Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice.
Identifieur interne : 000161 ( PubMed/Checkpoint ); précédent : 000160; suivant : 000162Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice.
Auteurs : J. Barbosa [Portugal] ; S. Borges [Portugal] ; P. Teixeira [Portugal]Source :
- Food microbiology [ 1095-9998 ] ; 2015.
English descriptors
- KwdEn :
- Beverages (analysis), Beverages (microbiology), Citrus sinensis (chemistry), Citrus sinensis (microbiology), Colony Count, Microbial, Food Handling, Hydrogen-Ion Concentration, Lactic Acid (metabolism), Lactobacillaceae (chemistry), Lactobacillaceae (classification), Lactobacillaceae (growth & development), Lactobacillaceae (isolation & purification), Microbial Viability, Probiotics (chemistry), Temperature.
- MESH :
- chemical , metabolism : Lactic Acid.
- analysis : Beverages.
- chemistry : Citrus sinensis, Lactobacillaceae, Probiotics.
- classification : Lactobacillaceae.
- growth & development : Lactobacillaceae.
- isolation & purification : Lactobacillaceae.
- microbiology : Beverages, Citrus sinensis.
- Colony Count, Microbial, Food Handling, Hydrogen-Ion Concentration, Microbial Viability, Temperature.
Abstract
The demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated. At the end of storage, the survival of both microorganisms through simulated gastro-intestinal tract (GIT) conditions was also determined. The viability of cells previously exposed to each stress was not affected by the drying process. However, during 180 days of storage at room temperature, unlike P. acidilactici HA-6111-2, survival of L. plantarum 299v was enhanced by prior exposure to sub-lethal conditions. Previous exposure to sub-lethal stresses of each microorganism did not improve their viability after passage through simulated GIT. Nevertheless, as cellular inactivation during 180 days of storage was low, both microorganisms were present in numbers of ca. 10(7) cfu/mL at the end of GIT. This is an indication that both bacteria are good candidates for use in the development of an orange juice powder with functional characteristics.
DOI: 10.1016/j.fm.2015.06.010
PubMed: 26338119
Affiliations:
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Barbosa</name><affiliation wicri:level="1"><nlm:affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.</nlm:affiliation><country xml:lang="fr">Portugal</country><wicri:regionArea>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto</wicri:regionArea><wicri:noRegion>Porto</wicri:noRegion></affiliation></author><author><name sortKey="Borges, S" sort="Borges, S" uniqKey="Borges S" first="S" last="Borges">S. Borges</name><affiliation wicri:level="1"><nlm:affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.</nlm:affiliation><country xml:lang="fr">Portugal</country><wicri:regionArea>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto</wicri:regionArea><wicri:noRegion>Porto</wicri:noRegion></affiliation></author><author><name sortKey="Teixeira, P" sort="Teixeira, P" uniqKey="Teixeira P" first="P" last="Teixeira">P. Teixeira</name><affiliation wicri:level="1"><nlm:affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal. Electronic address: pcteixeira@porto.ucp.pt.</nlm:affiliation><country xml:lang="fr">Portugal</country><wicri:regionArea>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto</wicri:regionArea><wicri:noRegion>Porto</wicri:noRegion></affiliation></author></analytic><series><title level="j">Food microbiology</title><idno type="eISSN">1095-9998</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Beverages (microbiology)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Food Handling</term><term>Hydrogen-Ion Concentration</term><term>Lactic Acid (metabolism)</term><term>Lactobacillaceae (chemistry)</term><term>Lactobacillaceae (classification)</term><term>Lactobacillaceae (growth & development)</term><term>Lactobacillaceae (isolation & purification)</term><term>Microbial Viability</term><term>Probiotics (chemistry)</term><term>Temperature</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Lactic Acid</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Lactobacillaceae</term><term>Probiotics</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Lactobacillaceae</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Lactobacillaceae</term></keywords><keywords scheme="MESH" qualifier="isolation & purification" xml:lang="en"><term>Lactobacillaceae</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Food Handling</term><term>Hydrogen-Ion Concentration</term><term>Microbial Viability</term><term>Temperature</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated. At the end of storage, the survival of both microorganisms through simulated gastro-intestinal tract (GIT) conditions was also determined. The viability of cells previously exposed to each stress was not affected by the drying process. However, during 180 days of storage at room temperature, unlike P. acidilactici HA-6111-2, survival of L. plantarum 299v was enhanced by prior exposure to sub-lethal conditions. Previous exposure to sub-lethal stresses of each microorganism did not improve their viability after passage through simulated GIT. Nevertheless, as cellular inactivation during 180 days of storage was low, both microorganisms were present in numbers of ca. 10(7) cfu/mL at the end of GIT. This is an indication that both bacteria are good candidates for use in the development of an orange juice powder with functional characteristics.