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提取时间对啤酒腐败菌(短乳杆菌和干酪乳杆菌)的抑菌活性、产油量和化学成分的影响。

Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage.

机构信息

Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil.

Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil.

出版信息

Curr Microbiol. 2023 Jun 8;80(7):237. doi: 10.1007/s00284-023-03359-0.

DOI:10.1007/s00284-023-03359-0
PMID:37289261
Abstract

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, β-myrcene, and β-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.

摘要

啤酒花精油(EO)因其抗氧化和抗菌特性以及负责啤酒花香气的挥发性化合物而引起关注。因此,本研究的目的是评估不同提取时间的奇努克啤酒花精油的化学成分、EO 产量和对乳酸菌(短乳杆菌和干酪乳杆菌)的抗菌活性。通过不同时间的水蒸馏进行 EO 提取。通过气相色谱和质谱分析化学成分,确定最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。啤酒花 EO 的主要化合物为α-葎草烯、β-月桂烯和β-石竹烯,提取产率分别为 0.67%、0.78%和 0.85%(质量/质量),分别为 90、180 和 300 分钟的提取。在 90 分钟时获得的 EO 对 2.5 mg/mL(MIC)和 5.0 mg/mL(MBC)的干酪乳杆菌有效,而在 300 分钟时获得的 EO 对 2.5 mg/mL(MIC)和 25.0 mg/mL(MBC)的短乳杆菌有效。抗菌活性受油的化学成分影响,表明在 300 分钟提取的啤酒花 EO 在其他提取时间中效率最高。

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