A Calorimetric Method Applied to the Study of Yeast Growth Inhibition by Alcohols and Organic Acids

Antoce, Oana-Arina; Antoce, Vasile; Takahashi, Katsuhisa; Pomohaci, Nicolai; Namolosanu, Ion

doi:10.5344/ajev.1997.48.4.413

Cited by 9 publications

(3 citation statements)

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“…An increase in microbial growth activity can be observed when growth thermograms are transformed into calorimetrically defined growth curves [ 24 , 32 , 33 , 34 ]. The growth curves described as “ f ( t ) curves” were obtained by computation based on Equation (1): f ( t ) = g ( t ) + K ∫ g ( t ) d t where t is the growth time and K is the heat conduction constant (Newton’s cooling constant) of each calorific value measuring unit including the Petri dish containing the culture solution [ 24 , 25 , 26 , 35 ]. The obtained f ( t ) curves are shown in Figure 5 , which correspond to the growth curves of microorganisms in the presence of different agents.…”

Section: Resultsmentioning

confidence: 99%

“…A multiplex batch calorimeter, Leonis (ADVANCE RIKO, Inc., Yokohama, Japan), with 25 calorimetric units was used. The apparatus was developed by Japan Science and Technology, a government agency, and it is now sold as a commercial product termed “Non-destructive and Non-invasive Analytical Instrument,” which can quantitatively determine microbial growth activity [ 24 , 25 , 26 ]. As a sensor, semiconducting thermopile plates were employed and placed in an aluminum heat sink to detect the thermal change in the sample vessels (Petri dishes) set in each calorimetric unit.…”

Section: Methodsmentioning

confidence: 99%

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Mode of Antifungal Action of Daito-Gettou (Alpinia zerumbet var. exelsa) Essential Oil against Aspergillus brasiliensis

Okazaki

Sumitani

Takahashi

et al. 2023

Foods

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Plant-derived essential oils (EOs) are used in medicines, disinfectants, and aromatherapy products. Information on the antifungal activity of EO of Alpinia zerumbet var. exelsa (known as Daito-gettou) found in Kitadaito Island, Okinawa, is limited. Therefore, we aimed to evaluate the antifungal activity of EOs obtained via steam distillation of leaves of Daito-gettou, which is a hybrid of A. zerumbet and A. uraiensis. Daito-gettou EO showed antifungal activity (minimum inhibitory concentration = 0.4%) against Aspergillus brasiliensis NBRC 9455, which was comparable to that of A. zerumbet found in the Okinawa main island. Gas chromatography/mass spectrometry revealed that the main components of Daito-gettou EOs are γ-terpinene, terpinen-4-ol, 1,8-cineole, 3-carene, and p-cymene. Terpinen-4-ol content (MIC = 0.075%) was 17.24%, suggesting that the antifungal activity of Daito-gettou EO was mainly attributable to this component. Daito-gettou EO and terpinen-4-ol inhibited mycelial growth. Moreover, calorimetric observations of fungal growth in the presence of Daito-gettou EO showed a characteristic pattern with no change in the initial growth rate and only a delay in growth. As this pattern is similar to that of amphotericin B, it implies that the action mode of Daito-gettou EO and terpinen-4-ol may be fungicidal. Further studies on the molecular mechanisms of action are needed for validation.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Mode of Antifungal Action of Daito-Gettou (Alpinia zerumbet var. exelsa) Essential Oil against Aspergillus brasiliensis

Okazaki

Sumitani

Takahashi

et al. 2023

Foods

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“…Sulfur dioxide, introduced into wine products, can be present in four free forms: molecular SO 2 as a solubilized gas, the bisulfite ion ( 3 HSO − ) and the sulfite ion ( 2 3 SO − ), as well as in several combined forms stable and unstable [2]. The molecular form (SO 2 ) is responsible for the antimicrobial activity in wine products, inhibiting the activity of oenological yeasts approximately 20 times more effectively than bisulfite and 500 times that of bacteria, as well as it is responsible for the unpleasant, pungent smell of sulfur dioxide [3].…”

Section: Introductionmentioning

confidence: 99%

Correlation of Microbiological Stability with Redox Processes in White Wines

Duca,

Sturza,

Vladei

et al. 2024

FNS

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In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.

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Isolation and Characterization of n-Butanol Tolerant Microorganisms

Yang

Qun

et al. 2013

Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012)

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A Calorimetric Method Applied to the Study of Yeast Growth Inhibition by Alcohols and Organic Acids

Cited by 9 publications

References 0 publications

Mode of Antifungal Action of Daito-Gettou (Alpinia zerumbet var. exelsa) Essential Oil against Aspergillus brasiliensis

Mode of Antifungal Action of Daito-Gettou (Alpinia zerumbet var. exelsa) Essential Oil against Aspergillus brasiliensis

Correlation of Microbiological Stability with Redox Processes in White Wines

Isolation and Characterization of n-Butanol Tolerant Microorganisms

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