Control of thermoacidophilic Alicyclobacillus acidoterrestris by barley and wheat alpha-and beta-thionins

Heat-stable antimicrobial peptides, alpha- and beta-hordothionins from barley and alpha-purothionin from wheat, inhibited the growth of thermoacidophilic spore-forming AHcyclobacillus acidoterrestris at a concentration of 5-10 micro g/ml. Viable cells of A. acidoterrestris decreased in satsuma manda...

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Bibliographic Details
Published inBulletin of the National Agricultural Research Center for Western Region (Japan) no. 1
Main Author Oita, S. (National Agricultural Research Center for Western Region, Fukuyama, Hiroshima (Japan))
Format Journal Article
LanguageEnglish
Published 01.03.2002
Subjects
ACIDITY
BACTERIA
BACTERICIDES
BARLEY
FRUIT JUICES
HEAT TOLERANCE
PEPTIDES
TOLERANCE
WHEATS
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ISSN1347-1244
DOI10.24514/00001457

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Summary:Heat-stable antimicrobial peptides, alpha- and beta-hordothionins from barley and alpha-purothionin from wheat, inhibited the growth of thermoacidophilic spore-forming AHcyclobacillus acidoterrestris at a concentration of 5-10 micro g/ml. Viable cells of A. acidoterrestris decreased in satsuma mandarin juice and mixed fruit-vegetable juice containing 20 micro g/ml of alpha-purothionin, but the inhibition was relatively weak in 30% dilution of apple juice, alpha- and beta-Hordothionins were extractable from barley seeds by 0.2 M citric and malic acids. The spoilage of satsuma mandarin juice by A. acidoterrestris was prevented by 3% addition of the barley extracts in the juice.
Bibliography:2002004957
Q02
ISSN:1347-1244
DOI:10.24514/00001457