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Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systems
Author(s) -
Van Opstal I.,
Bagamboula C.F.,
Theys T.,
Vanmuysen S.C.M.,
Michiels C.W.
Publication year - 2006
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.03002.x
Subject(s) - escherichia coli , shigella , peroxidase , microbiology and biotechnology , food science , biology , enterobacteriaceae , chemistry , biochemistry , enzyme , gene
Aims:  To study the bactericidal properties of the lactoperoxidase (LPER)‐thiocyanate and soybean peroxidase (SBP)‐thiocyanate systems at low pH, their efficiency for inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices, their effect on colour stability of the juices and interaction with ascorbic acid. Methods and Results:  Three‐strain cocktails of E. coli and Shigella spp. in selected juices were supplemented with the LPER or SBP system. Within 24 h at 20°C, the LPER system inactivated both cocktails by ≥5 log 10 units in apple, 2–5 log 10 units in orange and ≤1 log 10 unit in tomato juices. In the presence of SBP, browning was significant in apple juice and white grape juice, slight in pink grape juice and absent in orange or tomato juice. Ascorbic acid protected E. coli and Shigella against inactivation by the LPER system, and peroxidase systems significantly reduced the ascorbic acid content of juices. Conclusions:  Our results suggest a different specificity of LPER and SBP for SCN − , phenolic substrates of browning and ascorbic acid in acidic juices. The LPER system appeared a more appropriate candidate than the SBP system for biopreservation of juices. Significance and Impact of the Study:  This work may open perspectives towards the development of LPER or other peroxidases as biopreservatives in acidic foods.

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