Belletti Nicoletta, Ndagijimana Maurice, Sisto Claudio, Guerzoni Maria E, Lanciotti Rosalba, Gardini Fausto
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via Fanin 46, 40127 Bologna, Italy.
J Agric Food Chem. 2004 Nov 17;52(23):6932-8. doi: 10.1021/jf049444v.
The aim of this research was to assess the antimicrobial activity of nine different industrial essences used in a soft drink factory in relation to their composition, as well as to verify the role of vapor pressure on their bioactivity. The essences were tested against a Saccharomyces cerevisiae strain isolated from spoiled soft drinks. The tests were carried out by adding the essences directly to a liquid medium or into the headspace of closed systems inoculated with the yeast. The headspace composition was evaluated through a solid phase microextraction-gas chromatography technique. The use of a mass spectrometer allowed the identification of the peaks detected. The microbial growth was indirectly monitored by measuring the metabolic CO2 released by the yeast. The results obtained indicated that the most effective essences were characterized by the highest concentration of some terpenes, such as citral, beta-pinene, and p-cymene. Moreover, all of the essences were more bioactive when added directly to the liquid medium.
本研究的目的是评估一家软饮料厂使用的九种不同工业香精的抗菌活性与其成分的关系，并验证蒸气压对其生物活性的作用。这些香精针对从变质软饮料中分离出的酿酒酵母菌株进行了测试。测试通过将香精直接添加到液体培养基中或接种酵母的封闭系统的顶空中进行。顶空成分通过固相微萃取 - 气相色谱技术进行评估。使用质谱仪可以鉴定检测到的峰。通过测量酵母释放的代谢二氧化碳间接监测微生物生长。所得结果表明，最有效的香精的特征是某些萜烯（如柠檬醛、β-蒎烯和对伞花烃）的浓度最高。此外，所有香精直接添加到液体培养基中时生物活性更高。
