Effect of sweet humectants on stability and antimicrobial action of sorbates.
Effect of sweet humectants on stability and antimicrobial action of sorbates.
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DOI：
10.1111/j.1365-2621.2004.tb15513.x
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发表时间：
2004-01-01
影响因子：
3.9
通讯作者：
Gerschenson, L. N.
中科院分区：
文献类型：
--
作者：
Gliemmo, M. F.;Campos, C. A.;Gerschenson, L. N.
在水溶液体系（pH 3.0）中研究了葡萄糖或多元醇对山梨酸盐稳定性及其抗菌作用的影响。所有保湿剂促进防腐剂降解，但多元醇减少布朗宁的发展。降低水分活度并不抑制酵母菌的生长，但木糖醇增加了滞期，降低了生长速率和稳定期水平。山梨酸盐对Z.对于水活度为0.971的体系，当存在山梨糖醇或木糖醇时，贝氏生长获得略低的值（0.020%w/w）。在35°C下储存3周后，防腐剂的残留水平小于所有研究系统的MIC，不含保湿剂的系统除外。
The effects of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces bailii, but xylitol increased the lag phase and decreased the growth rate and the stationary phase level. Sorbate minimum inhibitory concentration (MIC) concerning Z. bailii growth acquired slightly lower values (0.020% w/w) when sorbitol or xylitol were present for systems with water activity of 0.971. The residual level of the preservative after 3 wk of storage at 35°C was smaller than the MIC for all studied systems with the exception of the humectant-free system.