Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuber. (4th October 2021)

• Record Type: Journal Article
• Authors: Sun, Haiyan; Liu, Xiao; Pei, Jinjin; Hao, Danqing; Li, Xinsheng; Chen, Dejing; Shen, Yixiao; Xu, Zhimin
• Is Part Of: International journal of food science & technology. Volume 56:Number 12(2021)
• Page Start: 6397
• Page End: 6404
• Publication Date: 2021-10-04
• Subjects: Fungus -- G. pseudocandidum -- Gastrodia elata -- preservatives -- spoilage -- tea; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15361
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Gastrodia elata tuber is vulnerable to spoilage after harvested. A fungal strain Geotrichum pseudocandidum causing the spoilage was isolated from Gastrodia elata tuber and identified in this study. The log phase of the strain growth during incubation at 28 °C was from 24 to 48 h. The pH for highest spore production and largest colony formation were 5–6 and 7–9, respectively, while the temperature for them was 20–30 °C. Antifungal natamycin and tea polyphenols extract inhibited the stain at minimum inhibitory concentration of 0.25 and 0.5 mg mL −1, respectively. A short‐time heating treatment at temperature at 65 °C for 10 min also effectively prevented the strain growth. As tea extract is a GRAS (generally recognised as safe) food ingredient, the tea extract treatment could be a safe and non‐thermal treatment to prevent the spoilage of Gastrodia elata tuber with less loss of heat‐sensitive bioactives and other nutrients. Abstract : Spoilage microbe in G elata tuber.