Abstract
Saccharomyces cerevisiae is one of the common spoilage microorganisms in fruit juices. This paper investigated the influences of carvacrol on S. cerevisiae inactivation by mild pressure carbon dioxide (MPCO2). The results demonstrated that carvacrol synergistically enhanced the antifungal activity against S. cerevisiae of MPCO2. With the increase of carvacrol concentration (20–160 µg/mL), CO2 pressure (1.5–3.5 MPa), process temperature (20–40 °C), and treatment time (15–60 min), the inactivation effect of carvacrol combined with MPCO2 on S. cerevisiae was gradually increased and significantly stronger than either single treatment. In the presence of carvacrol, MPCO2 severely disordered the plasma membrane of S. cerevisiae, including the increase of membrane permeability, and the loss of membrane potential and integrity. MPCO2 and carvacrol in combination also aggravated the mitochondrial depolarization of S. cerevisiae and reduced intracellular ATP and protein content. This study suggests the potential of carvacrol and pressurized CO2 as an alternative technology for food pasteurization.
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Research in this study was funded by the National Natural Science Foundation of China (No. 32001801).
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LN, QX, and YB conceived and designed the experiments. LN, ZW, and JL carried out the experiments. LN, ZW, and JL analyzed the data and wrote the original draft. YB revised the manuscript.
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Communicated by Yusuf Akhter.
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Niu, L., Wu, Z., Liu, J. et al. Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide. Arch Microbiol 205, 353 (2023). https://doi.org/10.1007/s00203-023-03689-4
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DOI: https://doi.org/10.1007/s00203-023-03689-4