Mewa-Ngongang Maxwell, du Plessis Heinrich W, Ntwampe Seteno K O, Chidi Boredi S, Hutchinson Ucrecia F, Mekuto Lukhanyo, Jolly Neil P
Post-Harvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa.
Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa.
Foods. 2019 Feb 2;8(2):51. doi: 10.3390/foods8020051.
Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds. Production kinetics, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for three yeasts using GPE broth as a fermentation medium. The results showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media (CSM) per mL biopreservation compounds used (BCU) when Y1117 was inoculated in a pH 3-diluted GPE broth (150 g L) incubated at 25 °C for 24 h. Similar conditions were applied for Y1125 and Y1164, albeit under slightly elongated fermentation periods (up to 28 h), prior to the attainment of a maximum VZI of only 0.72 and 0.76 L CSM mL ACU, respectively. The potential biopreservation compounds produced were identified to be isoamyl acetate, isoamyl alcohol, 2-phenyl ethylacetate and 2-phenyl ethanol.
微生物腐败会导致食品工业中的食品损失，因此，仍然需要使用合成化学防腐剂。当前的研究提出使用农业废弃物，即葡萄皮渣提取物（GPE），作为生物防腐剂化合物的生产培养基。使用响应面法（RSM）对生物防腐剂化合物生产进行优化后，以GPE肉汤作为发酵培养基，研究了三种酵母的生产动力学。结果表明，当将Y1117接种于pH 3的稀释GPE肉汤（150 g/L）中，在25℃下培养24小时时，每毫升生物防腐剂化合物（BCU）的最高体积抑制区（VZI）为1.24 L受污染的固化培养基（CSM）。对Y1125和Y1164应用了类似的条件，尽管在达到最高VZI（分别仅为0.72和0.76 L CSM/mL ACU）之前发酵时间略有延长（长达28小时）。所产生的潜在生物防腐剂化合物被鉴定为乙酸异戊酯、异戊醇、2-苯乙基乙酸酯和2-苯乙醇。
