Aznar Arantxa, Fernández Pablo S, Periago Paula M, Palop Alfredo
Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Spain.
Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Spain Associated Unit: Universidad Politécnica de Cartagena - IATA (CSIC), Burjassot, Valencia, Spain.
Food Sci Technol Int. 2015 Jan;21(1):72-9. doi: 10.1177/1082013213514593. Epub 2013 Nov 29.
Yeasts are tolerant to acid pH values, are able to grow in anaerobic media and have minimum nutrition requirements. These capabilities enable them to survive and even grow in foods prepared from acid fruits or vegetables. Among yeasts, Candida is one of the genus most frequently isolated from fruit juices. Bacteriocins and essential oils from spices and aromatic herbs are an alternative to preservatives and other technological treatments and have the advantage that their natural origins do not lead to consumer rejection. However, before the food industry uses them on a large scale, it is necessary to know their effects on microorganisms. The objective of this research was to study the effect of different concentrations of nisin, thymol, carvacrol and cymene on the growth of Candida lusitaniae in pH 5 broth at 25 ℃, and their potential uses as food preservatives. The addition of nisin at the concentrations tested (up to 3 µmol L(-1)) did not affect the yeast growth. Thymol, carvacrol and cymene completely inhibited the yeast growth at concentrations over 1 mM for at least 21 days at 25 ℃. Below this concentration, inhibitions on yeast growth were observed at increasing concentrations. The effect of thymol was also proved in tomato juice. This study indicates the potential use of essential oils for preservation of minimally processed foods.
酵母能耐受酸性pH值，能够在厌氧培养基中生长，且营养需求极低。这些特性使它们能够在由酸性水果或蔬菜制成的食品中存活甚至生长。在酵母中，念珠菌是最常从果汁中分离出来的属之一。来自香料和芳香草本植物的细菌素和精油是防腐剂及其他工艺处理方法的替代品，其优势在于天然来源不会导致消费者反感。然而，在食品工业大规模使用它们之前，有必要了解它们对微生物的影响。本研究的目的是研究不同浓度的乳链菌肽、百里香酚、香芹酚和对异丙基甲苯在25℃下对pH 5肉汤中葡萄牙念珠菌生长的影响，以及它们作为食品防腐剂的潜在用途。在所测试的浓度（高达3 µmol L(-1)）下添加乳链菌肽对酵母生长没有影响。在25℃下，百里香酚、香芹酚和对异丙基甲苯在浓度超过1 mM时至少21天完全抑制酵母生长。低于此浓度时，随着浓度增加观察到对酵母生长的抑制作用。百里香酚在番茄汁中的效果也得到了证实。本研究表明精油在最少加工食品保鲜方面具有潜在用途。
