EFFECT OF TEMPERATURE ON THE SPOILAGE OF STORED PEAS BY RHODOTORULA-GLUTINIS
EFFECT OF TEMPERATURE ON THE SPOILAGE OF STORED PEAS BY RHODOTORULA-GLUTINIS
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DOI：
10.1016/s0740-0020(89)80021-8
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发表时间：
1989-01-01
期刊：
影响因子：
--
通讯作者：
BUICK R K
中科院分区：
文献类型：
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作者：
COLLINS M A;BUICK R K
在 -18 至 +15°C 温度范围内储存的经热烫、表面灭菌的豌豆上，精神营养性粉红酵母红酵母 FMT157 的数量增加。滞后期的持续时间和生长速率与孵化温度直接相关。酵母的生长受到豌豆中可用碳水化合物总量的限制。通过顶空挥发物分析确定的风味变化表明，尽管从接种和未接种的豌豆样品中分离出醇和乙醛，但在培养期早期的酵母接种样品中检测到了相当多的己醛，表明由于脂氧合酶活性，脂质氧化水平较高。因此，酵母来源的酶似乎补偿了冷冻前热烫过程所破坏的类似豌豆来源的酶的损失。此外，在一定温度下，接种酵母的豌豆中会形成 2-甲基呋喃。
The population of the psychotrophic pink yeast Rhodotorula glutinis FMT157 increased in numbers on blanched, surface sterilised peas stored at temperatures in the range -18 to +15.degree.C. The duration of lag phase and rate of growth were directly related to incubation temperature. Yeast growth was limited by the total quantity of carbohydrate available in the peas. Flavour changes determined by the analysis of headspace volatiles showed that although alcohols and ethanal were isolated from both inoculated and uninoculated pea samples, considerably more hexanal was detected in yeast inoculated samples earlier in the incubation period, indicating a higher level of lipid oxidation due to lipoxygenase activity. Thus it would appear that yeast derived enzymes were compensating for loss of similar pea derived enzymes destroyed by the blanching process prior to freezing. In addition 2-methyl furan was formed in yeast inoculated peas at temperatures