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Updated: Sep 18, 2025

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Quantifying Yeast Chronological Life Span by Outgrowth of Aged Cells
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灰酵母导致无质面包腐烂
Michela Pellegrini1, Lucilla Iacumin1, Francesca Coppola2
1Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.
Microorganisms
|June 27, 2025
概括
四种酵母菌株破坏无质面包 (GFB),即使在低水活性下也能生长. 乙醇和蜂提取物抑制了生长,其中2%的乙醇在防止腐烂方面最有效.
科学领域:
- 食品微生物学 食品微生物学
- 菌类学 菌类学是指菌类学.
- 工业微生物学 工业微生物学
背景情况:
- 无质面包 (GFB) 容易受到各种微生物的破坏.
- 石灰酵母,以粉状和细丝状的殖民地为特征,被确定为GFB中的腐蚀剂.
- 从腐烂的GFB.中分离出了特定的酵母菌株,包括罕见的机会性物种.
研究的目的:
- 为了识别和描述负责GFB腐败的酵母菌株.
- 研究这些酵母菌株的体外生长特征,涉及温度和水活性 (Aw).
- 评估不同防腐剂在抑制GFB酵母菌生长中的有效性.
主要方法:
- 从受损的GFB中分离和基因组识别酵母菌株.
- 在不同温度和水活动下对麦芽提取物 (MEA) 的体外生长研究.
- 对酵母生长的防腐剂 (乙醇,蜂提取物,酸,酸) 疗效的评估.
- 在受损和未受损的GFB样本中分析挥发性化合物.
主要成果:
- 四种酵母菌株 (Hyphopichia burtonii,Wickerhamomyces anomalus,Saccharomycopsis fibuligera,Cyberlindnera fabianii) 被确定为腐蚀剂,这些菌株被认为是腐蚀剂.
- 酵母菌的生长没有受到温度的显著影响,但在较低的水域活动下降 (降至Aw 0.90).
- 乙醇和蜂提取物显示出蒸汽阶段的抗菌活性,2%的乙醇完全抑制了GFB中所有测试的酵母菌株.
结论:
- 鉴定了一种不常见的面包腐烂酵母,Cyberlindnera fabianii. 这是一种不常见的面包腐烂酵母.
- 水活动是影响GFB酵母菌生长的关键因素,最低值约为0.90.
- 乙醇,特别是2%度,是一种高度有效的防腐剂,可以防止酵母在GFB中破坏.
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