含有高氧气和高二氧化碳的大气环境会抑制与食品相关霉菌的生长。
High-oxygen and high-carbon dioxide containing atmospheres inhibit growth of food associated moulds.
作者信息
Hoogerwerf S W, Kets E P W, Dijksterhuis J
机构信息
ATO B.V., Department of Preservation Technology and Food Safety, Wageningen, The Netherlands.
出版信息
Lett Appl Microbiol. 2002;35(5):419-22. doi: 10.1046/j.1472-765x.2002.01211.x.
AIMS
The objective of this study was to determine the relationship between the growth of three foodborne fungi and high-oxygen modified atmosphere.
METHODS AND RESULTS
Petri dishes were incubated in a series of connected flasks, which were placed in a climatized room and flushed continuously with the desired gas atmosphere. A combination of 80% oxygen and 20% carbon dioxide resulted in reduced growth of Rhizopus stolonifer, Botrytis cinerea and Penicillium discolor compared with ambient atmosphere conditions. Combining 80% oxygen and 20% carbon dioxide at 10 degrees C arrested growth of B. cinerea for 17 d while an elevated carbon dioxide concentration only inhibited growth up to 11 d. In addition, the peroxidase activity was doubled at 80% oxygen and decreased when 10% carbon dioxide was present.
IMPACT OF THE STUDY
This study demonstrates the potential use of elevated oxygen levels in a modified atmosphere to inhibit food-associated mould growth.
目的
本研究的目的是确定三种食源真菌的生长与高氧改良气氛之间的关系。
方法与结果
将培养皿置于一系列相连的烧瓶中，这些烧瓶放置在气候控制的房间内，并用所需的气体气氛持续冲洗。与环境气氛条件相比，80%氧气和20%二氧化碳的组合导致匍枝根霉、灰葡萄孢和变色青霉的生长减少。在10摄氏度下，80%氧气和20%二氧化碳的组合使灰葡萄孢的生长停滞17天，而二氧化碳浓度升高仅能抑制生长11天。此外，在80%氧气条件下过氧化物酶活性加倍，而当存在10%二氧化碳时活性降低。
研究的影响
本研究证明了在改良气氛中提高氧气水平对抑制与食品相关的霉菌生长的潜在用途。
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