添加了GG的混合巴西棕榈果汁和芒果汁在亚致死酸和压力条件下的研制。
Development of a mixed jussara and mango juice with added GG submitted to sub-lethal acid and baric stresses.
作者信息
Prates Fernanda Costa, de Castro Leite Júnior Bruno Ricardo, Martins Eliane Maurício Furtado, Cristianini Marcelo, da Silva Roselir Ribeiro, da Rocha Campos André Narvaes, da Silva Gandra Scarlet Ohana, de Oliveira Patrícia Martins, Martins Maurilio Lopes
机构信息
Laboratory of Food Microbiology, Food Science and Technology Department (DCTA/IF Sudeste MG), Federal Institute of Southeast of Minas Gerais, Rio Pomba, MG CEP 36180-000 Brazil.
Department of Food Technology, Federal University of Viçosa, P.H. Rolfs Avenue, w/n, Viçosa, Minas Gerais CEP 36570-000 Brazil.
出版信息
J Food Sci Technol. 2020 Dec;57(12):4524-4532. doi: 10.1007/s13197-020-04491-6. Epub 2020 May 7.
This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and mango juices. On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures (< 100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.
本研究评估了亚致死酸（SLA）应激和高静水压（HIP）应激对嗜酸乳杆菌（LGG）在pH值调至3.0和3.5的巴西棕榈果汁与芒果汁混合液中、于6℃储存90天期间存活率的影响。先前施加于LGG细胞的pH 4.0条件下的SLA应激，对该细菌在巴西棕榈果汁与芒果汁混合液中的存活没有影响。另一方面，对LGG细胞施加200MPa/5分钟/25℃的处理，被证明能有效地对该细菌在酸性培养基中起到交叉保护作用。400MPa/5分钟/25℃以上的压力会导致酸性培养基中活力降低，而较低压力（<100MPa）与LGG存活的对照处理相比显示出类似结果。混合果汁中未观察到pH值、酸度和可溶性固形物的变化。此外，这些产品的花青素、酚类化合物含量和抗氧化能力均有所提高。这突出了HIP处理在酸性培养基中促进LGG交叉保护的能力。
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