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作 者:Mengmeng Ji Jinwei Li Liuping Fan
机构地区:[1]State Key laboratory of Food Science&Technology,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China [2]School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China [3]Collaborat Innovat Ctr Food Safety&Qual Control,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China
出 处:《Food Bioscience》2022年第6期1735-1745,共11页食品生物科学(英文)
基 金:financial support of the Key R&D Plan of Xinjiang Uygur Autonomous Region,China(2022B02026-5);National Key Research&Development Plan,China(2018YFC1603705-03);which has enabled us to accomplish this study.
摘 要:This study was aimed to evaluate the fungicidal effects of oregano essential oil (OEO) fumigation combined with intermediate-wave infrared (IWIR) heating on Aspergillus flavus (A. flavus ) in peanuts, and investigate the synergistic mechanism of the combined treatment (OEO-IWIR). Vitro experiments results indicated that OEO fumigation completely inhibited the A. flavus mycelium growth and aflatoxin production at a dose of 135 mg/L for 6 h. Meanwhile, the sterilization efficacy was assessed by inoculating peanuts with 6 log10 CFU/g A. flavus spores. OEO-IWIR exhibited synergistic effects and reached the 5-log reduction requirement by OEO fumigation at 135 mg/L for 6 h combined with IWIR heating at 65℃ for 1 h. Next, cultivability and spore viability tests of A. flavus were assayed. IWIR heating caused culturable sublethal spores, while the OEO-IWIR exhibited complete inactivation. Finally, the mechanism study confirmed that OEO-IWIR caused a higher degree of cell membrane permeabilization (from 17.0% to 65.6%), more significant alteration of cellular ultrastructure, and higher inhibition of ATPase activity than single treatments.
关 键 词:Aspergillus flavus Essential oil FUMIGATION Infrared heating SYNERGISTIC INACTIVATION
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