柚皮苷与脉冲电场对酿酒酵母的协同致死作用

The synergistic sterilization effect of naringin and pulsed electric fields on Saccharomyces cerevisiae

研究了抑菌剂柚皮苷和脉冲电场(PEF)对酿酒酵母的协同致死效果。结果表明,柚皮苷和PEF单独作用时,均对酿酒酵母有一定的抑制或者致死作用,且当两者协同处理酿酒酵母后,其致死效果得到显著提升。酿酒酵母经0.7 g/L柚皮苷处理5 h后,在20 kV/cm场强下分别处理2400、3600、4800μs,酿酒酵母协同处理致死菌率分别是PEF单独处理时的2.29、1.95和1.16倍;是柚皮苷单独处理时的1.95、2.41和2.84倍。这说明抑菌剂柚皮苷与脉冲电场在对微生物杀菌方面具有协同增效作用。

The synergistic sterilization effect of naringin and pulsed electric fields （PEF） treatment on Saccharomyces cerevisiae was investigated. Results indicated that naringin and PEF both exhibited sterilization effects. The sterilization index of Saccharomyces cerevisiae significantly increased after the treatment of PEF combined application of naringin. Results of the treatment to Saccharomyces cerevisiae by 0.7 g / L naringin for 5 h along with PEF （ 20 kV/cm） for 2400, 3600 and 4800 μs indicated that the sterilization ratio reached 64.71% , 79.83% and 93.87% , respectively, which were almost 2 times to the treatment effect only by PEF and 2.5 times to only by naringin at the most serious condition.