Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide

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 (MPCO 2 ). The results demonstrated that carvacrol synergistically enhanced the antifungal activity...

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Veröffentlicht in:	Archives of microbiology 2023-11, Vol.205 (11), p.353-353, Article 353
Hauptverfasser:	Niu, Liyuan, Wu, Zihao, Liu, Jingfei, Xiang, Qisen, Bai, Yanhong
Format:	Artikel
Sprache:	eng
Schlagworte:	Alternative technology Antifungal activity antifungal properties Biochemistry Biomedical and Life Sciences Biotechnology Carbon dioxide Carvacrol Cell Biology Deactivation Depolarization Ecology Food technology Fruit juices fruits Fungicides Inactivation Life Sciences Membrane permeability Membrane potential Membranes Microbial Ecology Microbiology Microorganisms mitochondria Original Paper Pasteurization plasma membrane protein content Saccharomyces cerevisiae Spoilage temperature Yeast Yeasts
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