Food spoilage yeasts: effects of pH, NaCl and temperature on growth
Food spoilage yeasts: effects of pH, NaCl and temperature on growth
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DOI：
10.1016/s0956-7135(98)00151-0
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发表时间：
1999-02-01
期刊：
影响因子：
6
通讯作者：
Betteridge, RJ
中科院分区：
文献类型：
--
作者：
Betts, GD;Linton, P;Betteridge, RJ
温度（8和22摄氏度），pH值（2.5-6.0）和NaCl浓度（0.4- 8%w/v）的影响进行了评估的时间生长的13株酵母代表五个属：德巴利酵母，毕赤酵母，接合酵母，假丝酵母和酵母。在三种因素的各种组合下制备实验室培养基，用单个酵母接种，孵育最多56天，并观察浑浊迹象。在22摄氏度下，13种酵母菌中有12种能够在8%的NaCl中生长，尽管生长速度差异很大，需要1天（季也蒙念珠菌）和32天（霍氏念珠菌）才能达到浊度。所有13个物种都能够在pH 2.5下生长，尽管在此pH下允许生长的最大NaCl浓度范围为0.8%（德巴利酵母属）。8%（8种）。当温度降低到8摄氏度时，允许生长的最高盐水平通常较低，只有五个物种能够在8%NaCl下生长。此外，允许生长的最低pH值增加，13个物种中只有10个在pH 2.5下生长。在较低温度下，NaCl和pH之间存在明显的协同效应。例如，对于近平滑假丝酵母，当pH为4.5、4、3.5和3时，允许生长的最大NaCl浓度分别为6.4、4.8、3.2和1.6%。这些数据有一个低pH值冷冻产品的生产商的应用程序，并可用于评估新的和现有的产品配方的腐败潜力。(C)1998由Elsevier Science Ltd.出版。保留所有权利。
The effects of temperature (8 and 22 degrees C), pH (2.5-6.0) and NaCl concentration (0.4-8% w/v) were evaluated on the time to growth for 13 strains of yeasts representing five genera: Debaryomyces, Pichia, Zygosaccharomyces, Candida and Saccharomyces. Laboratory media were made at various combinations of the three factors, inoculated with the individual yeasts, incubated for up to a maximum of 56 days and observed for signs of turbidity. At 22 degrees C, 12 of the 13 yeast species tested were able to grow at 8% NaCl, although the rate of growth varied considerably, taking between 1 day (Candida guilliermondii) and 32 days (Candida holmii) to reach turbidity. All 13 species were able to grow at pH 2.5, although the maximum NaCl concentration permitting growth at this pH ranged from 0.8% (Debaryomyces sp.) to 8% (eight species). When the temperature was reduced to 8 degrees C, the maximum salt level permitting growth was generally lower and only five species were able to grow at 8% NaCl. In addition, the minimum pH permitting growth was increased and only 10 of the 13 species grew at pH 2.5. It was evident that there was a synergistic effect between NaCl and pH at the lower temperature. For example, for Candida parapsilosis the maximum NaCl concentration permitting growth was 6.4, 4.8, 3.2 and 1.6% when the pH was 4.5, 4, 3.5 and 3 respectively. These data have an application to producers of low pH chilled products and could be used to assess the spoilage potential of new and existing product formulations. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.