Institute of Food Science and Biotechnology, Food Microbiology and Hygiene, Hohenheim University, 70599 Stuttgart, Germany.
Institute of Food Science and Biotechnology, Plant Foodstuff Technology and Analysis, Hohenheim University, 70599 Stuttgart, Germany.
Int J Food Microbiol. 2015 Jul 2;204:111-7. doi: 10.1016/j.ijfoodmicro.2015.03.017. Epub 2015 Mar 27.
In this study, cranberry and lingonberry concentrates were added to commercial sugar-reduced fruit spreads (raspberry-Aloe vera, strawberry-guava, and strawberry-lime), and tested for their antifungal activities. Selected strains of the species Absidia glauca, Penicillium brevicompactum, Saccharomyces cerevisiae and Zygosaccharomyces bailii, as well as xerophilic environmental isolates of the genera Penicillium and Eurotium were used for challenge testing. Initially, varying concentrations of synthetic antifungal agents, such as sodium benzoate, potassium sorbate and butyl 4-hydroxybenzoate were tested against these fungi on wort agar containing 31% fructose at different pH values. Subsequently, the experiments were conducted in fruit spreads containing different concentrations of cranberry and lingonberry concentrates. The results of this study demonstrate that these concentrates were able to inhibit growth of visible colonies of xerophilic and non-xerophilic fungi. Cranberry and lingonberry concentrates are interesting candidates for natural preservation against fungal growth in sugar reduced fruit spreads.
在这项研究中，将越橘和蔓越莓浓缩物添加到商业低糖水果酱（树莓-芦荟、草莓-番石榴和草莓-酸橙）中，并测试其抗真菌活性。选用了曲霉属（Absidia glauca）、短梗霉属（Penicillium brevicompactum）、酿酒酵母（Saccharomyces cerevisiae）和毕赤酵母（Zygosaccharomyces bailii）等几种真菌，以及来自于Penicillium 和 Eurotium 属的耐旱环境分离株作为挑战测试用菌。最初，在含有 31%果糖的麦芽汁琼脂上，在不同的 pH 值下，用不同浓度的合成抗真菌剂（如苯甲酸钠、山梨酸钾和丁基 4-羟基苯甲酸）对这些真菌进行了测试。随后，在含有不同浓度越橘和蔓越莓浓缩物的水果酱中进行了实验。研究结果表明，这些浓缩物能够抑制耐旱和非耐旱真菌的可见菌落生长。越橘和蔓越莓浓缩物是低糖水果酱中天然抑制真菌生长的有前途的候选物。
