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Bioprotection of Ready‐to‐eat Probiotic Artichokes Processed with Lactobacillus paracasei LMGP22043 against Foodborne Pathogens
Author(s) -
Valerio Francesca,
Lonigro Stella Lisa,
Biase Mariaelena Di,
Candia Silvia,
Callegari Maria Luisa,
Lavermicocca Paola
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12282
Subject(s) - probiotic , salmonella enterica , lactobacillus paracasei , listeria monocytogenes , food science , microbiology and biotechnology , escherichia coli , biology , salmonella , inoculation , bacteria , biochemistry , genetics , gene , immunology
Abstract The survival of 3 pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp . enterica ATCC13311, and Escherichia coli ATCC8739 was evaluated over time in ready‐to‐eat (RTE) artichoke products processed or not with the probiotic strain Lactobacillus paracasei LMGP22043. Both probiotic and standard products (final pH about 4.0; a w = 0.98) dressed with oil and packaged in modified atmosphere were inoculated with pathogens at a level of about 3 log CFU/g and stored at 4 ºC for 45 d. Pathogens decreased in the probiotic product in 2 descent phases, without shoulder and/or tailing as observed by fitting the models available in the GInaFit software to the experimental data. S. enterica subsp . enterica was completely inactivated after 14 and 28 d in probiotic and standard products, respectively; E. coli was inhibited in the probiotic food at day 4 (count