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Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life

文献类型： 外文期刊

作者： Yu, Yuanshan 1 ; Wu, Jijun 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ; Tang, Daobang 1 ; Chen, Yulong 1 ; Zhang, Yousheng 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： dimethyl dicarbonate (DMDC);inactivation;litchi juice;microorganisms;nisin;shelf life

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2013 年 78 卷 8 期

页码：

收录情况： SCI

摘要： The individual and combined influences of dimethyl dicarbonate (DMDC) and nisin (200 IU/mL) at mild heat on the inactivation of indigenous microorganisms in litchi juice, including bacteria, molds and yeasts (M&Y), were investigated. The fresh litchi juice with or without nisin were exposed to 250 mg/L DMDC at 30, 40, or 45 degrees C for 0.5, 1, 2, 3, 4, or 6 h. A complete inactivation of M&Y in the litchi juice with or without nisin was achieved as exposed to 250 mg/L DMDC at 30, 40, or 45 degrees C for 0.5 h. The bacteria, especially Bacillus sp. and Leuconstoc mesenteroides showed higher resistance than M&Y in the litchi juice. Bacillus sp. and Leuconstoc mesenteroides in the litchi juice was not completely inactivated by 250 mg/L DMDC at 30, 40, or 45 degrees C. However, nisin addition can enhanced the inactivation of these bacteria by DMDC, and nisin and DMDC also showed a synergistic effect on the inactivation of bacteria. M&Y and bacteria were not detected in the litchi juice added with 200 IU/mL nisin as exposed to 250 mg/L DMDC at 45 degrees C for 3 h. In addition, microbial shelf life of the litchi juice during storage at 4 degrees C also was evaluated as treated by 250 mg/L DMDC or combination with nisin at 45 degrees C for 3 h.

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