Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C
Aim: To investigate the physicochemical changes produced from growth and metabolism of Lactobacillus plantarum N4 in orange juice medium stored at 4 and 30°C after transferring from artificially inoculated oranges peal during extraction. Methods and Results: Lower than 2·0% of total of the N4 strain...
| Authors: | , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2012 |
| Country: | Argentina |
| Institution: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repository: | CONICET Digital (CONICET) |
| Language: | English |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/60777 |
| Online Access: | http://hdl.handle.net/11336/60777 |
| Access Level: | Open access |
| Keyword: | LACTOBACILLUS PLANTARUM METABOLISM ORANGES TEMPERATURE TRANSFER https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Summary: | Aim: To investigate the physicochemical changes produced from growth and metabolism of Lactobacillus plantarum N4 in orange juice medium stored at 4 and 30°C after transferring from artificially inoculated oranges peal during extraction. Methods and Results: Lower than 2·0% of total of the N4 strain was recovered in juice extracted from inoculated oranges (about of 10 9CFUml -1) under assayed conditions. After that, the N4 strain grew 2·43±0·09 log cycles in 48h at 30°C. Sugars such as glucose and fructose and l-malic and citric acids were utilized, although at different rates and extent, yielding significant lactate and acetate amounts with a concomitant pH reduction. Ethanol, diacetyl, acetoin or 2,3 butilenglicol were undetected. During juice storage at 4°C bacterial counts, sugars composition and pH remained significantly unchanged as well as its sensory attributes. Conclusion: The transfer rate of L. plantarum N4 to freshly squeezed juice under adequate hygienic condition was low. At 30°C, the micro-organism rapidly initiated growth, producing acids but not butter flavour compounds neither ethanol. Significance and Impact of the Study: The ability of this strain to survive in refrigerated juice without cause spoilage warrants further investigation to explore its potential use for biotechnology applications. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology. |
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