Inhibitory Effects of Organic Acids against Pectinolytic Yeasts Isolated from Decayed Citrus

연부현상이 발생한 감귤로부터 분리한 효모에 대한 유기산의 생육 저해 효과

  • Park, Eun-Jin (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Soyeon (Department of Food Bioengineering, Jeju National University)
  • 박은진 (제주대학교 식품생명공학과) ;
  • 김소연 (제주대학교 식품생명공학과)
  • Received : 2014.10.10
  • Accepted : 2014.11.27
  • Published : 2015.02.28


Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at $4^{\circ}C$ and $16^{\circ}C$. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at $4^{\circ}C$ and $16^{\circ}C$ for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.


Supported by : 한국연구재단


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