In this research, anti-yeast activity of natamycin in apple juice inoculated with both Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was investigated. For this purpose, a response surface methodology approach was used to test and optimize effects of some processing variables; storage time (1, 21 and 41 days), storage temperature (4, 12 and 20 °C), sodium benzoate as a positive control (0, 0.05 and 0.1%) and natamycin concentration (0, 30 and 60 mg/L) on several physicochemical and bioactive properties of the apple juice samples. The results showed that the natamycin performed a remarkable anti-yeast effect on Z. bailii rather than on Z. rouxii. The brix levels of the samples decreased and so the turbidity values increased significantly due to the yeast activity during the storage. Bioactive properties were also significantly affected by the natamycin which was also revealed to increase the antioxidant capacity of apple juice during storage. Using multiple response optimization technique, it was calculated that minimum yeast count (YC) values would occur at storage time = 38.64 and 40.9 days, storage temperature = 19.81 and 14.4 °C, sodium benzoate level (fixed to 0%) and natamycin concentration = 40 and 51.9 mg/L for the samples inoculated with Z. bailii and Z. rouxii, respectively. It was concluded that the bioactive properties of apple juice could be preserved by addition of natamycin which is suggested to be a natural inhibitor during the storage.

在这项研究中，纳豆霉素在不同温度下贮藏期间均被鲁氏酵母和百日咳杆菌接种的苹果汁中纳他霉素的抗酵母活性进行了研究。为此，使用了响应面方法学方法来测试和优化某些处理变量的效果。储存时间（1、21和41天），储存温度（4、12和20°C），苯甲酸钠作为阳性对照（0、0.05和0.1％）和纳他霉素浓度（0、30和60 mg / L）对苹果汁样品的几种理化和生物活性特性的影响 结果表明，纳他霉素对百日咳杆菌（Z. bailii）而不是鲁氏梭菌（Z. rouxii）具有明显的抗酵母作用。样品的白利糖度降低，因此由于储存期间的酵母活性，浊度值显着增加。那他霉素还显着影响其生物活性，这也表明在储存过程中苹果汁的抗氧化能力增强。使用多重响应优化技术，计算得出在存储时间= 38.64和40.9天，存储温度= 19.81和14.4°C，苯甲酸钠水平（固定为0％）和纳他霉素浓度= 40和51.9毫克/升接种样品Z.拜耳接合酵母和Z.鲁氏， 分别。结论是苹果汁的生物活性可以通过添加纳他霉素来保持，那他霉素被认为是储存期间的天然抑制剂。