Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee,Journal of Food Safety

当前位置： X-MOL 学术 › J. Food Saf. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-02-20 , DOI: 10.1111/jfs.12779
Alireza Fadavi ₁ , Mohammadreza Pajohi‐Alamoti ₁ , Mostafa Karami ₂

Affiliation

The purpose of the study was to evaluate the inhibitory effect of garlic (GEO) and peppermint (PEO) essential oils on Kluyveromyces marxianus (K. marxianus) in zucchini bouranee and also to assess the product's functional physicochemical properties during storage. The results showed that the combined use of the GEO and PEO caused a faster decrease in the yeast count. The growth rate of K. marxianus reduced significantly with increasing the EOs concentration (p < .05). No significant difference was found between amounts of the dry matter of the treatments until the 14th day. The syneresis percentages were significantly different between the treatments during storage. Meanwhile, the GEO treatments had a higher syneresis rate compared with the PEO treatments (p < .05). The organoleptic assays showed that the GEO 0.05% treatment obtained the highest score. As a result, the antimicrobial properties of the EOs, especially GEO, could increase the zucchini bouranee shelf life.

中文翻译：

薄荷和大蒜精油对西葫芦马克斯克鲁维酵母命运的协同作用

该研究的目的是评估大蒜 (GEO) 和薄荷 (PEO) 精油对西葫芦中马克斯克鲁维酵母 (K. marxianus) 的抑制作用，并评估产品在储存过程中的功能理化特性。结果表明，GEO 和 PEO 的组合使用导致酵母计数的更快下降。随着 EOs 浓度的增加，K. marxianus 的生长速度显着降低 (p < .05)。直到第 14 天，处理的干物质量之间没有发现显着差异。储存期间不同处理之间的脱水收缩百分比显着不同。同时，与PEO 处理相比，GEO 处理具有更高的脱水收缩率（p < .05）。感官分析表明，GEO 0. 05%处理获得最高分。因此，EO 的抗菌特性，尤其是 GEO，可以延长西葫芦的保质期。

更新日期：2020-02-20

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11