Chemicals and lemon essential oil effect on Alicyclobacillus acidoterrestris viability

被引：25

作者：

Cristina Maldonado, Maria ^{[1
]}

Paola Aban, Marina ^{[1
]}

Roberto Navarro, Antonio ^{[1
]}

机构：

[1] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, Inst Biotecnol, San Miguel De Tucuman, Argentina

来源：

BRAZILIAN JOURNAL OF MICROBIOLOGY | 2013年 / 44卷 / 04期

关键词：

sodium benzoate; potassium sorbate; essential oils; Alicyclobacillus acidoterrestris; BACILLUS-CEREUS T; ANTIMICROBIAL ACTIVITY; SPORE GERMINATION; ORGANIC-ACIDS; FRUIT JUICE; INHIBITION; PH; PRESERVATIVES; RESISTANCE; BEVERAGES;

D O I：

10.1590/S1517-83822013000400015

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A. acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potassium sorbate), and lemon essential oil as a natural compound, against a strain of A. acidoterrestris in MEB medium and in lemon juice concentrate. The results pointed out that sodium benzoate (500-1000-2000 ppm) and lemon essential oil (0.08-0.12-0.16%) completely inhibited the germination of A. acidoterrestris spores in MEB medium and LJC for 11 days. Potassium sorbate (600-1200 ppm) was more effective to inhibit the growth of the microbial target in lemon juice than in MEB medium. The effect of sodium benzoate, potassium sorbate and essential oil was sporostatic in MEB and LJC as they did not affect spore viability.

引用

页码：1133 / 1137

页数：5

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