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Screening for heat-resistant reference yeast isolate in orange juice

机译：粉体筛选耐热参考酵母分离橙汁

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摘要

This study details a screening process for yeast species that may be used as reference microorganisms for mild thermal processing of orange juice. In the initial step, 17 different strains of spoilage yeasts with similar initial populations (6.0-7.0 log CFU/mL) and growth stage (middle stationary phase) were subjected to equal heating process (55 °C, 5 min) in Yeast Peptone Glucose Broth (pH 6.06). The change in populations observed ranged from 3.33 log CFU/mL (Pichia fermentans BFE-38) to 6.53 log CFU/mL (Torulaspora delbrueckii BFE-37). In the second step of the screening, 6 of the most resistant strains were further challenged in an orange juice suspending medium (pH 3.88, 10.02 °Brix, 0.82% citric acid) at different heating temperatures (50, 53, 55, 57, and 60 °C). The decimal reduction times (DT values) and thermal resistant constants (z values) were determined. Results showed that all tested yeasts exhibited first-order, log-linear inactivation behavior (R2 0.90-0.99). As expected, significant (P < 0.05) reduction in the DT values were observed with increasing temperature. P. fermentans BFE-38 exhibited the greatest Dvalues at 50-55 °C. However, the test isolate with the greatest z-value was found to be P. anomala (BIOTECH 2205).
机译：本研究细节细节酵母物种的筛选方法，可用作橙汁温和热加工的参考微生物。在初始步骤中，将具有相似初始群体（6.0-7.0对数CFU / ml）和生长阶段（中间稳定性相）的17种不同的腐败酵母株（6.0-7.0 Log CFU / ml），在酵母蛋白葡萄糖中进行相等的加热过程（55℃，5分钟）肉汤（pH 6.06）。观察到的种群的变化范围从3.33 log cfu / ml（pichia发酵蛋白bfe-38）到6.53 log cfu / ml（Torulaspora delbrueckii bfe-37）。在筛选的第二步中，在不同加热温度下在橙汁悬浮培养基（pH 3.88,102°Brix，0.82％柠檬酸）中进一步攻击6个最抗性菌株（50,53,55,57和60°C）。测定十进制减少时间（DT值）和热阻常数（Z值）。结果表明，所有测试的酵母都表现出一阶，对数线性灭活行为（R2 0.90-0.99）。随着预期的，随着温度的增加，观察到DT值的显着（P <0.05）。 P. FERMENTANS BFE-38在50-55°C下展出了最大的无视。然而，发现具有最大Z值的试验分离物是P. Anomala（Biotech 2205）。

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  • 来源
    《Food microbiology》 |2021年第4期|103639.1-103639.7|共7页
  • 作者

    Gerieka R. Anapi; Richard Paolo M. Aba; Alonzo A. Gabriel;

  • 作者单位

    Laboratory of Food Microbiology and Hygiene Department of Food Science and Nutrition College of Home Economics Alonso Hall A Me. Regidor Street University of the Philippines Diliman 1101 Quezon City Philippines;

    Laboratory of Food Microbiology and Hygiene Department of Food Science and Nutrition College of Home Economics Alonso Hall A Me. Regidor Street University of the Philippines Diliman 1101 Quezon City Philippines;

    Laboratory of Food Microbiology and Hygiene Department of Food Science and Nutrition College of Home Economics Alonso Hall A Me. Regidor Street University of the Philippines Diliman 1101 Quezon City 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

    Spoilage yeasts; Thermal inactivation; Thermal processing; DT value; z value; Orange juice;

    机译：腐败酵母;热失活;热处理;dt值;Z价值;橙汁;

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