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High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System
Author(s) -
Gaunzle M.G.,
Ulmer H.M.,
Vogel R.F.
Publication year - 2001
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/j.1365-2621.2001.tb16101.x
Subject(s) - lactobacillus plantarum , food science , ethanol , hop (telecommunications) , chemistry , lactobacillus , high pressure , lactobacillaceae , lactic acid , biochemistry , biology , bacteria , fermentation , computer network , genetics , engineering physics , computer science , engineering
The effects of hop extract and ethanol on growth, high pressure inactivation, and survival of Lactobacillus plantarum were determined in model beer. Corresponding to the beer spoiling ability of this strain, levels of hops and ethanol typical for beer did not inhibit growth. Pressure death time curves determined at 300 MPa were described by an empirical model taking into account the sigmoid shape of survivor curves, sublethal injury, and the presence of baroresistant cells. Ethanol (5 and 10%) enhanced pressure effects on L. plantarum whereas hop extract (50 and 100 ppm) was less effective. In contrast, hop extracts killed pressurized cells during subsequent storage in beer but ethanol did not.