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26338119</PMID><DateCreated><Year>2015</Year><Month>9</Month><Day>4</Day></DateCreated><DateCompleted><Year>2016</Year><Month>02</Month><Day>19</Day></DateCompleted><DateRevised><Year>2015</Year><Month>9</Month><Day>4</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1095-9998</ISSN><JournalIssue CitedMedium="Internet"><Volume>52</Volume><PubDate><Year>2015</Year><Month>Dec</Month></PubDate></JournalIssue><Title>Food microbiology</Title><ISOAbbreviation>Food Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice.</ArticleTitle><Pagination><MedlinePgn>77-83</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.fm.2015.06.010</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0740-0020(15)00121-5</ELocationID><Abstract><AbstractText>The demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated. At the end of storage, the survival of both microorganisms through simulated gastro-intestinal tract (GIT) conditions was also determined. The viability of cells previously exposed to each stress was not affected by the drying process. However, during 180 days of storage at room temperature, unlike P. acidilactici HA-6111-2, survival of L. plantarum 299v was enhanced by prior exposure to sub-lethal conditions. Previous exposure to sub-lethal stresses of each microorganism did not improve their viability after passage through simulated GIT. Nevertheless, as cellular inactivation during 180 days of storage was low, both microorganisms were present in numbers of ca. 10(7) cfu/mL at the end of GIT. This is an indication that both bacteria are good candidates for use in the development of an orange juice powder with functional characteristics.</AbstractText><CopyrightInformation>Copyright © 2015 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Barbosa</LastName><ForeName>J</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Borges</LastName><ForeName>S</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Teixeira</LastName><ForeName>P</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal. Electronic address: pcteixeira@porto.ucp.pt.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Jun</Month><Day>30</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Microbiol</MedlineTA><NlmUniqueID>8601127</NlmUniqueID><ISSNLinking>0740-0020</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>33X04XA5AT</RegistryNumber><NameOfSubstance UI="D019344">Lactic Acid</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019344" MajorTopicYN="N">Lactic Acid</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D007777" MajorTopicYN="N">Lactobacillaceae</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D050296" MajorTopicYN="Y">Microbial Viability</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019936" MajorTopicYN="N">Probiotics</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Acidic stress</Keyword><Keyword MajorTopicYN="N">Gastro-intestinal tract</Keyword><Keyword MajorTopicYN="N">Heat shock</Keyword><Keyword MajorTopicYN="N">Lactobacillus plantarum 299v</Keyword><Keyword MajorTopicYN="N">Oxidative stress</Keyword><Keyword MajorTopicYN="N">Pediococcus acidilactici HA-6111-2</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>3</Month><Day>28</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2015</Year><Month>6</Month><Day>18</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2015</Year><Month>6</Month><Day>27</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>9</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>9</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>2</Month><Day>20</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26338119</ArticleId><ArticleId IdType="pii">S0740-0020(15)00121-5</ArticleId><ArticleId IdType="doi">10.1016/j.fm.2015.06.010</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Portugal</li></country></list><tree><country name="Portugal"><noRegion><name sortKey="Barbosa, J" sort="Barbosa, J" uniqKey="Barbosa J" first="J" last="Barbosa">J. Barbosa</name></noRegion><name sortKey="Borges, S" sort="Borges, S" uniqKey="Borges S" first="S" last="Borges">S. Borges</name><name sortKey="Teixeira, P" sort="Teixeira, P" uniqKey="Teixeira P" first="P" last="Teixeira">P. Teixeira</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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