Speranza Barbara, Campaniello Daniela, Altieri Clelia, Sinigaglia Milena, Bevilacqua Antonio, Corbo Maria Rosaria
Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122 Foggia, Italy.
Microorganisms. 2020 Sep 11;8(9):1399. doi: 10.3390/microorganisms8091399.
This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of ; namely, growth patterns (growth at 2-5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2-10 min) and pulses (2-10 s). The viable count (4.81-6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index > 120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications.
本研究旨在研究低强度超声（US）对八株酵母的一些工艺和功能特性的影响；具体而言，评估了生长模式（在2-5%氯化钠或37°C下生长）、自聚集以及对模拟胃肠道条件的耐受性。通过调节持续时间（2-10分钟）和脉冲（2-10秒），以净功率的20%（130瓦）施加超声处理。活菌计数（4.81-6.33 log CFU/mL）不受超声影响，而在工艺特性方面，其影响具有菌株特异性；特别是，对于一些菌株，发现超声具有积极作用，显著促进了生长（生长指数>120%）。该处理还能够增加一些菌株的自聚集，因此表明超声可能是一种有前途的方法，用于处理和筛选用于食品应用的非常规功能性酵母。
