Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuber
Document Type
Article
Publication Date
12-1-2021
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.
Publication Source (Journal or Book title)
International Journal of Food Science and Technology
First Page
6397
Last Page
6404
Recommended Citation
Sun, H., Liu, X., Pei, J., Hao, D., Li, X., Chen, D., Shen, Y., & Xu, Z. (2021). Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuber. International Journal of Food Science and Technology, 56 (12), 6397-6404. https://doi.org/10.1111/ijfs.15361