Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

被引：16

作者：

Bouillon, Gregoire A. ^{[1
]}

Gaserod, Olav ^{[2
]}

Rattray, Fergal P. ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Copenhagen C, Denmark

[2] Dupont Nutr & Hlth, Ind Veien 33, N-1337 Sandvika, Norway

来源：

INTERNATIONAL DAIRY JOURNAL | 2019年 / 99卷

关键词：

FOOD-ADDITIVES; SORBIC ACID; GROWTH; HYDROLYSIS; ACCEPTANCE; RESISTANCE; SPOILAGE; MILK;

D O I：

10.1016/j.idairyj.2019.104554

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (10(6) cfu g(-1)) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页数：9

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