1 Department of Chemical Engineering, Cape Peninsula University of Technology, Cape Town, South Africa.
2 Bioresource Engineering Research Group ( BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa.
Food Sci Technol Int. 2017 Jun;23(4):358-370. doi: 10.1177/1082013217694288. Epub 2017 Jan 1.
Biological antimicrobial compounds from yeast can be used to address the critical need for safer preservatives in food, fruit and beverages. The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785. The antimicrobial production system was modelled and optimised using response surface methodology, with 22.5 ℃ and pH of 5.0 being the optimum conditions. A new concept for quantifying spoilage organism inhibition was developed. The inhibition activity of the antimicrobial compounds was observed to be at a maximum after 17-23 h of fermentation, with C. pyralidae concentration being between 0.40 and 1.25 × 10 CFU ml, while its maximum specific growth rate was 0.31-0.54 h. The maximum inhibitory activity was between 0.19 and 1.08 l contaminated solidified media per millilitre of antimicrobial compound used. Furthermore, the antimicrobial compound formation rate was 0.037-0.086 l VZI ml ACU h, respectively. The response surface methodology analysis showed that the model developed sufficiently described the antimicrobial compound formation rate 1.08 l VZI ml ACU, as 1.17 l VZI ml ACU, predicted under the optimum production conditions.
酵母来源的生物抗菌化合物可用于解决食品、水果和饮料中对更安全防腐剂的迫切需求。使用由曲霉菌 KU736785 产生的抗菌化合物抑制了常见发酵饮料腐败生物假丝酵母。使用响应面法对抗菌生产系统进行建模和优化，最佳条件为 22.5℃和 pH 值 5.0。开发了一种用于量化腐败生物抑制的新概念。抗菌化合物的抑制活性在发酵 17-23 小时后达到最大值，曲霉菌浓度在 0.40 到 1.25×10 CFU ml 之间，而其最大比生长速率为 0.31-0.54 h。最大抑制活性为每毫升抗菌化合物使用 0.19 到 1.08 l 污染的固态培养基。此外，抗菌化合物形成速率分别为 0.037-0.086 l VZI ml ACU h。响应面法分析表明，所开发的模型充分描述了抗菌化合物形成速率 1.08 l VZI ml ACU，预测在最佳生产条件下为 1.17 l VZI ml ACU。
