Document Detail


Preservation of pears in water in the presence of Sinapis arvensis seeds: A Greek tradition.
MedLine Citation:
PMID:  23107505     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
In this research, the microbiological and physicochemical changes during preservation of pears in water in the presence of Sinapis arvensis seeds (PWS FL) according to the traditional Greek home food manufacture were studied. Pears preserved in water served as control (PW FL). The growth of lactic acid bacteria (LAB) coming from the pear surface was enhanced in the presence of Sinapis seeds, while Enterobacteriaceae and Gram-negative bacteria declined coincidently with the lower (P<0.05) pH of the PWS FL. LAB predominated over the other microbial groups in the fermentation liquids (FLs) of both systems. All the 49 LAB isolates from one fermentation experiment were identified as Leuconostoc mesenteroides subsp. cremoris by the SDS-PAGE of whole-cell proteins, while RAPD-PCR fingerprinting and partial 16S rRNA sequence determination of selected isolates did not discriminate them at the subspecies level. Fruit preserved in PWS FL had higher titratable or volatile acidity, phenolic compounds or antioxidant capacity as well as lower pH and firmness than the control fruit. All physicochemical parameters of the FLs increased except of the pH which decreased. Coincidently with higher population of LAB in PWS FL the levels of citric, lactic and acetic acid were higher than in control. Oxalic acid and related unknown substances were found at higher levels in PWS FL than the control and may be the agent(s) enhancing the growth of LAB and/or contributing partially to the decline of Enterobacteriaceae. The organoleptic test showed that fruit preserved in PWS FL had better overall acceptance than the control, and that it retained most of the positive traits.
Authors:
Eleni Papatsaroucha; Sofia Pavlidou; Magdalini Hatzikamari; Athina Lazaridou; Sandra Torriani; Dimitris Gerasopoulos; Evanthia Litopoulou Tzanetaki
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Publication Detail:
Type:  Journal Article     Date:  2012-08-25
Journal Detail:
Title:  International journal of food microbiology     Volume:  159     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  254-62     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Affiliation:
Laboratory of Food Engineering and Processing, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
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