| Survival of Lactobacillus plantarum in model solutions and fruit juices. | |
| | |
MedLine Citation:
|
PMID: 21411170 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
The aim of the work was to study the survival of Lactobacillus plantarum NCIMB 8826 in model solutions and develop a mathematical model describing its dependence on pH, citric acid and ascorbic acid. A Central Composite Design (CCD) was developed studying each of the three factors at five levels within the following ranges, i.e., pH (3.0-4.2), citric acid (6-40g/L), and ascorbic acid (100-1000mg/L). In total, 17 experimental runs were carried out. The initial cell concentration in the model solutions was approximately 1×10(8)CFU/mL; the solutions were stored at 4°C for 6weeks. Analysis of variance (ANOVA) of the stepwise regression demonstrated that a second order polynomial model fits well the data. The results demonstrated that high pH and citric acid concentration enhanced cell survival; one the other hand, ascorbic acid did not have an effect. Cell survival during storage was also investigated in various types of juices, including orange, grapefruit, blackcurrant, pineapple, pomegranate, cranberry and lemon juice. The model predicted well the cell survival in orange, blackcurrant and pineapple, however it failed to predict cell survival in grapefruit and pomegranate, indicating the influence of additional factors, besides pH and citric acid, on cell survival. Very good cell survival (less than 0.4 log decrease) was observed after 6weeks of storage in orange, blackcurrant and pineapple juice, all of which had a pH of about 3.8. Cell survival in cranberry and pomegranate decreased very quickly, whereas in the case of lemon juice, the cell concentration decreased approximately 1.1 logs after 6weeks of storage, albeit the fact that lemon juice had the lowest pH (pH~2.5) among all the juices tested. Taking into account the results from the compositional analysis of the juices and the model, it was deduced that in certain juices, other compounds seemed to protect the cells during storage; these were likely to be proteins and dietary fibre In contrast, in certain juices, such as pomegranate, cell survival was much lower than expected; this could be due to the presence of antimicrobial compounds, such as phenolic compounds. |
| | |
Authors:
|
Sawaminee Nualkaekul; Dimitris Charalampopoulos |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-3-14 |
Journal Detail:
|
Title: International journal of food microbiology Volume: - ISSN: 1879-3460 ISO Abbreviation: - Publication Date: 2011 Mar |
Date Detail:
|
Created Date: 2011-3-17 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Elsevier B.V. All rights reserved. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to contr...
Next Document: High-risk diabetic nephropathy patients: The outcome of evidence-based clinical practice in an outpa...