also evaluated. MPEO displayed minimum inhibitory concentration of 1.875 mu L/mL against all tested yeasts. A5 log reduction in counts of C. albicans, P. anomala and S. cerevisiae was observed in cashew and guava juices with 7.5 and 3.75 mu L/mL MPEO. Tested MPEO concentrations (1.875, 3.75 and 7.5 mu L/mL) were not effective to cause5 log reduction in counts of target yeasts in mango and pineapple juices during 72 h of exposure. Incorporation of 1.875 mu L/mL MPEO in cashew and guava juices strongly compromised membrane permeability, membrane potential, enzymatic activity and efflux pump activity in S. cerevisiae cells. This same MPEO concentration did not affect appearance, odor and viscosity in fruit juices, but negatively affected their taste and aftertaste. These results show the efficacy of MPEO to inactivate potentially spoilage yeasts in fruit juices through disturbance of different physiological functions in yeast cells. However, the combined use of MPEO with other technologies should be necessary to decrease its effective anti-yeast dose in fruit juices and, consequently, the possible negative impacts on specific sensory properties of these products.
机译：这项研究评估了薄荷（Mentha piperita L.）（MPEO）精油在冷藏72小时的腰果，番石榴，芒果和菠萝汁中使潜在变质酵母白色念珠菌，热带念珠菌，异常毕赤酵母和酿酒酵母的细胞失活的功效。存储。使用流式细胞仪（FC）研究了腰果和番石榴汁中啤酒酵母中MPEO对不同生理功能的损害。还评估了掺入有效抗酵母MPEO剂量对果汁感官特性的影响。 MPEO对所有测试酵母的最低抑制浓度为1.875μL / mL。在腰果和番石榴汁中，MPEO分别为7.5和3.75μL/ mL时，白色念珠菌，奇异假单胞菌和酿酒酵母的计数降低了> 5。经测试的MPEO浓度（1.875、3.75和7.5μL / mL）在暴露72小时内不能有效导致芒果和菠萝汁中目标酵母的计数减少> 5 log。在腰果和番石榴汁中加入1.875μL / mL MPEO会极大地损害酿酒酵母细胞的膜通透性，膜电位，酶活性和外排泵活性。相同的MPEO浓度不会影响果汁的外观，气味和粘度，但会对果汁的味道和余味产生负面影响。这些结果表明，MPEO通过破坏酵母细胞中不同生理功能来灭活果汁中可能变质的酵母的功效。但是，应将MPEO与其他技术结合使用，以减少其在果汁中的有效抗酵母菌剂量，因此可能对这些产品的特定感官特性产生负面影响。

著录项

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