Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide
Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide
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DOI：
10.1007/s00203-023-03689-4
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发表时间：
2023-11-01
影响因子：
2.8
通讯作者：
Bai，Yanhong
中科院分区：
文献类型：
--
作者：
Niu，Liyuan;Wu，Zihao;Bai，Yanhong
酵母菌是果汁中常见的腐败微生物之一。研究了香芹酚对S.中压二氧化碳（MPCO 2）使细菌灭活。结果表明，香芹酚可协同增强对S的抗真菌活性。MPCO2.随着香芹酚浓度（20-160 μg/mL）、CO2压力（1.5-3.5 MPa）、处理温度（20-40 °C）和处理时间（15-60 min）的增加，香芹酚与MPCO 2联合作用对S. AE逐渐增加，且显著强于任一单一处理。在香芹酚存在下，MPCO 2使S.酿酒酵母，包括膜通透性的增加，和膜电位和完整性的损失。MPCO 2和香芹酚联合作用也加重了S.降低细胞内ATP和蛋白质含量。这项研究表明香芹酚和加压CO2作为食品巴氏杀菌的替代技术的潜力。
Saccharomyces cerevisiaeis one of the common spoilage microorganisms in fruit juices. This paper investigated the influences of carvacrol onS. cerevisiaeinactivation by mild pressure carbon dioxide (MPCO2). The results demonstrated that carvacrol synergistically enhanced the antifungal activity againstS. cerevisiaeof MPCO2. With the increase of carvacrol concentration (20–160 µg/mL), CO2pressure (1.5–3.5 MPa), process temperature (20–40 °C), and treatment time (15–60 min), the inactivation effect of carvacrol combined with MPCO2onS. cerevisiaewas gradually increased and significantly stronger than either single treatment. In the presence of carvacrol, MPCO2severely disordered the plasma membrane ofS. cerevisiae, including the increase of membrane permeability, and the loss of membrane potential and integrity. MPCO2and carvacrol in combination also aggravated the mitochondrial depolarization ofS. cerevisiaeand reduced intracellular ATP and protein content. This study suggests the potential of carvacrol and pressurized CO2as an alternative technology for food pasteurization.