THE SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS

作者：Rivka Barkai‐Golan, Yair Aharoni · 发表于：Journal of Food Science · 年份：1976 · DOI：10.1111/j.1365-2621.1976.tb00708_41_3.x · 被引用次数：17 · 研究领域：Fermentation and Sensory Analysis、Meat and Animal Product Quality、Sensory Analysis and Statistical Methods

ABSTRACT Acetaldehyde (Aa) vapors inhibited development in vitro of the eight species of yeasts tested, fungicidal action being a function of concentration and length of exposure. The nonfermentative species Crytococcus difluens was the most sensitive species, 99% of its cell population being inactivated by exposure to 0.5% for 5 hr. Exposure to 0.5% for 10 hr was lethal to almost all species tested. A similar result was obtained by exposing the yeasts to a higher Aa concentration (3%) for a shorter period of time (3 hr). A concentration of 1% Aa, given for 1, 3 and 5 hr, was not lethal to the species tested but reduced the survival percentage of all yeast populations and usually caused a prolongation of the incubation period in culture. Colonization of Schizosaccharomyces pombe , the main factor responsible for the spoilage of natural concentrated citrus juices, was markedly inhibited by Aa vapors.