Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
J Food Prot. 2010 Jan;73(1):39-43. doi: 10.4315/0362-028x-73.1.39.
The cyclic peptide bacteriocin enterocin AS-48 was tested (at final concentrations of 0.175, 0.613, and 1.05 AU/ml) against the exopolysaccharide-producing cider spoilage strain Pediococcus parvulus 48 in apple juice in combination with high-intensity pulsed electric field (HIPEF) treatment (35 kV/cm and 150 Hz for 4 mus and bipolar mode). The effect of the combined treatments was studied by surface response methodology, with AS-48 concentration and HIPEF treatment time as process variables. A bacteriocin concentration of 0.613 AU/ml in combination with HIPEF treatment time of 1,000 micros reduced the population of pediococci by 6.6 log cycles in apple juice and yielded an apple juice that was free from pediococci during a 30-day storage period at 4 and 22 degrees Celsius. In contrast, application of HIPEF treatment alone had no effect on the surviving pediococci during storage of juice at 22 degrees Celsius. The combined treatment significantly improved the stability of the juice against spoilage by exopolysaccharide-producing P. parvulus.
环肽细菌素肠菌素 AS-48（终浓度分别为 0.175、0.613 和 1.05 AU/ml）与高强度脉冲电场（HIPEF）处理（35 kV/cm 和 150 Hz 处理 4 mus 和双极模式）联合用于测试其对产生胞外多糖的苹果酒腐败菌株 48 号肠膜明串珠菌的抑制作用。采用表面响应法研究了联合处理的效果，以抑菌素浓度和 HIPEF 处理时间为工艺变量。在苹果汁中，抑菌素浓度为 0.613 AU/ml 并结合 HIPEF 处理时间 1000 微秒可使肠膜明串珠菌的数量减少 6.6 个对数周期，在 4 和 22°C 下储存 30 天期间，苹果汁中均无肠膜明串珠菌。相比之下，单独应用 HIPEF 处理在 22°C 下储存果汁时对存活的肠膜明串珠菌没有影响。联合处理显著提高了果汁的稳定性，防止了由产胞外多糖的 P. parvulus 引起的腐败。
