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Inhibition of Spoiling Yeasts of Fruit Juices through Citrus Extracts
- Bevilacqua, Antonio, Speranza, Barbara, Campaniello, Daniela, Corbo, Maria Rosaria, Sinigaglia, Milena
- Journal of food protection 2013 v.76 no.10 pp. 1753-1760
- Citrus, Pichia membranifaciens, Rhodotorula, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, bioactive properties, fruit juices, lemons, pH, refrigeration, temperature, yeasts
- This article reports on the bioactivities of citrus extracts (citrus extract, lemon extract, and neroli) toward Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Pichia membranifaciens, and Rhodotorula bacarum. The bioactivities of the extracts (from 10 to 100 ppm) were evaluated through a microdilution method; thereafter, citrus extracts (0 to 80 ppm) were tested in combination with either pH (3.0 to 5.0) or temperature (5 to 25°C). Finally, a confirmatory experiment was run in a commercial drink (referred to as red fruit juice) containing citrus extract (40 ppm) that was inoculated with either S. cerevisiae or Z. bailii (5 log CFU/ml) and stored at 4 and 25°C. Yeasts increased to 7 log CFU/ml (Z. bailii) or 8 log CFU/ml (S. cerevisiae) in the control at 25°C, but the citrus extract addition controlled yeast growth for at least 3 days; under refrigeration, the effect was significant for 10 days.